Free Recipes Archive
12-15 medium-sized live blue crabs 1 quart tap water 4 strips bacon 2 tablespoons flour 1 teaspoon salt 1/2 teaspoon pepper 1 medium-sized onion, diced 6-8 medium-sized potatoes, washed and peeled Remove all traces of mud from crabs. Pull off Read More …
6 jumbo soft shell crabs 1 pound backfin lump crab meat 12 Ritz crackers (finely crushed) 1-1/2 tablespoons Old Bay Seafood Seasoning 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon mustard 2 tablespoons mayonnaise 2 egg whites (lightly beaten) flour Read More …
Source: by Chef Bubba – Seamark Seafood, Kitty Hawk, N.C 1 pound regular or backfin crabmeat, remove shells 2 tablespoons minced onions 2 tablespoons minced celery 1 tablespoon minced green pepper 3 tablespoons chopped fresh parsley 1 tablespoon Old Bay Read More …
6 soft shell crabs 1-1/2 cups milk 1/2 teaspoon pepper 2 teaspoons salt 1/2 cup flour shortening for frying tartar sauce Wash cleaned soft shell crabs. Dry well. Soak in milk seasoned with salt and pepper for 15 minutes; roll Read More …
Makes 8. 1 pound claw crab meat 1/4 pound regular crab meat Pinch salt 1 scant teaspoon Worcestershire sauce 1 scant teaspoon hot pepper sauce 1 cup medium white sauce 1 cup dry bread crumbs 3 to 4 tablespoons oil Read More …
12 hotel soft crabs 1/4 cup milk 3/4 cup flour 2 eggs, beaten 2 teaspoons salt 3/4 cup dry bread crumbs Dress fresh crabs or thaw frozen crabs. Rinse in cold water; drain. Combine eggs, milk, and salt. Combine flour Read More …
3/4 cup unbleached white flour 1/2 teaspoon salt 1 egg 1 teaspoon fresh ginger, minced 3/4 cup beer (any kind but light) 12 medium softshell crabs corn, safflower or soy oil for frying In a small mixing bowl, combine flour, Read More …
Seventy-five miles southeast of Washington, D.C. in the middle of the Chesapeake Bay, accessible only by boat, is tiny Smith Island, where a 300-year-old culture has survived in singular isolation. For a quarter of a century in this unique setting, Read More …
This is the original recipe from the Evangeline Restaurant in Pascagoula, Mississippi. 4 pounds crab meat (2 special and 2 claw) 1/2 cup (1 stick) butter or margarine About 1/4 cup parsley, chopped About 1/4 cup green onions, finely chopped Read More …
1 cup Fresh ground parsley Pinch marjoram 1 each Whole bell pepper Tabasco sauce 2 cup Celery Pinch black pepper 4 each Green onions with tops Salt Pinch sweet basil Pinch cayenne pepper CRABMEAT PREPARATION 2 lb Crabmeat 4 each Read More …
6 uncooked blue swimmer crabs 150ml bottle plum sauce 2 tablespoons oyster sauce 1 tablespoon light soy sauce 1 clove garlic, crushed 1 teaspoon fresh grated ginger 1 teaspoon chilli sauce 1 tablespoon sweet sherry 2 tablespoons oil 1 tablespoon Read More …
3 vine ripened cherry tomatoes, per person Olive oil salt and pepper 8 g blue swimmer crabmeat, per person lemon juice to taste 3 pasta sheets (7.5 x 10 cm) per person WARM VINAIGRETTE: 6 eschalottes, peeled and finely sliced Read More …
8 cups water 4 cups white distilled vinegar 1 1/3 cups old bay seasoning 1/2 cup coarse salt 1/2 cup dry mustard 1/4 cup cracked black pepper 1/4 cup red chile flakes 48 live blue crabs In a large pot Read More …