CRAB RECIPES PAGE 2

TOP OF PAGE

Pan-fried Soft Shell Crabs with Lemon, Capers, and Herbs (Serves 4)

The pan sauce is tart and powerfully flavored; you only need about one tablespoon per serving. 8 medium-to-large soft-shell crabs, cleaned and patted dry with paper towels all-purpose flour for dredging
10 tablespoons butter
1 teaspoon juice from a small lemon
1 teaspoon sherry vinegar
1 teaspoon drained tiny capers, chopped
1 « tablespoons minced fresh parsley leaves
1 teaspoon minced fresh tarragon leaves
1 scallion, minced
ground black pepper

Dredge crabs in flour; pat off excess.
Heat two 11 or 12 inch heavy-bottomed frying pans over medium high heat until quite hot, about 3 minutes.
Add 4 tablespoons of butter to each pan.
Swirling pans to keep butter from burning as it melts.
When the foam subsides, turn heat to high and add four crabs, skins down, to each pan. Cover each pan with splatter screen and cook, adjusting heat as necessary to keep butter from burning, until crabs turn reddish brown, about 5 minutes.
Turn crabs with spatula or tongs and cook until second side is browned, about 5 more minutes.
Drain crabs on paper towel-lined plate.
Set one pan aside. Pour off butter from other pan and remove from heat.
Add all remaining ingredients to this still warm pan;
Swirl pan to melt butter.
Arrange two crabs on each of four plates.
Spoon about 1 tablespoon of sauce over each plate of crabs and serve immediately.

Patuxent Marinated Crab Meat

• 1 pound Maryland crab meat, fresh or pasteurized
• 1/3 cup onion, finely chopped
• 1/4 cup vegetable oil
• 1/4 cup water
• 1/2 cup cider vinegar
• 1 tablespoon seafood seasoning
• 1 tablespoon fresh parsley

Preparation

• Carefully pick over crab meat to remove any cartilage.
• Gently mix onion into the crab meat.
• Make a vinaigrette of the remaining ingredients and pour over the crab meat.
• Cover and refrigerate at least 2 hours.
• Serve with crackers as an appetizer.