emperature before serving.
The crabs: melt the butter in a
Season the milk with the Old Bay, salt and pepper.
Soak the crabs in the seasoned milk for 15 minutes then drain.
Sprinkle each crab all over with 1 tablespoon flour.
Brush the bottom side of each crab with melted butter.
Broil, top side down, for 8 minutes.
Flip them over, brush the top side with butter and broil for about 7 more minutes or until golden brown.
Garnish with chopped parsley and serve with lemon wedges.
ggs and milk.
Dredge crabs in egg mixture, then add
Combine the marinade ingredients and mix well.
Add the cleaned crabs to the marinade and refrigerate for at least an hour.
Broil or grill the crabs for about 10-15 minutes, basting once with the sauce and turning halfway through cooking time.
Prepare the aioli: Mix all of the ingredients together until homogenous.
Set aside in the refrigerator until ready to use.
Prepare the crabs: Pat the crabs dry and dredge in the flour mixture.
Heat 1/2 of the olive oil in a skillet over high heat.
Add two of the crabs and cook for about 3 minutes per side, or until browned.
Remove from the skillet and keep warm.
Add the rest of the oil and cook the other 2 crabs.
Serve at once on crusty bread that has been spread with the aioli.
Dress fresh crabs or thaw frozen crabs. Rinse in cold water; drain.<
Mix everything, except crabs, in a shallow baking dish. Add crabs and cover.
Marinate in the fridge for 1/2 hour.
Place crabs on a hot grill.
Cook for 15 minutes on each side basting and turning often.
To decrease cooking time, cover grill with large lid to help circulate the heat evenly.
Crabs are done when they are pink/red and slightly crisp, but still moist.
Cook time does not include time to marinate.
Soak the crabs in milk for 30 minutes. Mix the flour, salt, pepper, ginger, paprika and garlic powder in a bag; dredge crabs in the mixture.
Melt the butter in a large skillet over medium heat. Saute the crabs until golden-brown, 5 minutes per side.
Spread buns with mayonnaise; top each with a crab. Dollop with coleslaw, if desired. Serve immediately.
ablespoon of olive oil. Brush crabs with remaining 2 tablespoons oil
Salt and pepper each crab.
Roll each crab in the flour and shake off excess.
Place in heated skillet of medium-hot fat. Cook on medium heat until golden brown.
Mix flour, cornmeal, chili powder, cayenne, cumin, ground coriander, and salt in shallow bowl.
Heat 2 inches of oil in deep fryer to 350 degrees.
Coat crabs thoroughly with flour mixture and fry 2 at a time, turning once, until golden brown, about 5 minutes. Drip and serve hot with dipping sauce.
To make dipping sauce, mix last 12 ingredients in small bowl.
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.
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.
owder.
Season the cleaned crabs with salt and a generous
To clean soft crabs, flip up the pointed ends of the crab and remove the gills (or as we called them, the devil) and just cut away the eyes. Rinse in cold water.
Salt and pepper each crab. Dredge in flour.
Heat butter in frying pan until hot and just smoking. Place two crabs in the butter at a time. Cook for about 2-3 minutes on each side or until golden brown. Remove to paper towel.
To make sandwich, place two crabs on a slice of white bread, add lettuce and tomato. Add mayonnaise to second slice of bread, salt and pepper to taste.
1. Clean crabs but do not remove top
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.
minute.
Roll the crabs in the flour mixture and
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.
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.