Combine butter and oil in an 8- to 10-ounce stockpot over medium heat. Add celery, leeks and onions and cook, making sure they do not brown, 5 to 7 minutes. Add garlic, red pepper, oregano, bay leaves, parsley and thyme. Cook just to bring everything together, about 3 minutes.
Add crabs and cook over medium to low heat, covered, stirring often, 8 to 10 minutes. Add white wine and cook until wine is cooked out, about 5 minutes. Add tomatoes and 3 to 4 cups water and simmer for 1 1/2 to 2 hours. Add salt, pepper and seafood seasoning to taste.
Boil linguine and pour sauce over top.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Stogie Joe's Tavern, Philadelphia, PA