Spicy Stuffed Softshell Crabs

Spicy Stuffed Softshell Crabs

Ingredients:

6 jumbo soft crabs

1 pound backfin crab meat

12 Ritz crackers, finely crushed

1 tablespoons Old Bay seasoning

1 teaspoon salt

1 teaspoon pepper

1 tablespoon mustard

2 tablespoons mayonnaise

2 egg whites, lightly beaten

flour to coat soft crabs

soybean oil for frying

Directions:

Toss backfin crab meat with cracker crumbs, Old Bay, salt and pepper. Mix together mustard, mayonnaise and egg whites. Add to crab meat and mix lightly.

Stuff soft crab cavity with mixture. Pile high enough to make a mound in center of soft crab. Shape with hands. Coat with flour.

Brown on back first in about an inch of oil in electric fry pan at 375 degrees. Turn and brown on top side. Remove from oil with large slotted spoon. Drain on paper towels. Serve on lettuce leaf. Garnish with lemon and tomato wedges.

Serves 6.

Maryland Crab Soup Supreme

Maryland Crab Soup Supreme

Ingredients:

1 large soup bone

12 crab bodies and claws, cleaned

3 quarts water

2 large stalks celery, chopped

1 large can tomatoes

? small head cabbage, chopped

1 green pepper, chopped

1/8 teaspoon cayenne pepper

salt and pepper to taste

1 pound jumbo lump crab meat

1 pound claw crab meat

1 large frozen mixed vegetables

sherry

Directions:

Put first ten ingredients in large pot and simmer for about an hour. Add crab meat and frozen vegetables and simmer until vegetables are tender. Add sherry just before serving.
Serves 10.