8 medium soft-shell crabs
4 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped celery
2 tablespoons fresh green pepper
1 clove garlic, minced
1 cup cracker crumbs
1 egg, beaten
2 tablespoons milk
1 tablespoon chopped parsley
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 cup melted butter


1. Preheat oven to 400 degrees F. Rinse crabs under cold running water. Pat dry with paper towels. In a medium skillet over low heat, cook onion, celery, green pepper and garlic until tender, about 10 minutes. Place in a medium bowl, combine mixture with cracker crumbs, egg, milk, parsley, dry mustard, Worcestershire, salt and cayenne.
2. Place crabs in a shallow, oiled baking pan. Remove top shell from crabs and fill each cavity with stuffing mixture, dividing evenly. Replace top shell. Brush crabs with melted butter. Bake for 15 minutes or until crabs and filling are browned.

Your fishmonger can clean the soft-shell crabs for you, but they must be cooked the same day you buy them.

Deviled Soft-Shell Crabs
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