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Prep Time: 1 Hour
Yields: 6 Servings

Crabs shed their hard shells at various times throughout the year, creating a brief “window of culinary opportunity” to harvest this widely sought after delicacy. Whether broiled, deep-fried or pan-sautéed, soft-shell crabs are a masterpiece in cooking.

12 soft-shell crabs
egg wash (1 egg, ½ cup milk, ½ cup water-blended)
2 cups flour
1 pound butter, melted
salt and cayenne pepper to taste
granulated garlic to taste
Creole seasoning to taste

NOTE: Have your seafood supplier clean soft-shell crabs in advance. If cleaning them yourself, use the following method: lift pointed end of top shell away from main body. Scrape off lungs or white spongy substance located at each end of crab. Using a sharp paring knife or scissors, cut away eyes and mouth located in front-center of crab. The “apron” or small loose shell that comes to a point in center of under shell may also be removed. Once completed, wash crab thoroughly in cold water. Preheat oven to broil setting. Dredge crabs in egg wash and then in flour, shaking off all excess. On a large baking sheet with a 1-inch lip, place crabs shell side up. Drench each crab with melted butter. Season with salt, cayenne pepper, granulated garlic and Creole seasoning. Place crabs under broiler and cook 5-7 minutes. Turn crabs and cook an additional 5-7 minutes, basting occasionally. Serve with Louisiana Tartar Sauce (see recipe). This dish may also be eaten po’boy- style.























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