Keep in mind that the longer they soak the better seasoned they will be. Marination is what makes this recipe so good, so cover the bowl, put it in the refrigerator, and let the crab halves soak for at least 3 hours (overnight is better).Now this is the time when you drop the crab halves into the marinade. When they’re almost dry, cut them right down the middle so that you have 24 right and left halves. While the marinade is curing, go ahead and make your egg wash by combining the 3 eggs and the 3/4 cup.
Then set this aside for a while so the flavors can combine. Take pains to clean them well.Then thoroughly wash them under cold running water and set them aside to drain. Now, while the crabs are scalding, mix up a spicy marinade by blending together the milk, lemon juice, paprika, mustard, soy sauce, garlic, pepper, hot sauce, and salt in a large bowl. Here’s how it’s done:Remove the top shell, scrape away the gills, cut off the mouth, snap off the claws and the legs, and scoop out the fat. While the marinade is curing, go ahead and make your egg wash by combining the 3 eggs and the 3/4 cup of evaporated milk keep refrigerated until ready to use. Now, while the crabs are scalding, mix up a spicy marinade by blending together the milk, lemon juice, paprika, mustard, soy sauce, garlic, pepper, hot sauce, and salt in a large bowl.You don’t want to leave them in the hot water too long-just until they start to turn light pink, since all you want to do is keep them from biting you as you process them! Then when youre ready to eat, lift the halves from the marinade, roll them thoroughly in the unseasoned flour, dip them in the eggwash, dredge them once more. Then, just when you’re ready to begin cooking, scald them in boiling water. The first thing you want to do is wash the crabs in clean running water.Cook crabs until browned, about 5 minutes on each side. In large frying pan, heat about 1/2 inch cooking oil to 375°. Dredge crabs in flour mixture to coat well. Mix together pancake flour and seafood seasoning. Serve each crab on a sandwich bun, slathered with cocktail sauce and garnished with lettuce. Cook each side of the crab two to three minutes over medium-high heat. Spray a non-stick skillet lightly with non-stick cooking spray. Dip both sides of a crab in the egg-water mixture, then put the crab in the bag and shake the bag until the crab is covered with the flour/spice mixture. Mix flour and Cajun spice in a plastic bag. Makes 6 servings (2 crabs each).Ĭourtesy Simply Blue Crabs Book by Peter Meyer Bake at 400° until shells turn red and crabs brown slightly, about 15 minutes. Remove top shell from crabs and stuff each crab cavity with about 3 tablespoons crabmeat. Place soft shell crabs in shallow baking pan. Fry to golden brown and remove to drain on paper towels.Ĭourtesy Maryland Department of Agricultureġ2 medium Maryland soft shell crabs, cleanedĭry soft shell crabs with paper towels. Dip crabs in batter and drop into oil one at a time. In a large skillet, deep fryer, or pot heat oil to 375º. Old Bay or other seafood seasoningĬombine flour, egg, salt, Old Bay and mix well. Fry until golden brown, drain on paper towels and serve immediately. Fry only 1 or 2 at a time so oil does not cool off. Dust the prepared crabs with flour, then coat with the batter. Heat oil in deep fat fryer or pot to 375°. Let stand at room temperature for 1 hour. Stir in the beer, mix until well blended. If they’re kept cool, crabs can be cooked 24-48 hours after they die but the flavor and texture are going to suffer. It’s best to cook them within 10 or 15 minutes of dying in order to preserve the meat for as long as possible. Centuries worth of cooking soft crabs, have made for a variety of ways to use these delicious crustaceans, all very tasty!ġ twelve ounce can beer, allowed to go flat Meat from a dead crab will get mushy and lose the delicate flavor that fresh crabs have. The Chesapeake Bay's crab bounty gives Maryland the rightful claim of the soft crab capital of the world.
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