sniping off face |
Ingredients
decent sized soft shell |
1 dozen soft shelled crabs
Breadcrumbs/cornmeal/crumbled crackers
1 quart milk
Seasoning (salt,pepper, cayenne, etc.)
soak & massage the crabs making certain that the seasoned milk has permeated the crab. Take crab out roll in one or the other of the above or a mixture shaking off excess then fry in hot grease/oil deep enough for the crabs to swim. Fry til golden brown take carefully out of pan an place on brown paper bags
Boiled Crabs
Note this recipe was in a cook book pre the US entering WWII
(before packaged/bottled boils?)
1 dozen crabs
bunch of celery w/tops
4 sprigs sweet marjoram
4 sprigs sweet basil
4 sprigs thyme
4 chives
a dozen allspice
3 blades mace
3 bay leaves
a red pepper pod
cayenne pepper
enough salt to make a brine
Chop the celery stalks leaving about 2 inches w/tops. In a large pot toss in seasoning by themselves or in a cheese cloth bagged Bouquet garni for the smaller items. In 2-3 minutes after boiling brine should be flavored. Lower the crab basket into the boiling briny water (crabs should be alive) let them boil rapidly til shells are bright red (10 minutes)
Stuffed crabs
1lb crab meat (check for pieces of shell)
4 tablespoons butter
1 large onion (minced)
Stuffed crabs in saved hard shelled backs |
2 tbs green bell pepper (minced)
2 tbs celery (minced)
1 tsp thyme (fresh minced)
1/4 cup green onions (minced)
2 tbs parsley leaves(minced)
1 bay leaf (minced)
1 bay leaf (minced)
1/2 teaspoon salt
1 egg (slightly beaten)
1/4 teaspoon black pepper
Pinch cayenne
1/2 cup dried bread crumbs (fine)
1/4 cup cream
In a large skillet melt the butter and, til it begins to froth, add the trinity (onion, celery, and green bell pepper) Cook til translucent (4 min.) Add the garlic w/the spices (ya don't want it to burn) thyme, cayenne and bay leaf (1 minute more) Remove from the heat and gently fold in the crabmeat (not disturbing the lumps) parsley, green onions, egg, salt, cayenne, and black pepper, 1/2 cup of the bread crumbs (reserve a couple of tsps) and the cream (holding back some as well) Fold well to combine. Transfer the crabmeat mixture to the cleaned crab shells (if you have or saved any. If not you can purchase aluminum ones) and sprinkle reserved bread crumbs. Top each crab shell with a pat of butter and bake until golden brown and thoroughly heated, about 20 minutes.
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