Crab Doublers

Total Time:
38 min
Prep:
30 min
Cook:
8 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 12 Maryland soft-shell crabs, cleaned
  • 1 pound Maryland blue crabmeat
  • 1/2 cup bread crumbs, plus 2 cups crab-boil-seasoned bread crumbs
  • 4 tablespoons light mayonnaise
  • 2 teaspoons seafood seasoning
  • 2 teaspoons finely chopped cilantro
  • 1 teaspoon prepared mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon cider vinegar
  • 1 large egg, beaten, plus 1 large egg, beaten with a splash of water
  • Vegetable oil
Directions
  • Clean soft-shell crabs, rinse, pat dry and refrigerate. Carefully remove cartilage from crabmeat. Toss the crabmeat gently with bread crumbs. In a separate bowl, mix together mayonnaise, seafood seasoning, cilantro, mustard, Worcestershire sauce, vinegar, and egg. Gently fold the mayonnaise mixture into the crabmeat.

  • Spoon crab filling into the cavity of the soft-shell crabs, under the shell tips. Dip or brush crab in beaten egg, dredge in seasoned bread crumbs.

  • Heat oil in large saute pan. When the oil is hot, pan-fry the crabs until golden brown on top and bottom. Garnish and serve.


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