Recipe courtesy of Penny Carley
Crab Doublers
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 213
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 8
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 25
- Cholesterol
- 168
- Sodium
- 728
- Total: 38 min
- Prep: 30 min
- Cook: 8 min
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.