Serve them on slices of toasted French bread and sprinkle with lemon juice to taste. Cook the crabs for two to three minutes on each side or until they are lightly browned and cooked through. Heat the margarine and oil in a large skillet. Remove the crabs from the buttermilk, dredge them in the flour and shake to remove any excess. Combine the flour, salt and cayenne in a shallow bowl. Soak the crabs in the buttermilk for 30 minutes. Each item is shipped and inspected by us personally and will not be shipped with. Gently rinse with cool water and pat dry. Carefully lift up the apron and remove the gills. Remove the eye sockets and the lower mouth. In 2011, over 30 million pounds of blue crabs were harvested commercially, with a dockside value of 21 million. SAUTÉED SOFT-SHELL CRABS Ingredients: 4 medium soft-shell crabs 1/2 cup buttermilk 1 cup flour 3/4 teaspoon salt 1/4 teaspoon cayenne 6 tablespoon margarine 2 tablespoons vegetable oil Fresh lemon juice Chopped fresh parsley leaves Steps: To clean the crabs, use a pair of kitchen shears to cut them across the face. The blue crab is common to all North Carolina coastal waters, but the largest populations tend to live in the Albemarle and Pamlico sounds. Turn the crabs over, close the lid and cook for about four to five minutes or until the crabs are slightly crusty. Close the lid of the grill and cook for four minutes. Remove the crabs from the butter sauce and place them on a grill over a medium-hot fire. Put the crabs in a shallow bowl and pour the butter sauce over them. Remove from the heat and cool for several minutes. COOKED: Fresh-picked cooked Mississippi Blue Crabmeat can be kept 1012. To thaw, place in the refrigerator for one day. FROZEN: Mississippi Blue Crabmeat can be frozen for up to two months in a freezer kept below 0 degrees Fahrenheit. Add the hot sauce and lemon juice and stir to mix. Store in the coldest part of your refrigerator and keep your refrigerator set below 40 degrees Fahrenheit. Our soft shell crabs are cleaned, frozen, and ready to be prepared to your liking. ![]() Caught just after shedding their hard outer shell (called molting), our crabs are carefully selected for their superior quality and size. ![]() Melt the margarine in a small saucepan over medium heat. Blue Crab Soft Shell Crabs: Our crabbers have been perfecting the catch of soft crabs for over 20 years to ensure the crabs are harvested at the perfect. One of Americas favorite seafood delicacies. Sprinkle the crabs with the salt and pepper. 16 Hot Combo Blue Crab Dinner Choices await your Spring Steamed Crab Feast Unbelievable Best. Gently rinse with cool water and pat them dry. Both our Lancaster & Oxford locations carry gift cards. Remove the eye sockets and the lower mouth. 43 38 60 25 -28 Add to Cart Backfin Crab Meat (Lump Louisiana Blue C. GRILLED SOFT-SHELL CRABS Ingredients: 6 jumbo crabs 1 teaspoon salt 1 teaspoon cracked black pepper 6 tablespoons margarine 1 teaspoon hot sauce 1 tablespoon fresh lemon juice Steps: With a pair of kitchen shears, cut each crab across the face. Our Soft Shell Crabs are a superb delicacy delivered to the Carolina Fish Market at their peak. Our crabbers have been perfecting the catch of soft crabs for over 20 years to ensure the crabs are harvested at the perfect time.
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