Melt butter in a 5 to 6 quart pan over medium-low
heat
Add onion and garlic; cook, stirring often,
until onion is soft but not brown (8 to 10 minutes).
Stir in broth, tomato sauce, catsup, vinegar, sugar,
Worcestershire, soy sauce, mustard, hot pepper sea-
soning, celery seeds, allspice, thyme, and bay
leaves
Increase heat to high and bring to a boil;
reduce heat and boil very gently, uncovered, until
reduced to 3 cups (about 45 minutes).
Meanwhile, remove body meat from crabs, dis-
carding shells
Set shelled body meat and cracked
claws and legs aside
While pasta is cooking, add
all shelled crab to sauce and simmer, uncovered,
just until crab is heated through, stirring gently sev-
eral times (about 5 minutes)
