Stuffed Soft Shell Crabs Recipe
Stuffed Soft Shell Crabs has a great taste. Stuffed Soft Shell Crabs gets its taste from crabmeat mixed with eggs and mayonnaise flavored with mustard. Stuffed Soft Shell Crabs is inspired by many food joints across the globe.
Ingredients
8 soft shell crabs, fresh or frozen, thawed
1/2 pound backfin or lump crabmeat
1/4 cup soft breadcrumbs
1 egg, beaten
2 tablespoons mayonnaise
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
All purpose flour
Vegetable oil
Directions
To clean crabs, remove spongy sub stance (gills) that lies under the tapering points on either side of back shell.
Place crabs on back, and remove the small piece at lower part of shell that terminates in a point .
Wash crabs thoroughly; drain well.
Remove any cartilage or shell from crabmeat.
Combine crabmeat and next 7 ingredients; mix well.
Stuff crabmeat mixture evenly into cavity of each crab; dredge crabs in flour.
Fry crabs in deep hot oil (375°) for 1 to 2 minutes.
Drain on paper towels
Place crabs on back, and remove the small piece at lower part of shell that terminates in a point .
Wash crabs thoroughly; drain well.
Remove any cartilage or shell from crabmeat.
Combine crabmeat and next 7 ingredients; mix well.
Stuff crabmeat mixture evenly into cavity of each crab; dredge crabs in flour.
Fry crabs in deep hot oil (375°) for 1 to 2 minutes.
Drain on paper towels
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