Maryland Softshell Crabs with Beer Batter

Maryland  Softshell Crabs with Beer Batter

Ingredients:

1 cup unbleached white flour

1/2 teaspoon salt

1 egg

2 teaspoons Old Bay Seasoning

1 cup beer

12 medium softshell crabs

oil for frying

Directions:

In a small mixing bowl, combine flour, salt, egg and Old Bay and mix well. Add beer, mix and let batter stand at room temperature for 2 to 3 hours. Heat the cooking oil to 375 degrees in a wok or heavy skillet at least 10 inches in diameter.

Dip crabs in batter and fry three crabs at once, dropping them into the oil one at a time. With tongs or slotted spoon, remove crabs and drain them on paper towels.

Serves 4.

Softshell Crabs with Black Bean Sauce

Softshell Crabs with Black Bean Sauce

Ingredients:

8 softshell crabs

flour

4 tablespoons butter

1 cup sake

4 green onions, minced

2 cloves garlic, minced or crushed

2 tablespoons fermented black beans, rinsed and chopped

Directions:

Pat the crabs dry and dredge lightly in flour. Shake off excess. In a large skillet, melt 2 tablespoons of the butter over medium-high heat. Place 4 crabs in skillet, back-side down, and cook until lightly browned, about 2 minutes. Turn and cook until brown on the other side. Remove to a heated platter and keep warm in a low oven.

Cook remaining crabs in remaining 2 tablespoons butter in the same way.

Increase heat to high. Pour the sake into the skillet and bring to boil, using a wooden spoon to scrape any browned bits out of the pan. Add the green onions and garlic and boil 1 minute until onions are limp. Add the black beans and boil 1 minute longer, stirring constantly. Spoon sauce over crabs and serve.

Serves 4.