Sprinkle soft-shell crabs with salt.
Roll in a mixture of fine saltine cracker crumbs, and flour.
Dip in a mixture of slightly beaten egg and milk; roll in crumbs and flour mixture again.
Heat salad oil in a skillet.
Fry crabs in hot fat 3 to 5 minutes on each side, depending on size of crabs.
Drain.
Serve with lemon wedges.
Clean each crab. Lift one pointed side of top shell and remove the
Melt butter in skillet.
Put soft shelled crab in and sprinkle a little Old Bay and pepper.
Cover and cook slow for 5 minutes. Remove cover and increase heat.
Brown on both sides.
Serve on bread with mayonnaise or butter, lettuce and thin slice of tomato.
You may also like a thin slice of sweet onion on the sandwich.
ut do not remove top shell.
2. Rinse well in
live oil in a paella pan over high heat. Cook chorizo
eel in medium bowl. Dip crab in eggs, then in spice
he skillet and swirl the pan to melt it. Add the
erve with Asian Slaw and Crab Dipping Sauce.
Remove the soft feelers or \"dead man\" under each side of the shell.
Remove eyes, mouth and sandbag under mouth.
Wash crabs well in cold water and dry on paper towel.
Mix milk and egg; season with salt and pepper.
Soak crabs in this mixture for one hour.
Roll in flour and fry in deep fat fryer for 20 minutes or until reddish brown.
Garnish with lemon slices and chopped parsley.
Serve with Tartar Sauce.
Serves 6.
il in a large sauce pan, smash the garlic and add
To clean crabs, remove spongy substance (gills) the lies under the tapering points on either side of back shell. Place crabs on back, and remove the small piece at lower part of shell that terminates in a point (apron). Wash crabs thoroughly;drain well.
Remove any cartilage or shell from crabmeat. Combine crabmeat and next 7 ingredients, mix well. Stuff crabmeat mixture evenly into cavity of each crab, dredge crabs in flour. Fry crabs in deep hot oil (375F) for 1 to 2 minutes. Drain on paper towels. Serve right away.
emove the feeler underneath the crab shells on both sides; rinse
egetable oil into a fry pan to about 1\" deep. Heat
Preheat broiler.
Combine butter, lemon juice and pepper. Roll crab in butter mixture and then lightly in flour.
Put on rack, 2-inches from heat and broil for 10 minutes.
Turn once.
rabs in a heavy frying pan which contains 1/8 to
Season crabs with salt and pepper and dredge in the flour, shaking off excess. Set aside.
In a large skillet over medium high heat, add the oil and saute the crabs until soft, about 2 minutes on each side. Remove the crabs and set aside. Add the garlic and cook for 1 minute. Then add the capers and white wine. Cook until wine has reduced to about 1/2. Swirl in the butter and the chopped chives. Season with salt and pepper.
Transfer crabs to a plate, spoon sauce over the crabs.
Emeril garnishes with a dusting of Emerile Essence.
Mix flour, salt, pepper and baking powder.
Dredge crabs in flour mixture to coat well.
In a large frypan or electric skillet, heat about 1/2 inch of oil to 375\u00b0.
Add crabs and lower heat to 350\u00b0.
Cook crabs until browned, about 5 minutes on each side.
Serves 6.
nd pepper in a shallow pan. Dip the crabs in the
Preheat oven to 400\u00b0. Rinse crabs under cold water and drain. Place them in a shallow baking pan.
Melt butter and add lemon juice and parsley.
Rinse crabs under cold water and drain.
Coat them in mixture of bread crumbs, flour, salt and pepper.
Put 1/8 inch oil in a large frying pan, and fry them over medium heat, about 4 minutes on each side, until nicely browned.