STUFFED SOFT CRABS

  • 12 medium Maryland soft crabs, cleaned
  • 1 pound Maryland backfin crabmeat
  • 1/2 cup (1 stick) butter or margarine

 Dry soft crabs with paper towels. Remove all cartilage from crabmeat. Place soft crabs in shallow baking pan. Remove top shell from crabs and stuff each crab cavity with about 3 tablespoons crabmeat. Replace top shell. Melt butter and pour evenly over crabs. Bake at 400 F. until shells turn red and crabs brown slightly, about 15 minutes.

Makes 6 servings, 2 crabs each.

GRILLED MARYLAND SOFT CRABS with SEAFOOD MARINADE

  • 12 Maryland soft crabs, live or frozen
 Dress live crabs thaw crabs if frozen. Liberally baste bottom side of crabs with marinade and carefully place, bottom side down, on barbecue grill.

Grill over slow fire, at least 12 inches from coals, for 5 minutes. Liberally baste top of crabs with marinade, turn carefully, and grill 5 minutes more.

Makes 2 servings, 2 crabs each
Seafood Marinade
  • 1 cup salad oil
  • 2 tablespoons white vinegar
  • 1 teaspoon salt
  • 1/4 teaspoon tarragon leaves
  • 1 teaspoon lemon pepper seasoning
  • 1/8 teaspoon lemon bits (OR 1 teaspoon lemon juice)
  • 1/8 teaspoon garlic powder
Mix ingredients together. Let stand several hours at room temperature to let flavors blend before using. Use for basting when grilling or broiling soft crabs, fish, etc.

Makes 1 cup marinade.

FRIED SOFT SHELL CRABS

  • 1 cup pancake flour
  • 1 teaspoon seafood seasoning
  • 12 Maryland soft shell crabs, cleaned fat or oil, for frying
Mix together pancake flour and seafood seasoning. Dredge crabs in flour mixture to coat well.

In large fry pan or electric skillet, heat about 1/2 inch cooking oil to 375 F. Cook crabs until browned, about 5 minutes on each side.

Serves 6 (2 crabs each).

Note: If desired, crabs may be deep fried at 375 2 to 3 minutes, or until browned.