Blue Crab Recipes

Blue Crab Recipes: They are delicious!
Blue crabs are sweet and delicious seafood. The meat us succulent and very adaptable t a wide variety of recipe creations. Learn some of the best ways of cooking and preparing these delectable food goodies from the sea.
Deviled Crab 3 tablespoons butter 1/2 teaspoon paprika 2 tablespoons onion, finely chopped 3/4 teaspoon salt 1 teaspoon Worcestershire sauce 2 to 3 cups cooked crab meat 3 tablespoons flour 1 cup milk 1 teaspoon dry mustard 1/2 cup cream Red or black pepper, a few grains 1/2 cup grated cheese 1/2 cup buttered crumbs Heat butter; add onion and cook over low heat until onion is soft but not browned. Blend in flour and seasoning. Slowly add mild and cook, stirring constantly over low heat until thickened. Add cream. Remove from heat.
Pick over crab meat to remove any cartilage membrane the may have been missed in cleaning. Add to hot sauce
Fill crab shell (washed and scrubbed) or cooking shells. Sprinkle with buttered crumbs, grated cheese and a dash of paprika.
Bake in moderate oven (375 degrees) for twenty to twenty-five minutes until brown. This makes six servings. Add five or six shakes of hot sauce to crab meat if you like your deviled crab hotter.
Some excellent information.
Techniques for picking and cleaning the meat from a steamed hard-shelled crab are as different as the people who catch them. Some people go at it with a mallet, crushing all the delicate membrane into the succulent meat and leaving too much waste behind. Others take their time, watch how their neighbors extract large juicy chunks of the crab, and find their own unique way of getting the most meat for their labor. The masters of picking steamed crabs rarely talk...they eat!
Soft-Shell Crabs Cleaning:
Live soft-shelled crabs are "put down" before cleaning. It may seem unpleasant, but the quickest way to do this is by sticking the point of a knife or an ice pick between the eyes. If you bought your soft-shell frozen, let it thaw a bit before cleaning.
Lay the soft-shelled crab on its back (belly up) and remove the apron. Turn the crab over, lift up the pointed ends (spikes) and remove the six gills on each side. Then replace each point to its original position. With scissors, cut off the mouth, eyes and feelers. Wash the crab thoroughly, even under the spikes.
Cooking:
Dip the blue crab in egg and cracker meal and fry, deep-fry or broil for ten minutes (five minutes on each side) and season to taste.