October 16, 2016
Dinner, Main Dish, Shellfish,
Crab meat, Southern, Quick Meals, Entertaining, Father's Day, Skillet, No Eggs, Make it from scratch more
Add toRecipe Book
Add toShopping List
"This recipe comes out of Mississippi. Someone gave it to me when we lived in Madison, MS. Supposedly it is from Gulfport and was in a cookbook published by a school there. Prep time includes 30 minutes of chilling time."
To clean the crabs, remove spongy substance (gills) that lies under the tapering points on either side of the back shell. Place the crabs on their back, and remove the small piece at the lower part of the shell that terminates in a point (the apron). Wash the crabs thoroughly; drain well. Place crabs in a large shallow dish.
Combine 1/4 teaspoon salt, 1/8 teaspoon pepper, tarragon, thyme, and nutmeg; stir well. Sprinkle the herb mixture evenly over both sides of crabs.
Combine milk, garlic, onion, leek, celery leaves, chives, and parsley in a medium bowl; stir well, and pour over the crabs. Cover and chill 30 minutes.
Combine flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl; stir well.
Remove the crabs from the milk mixture and dredge in the flour mixture. Saute crabs in melted butter in a large skillet over medium heat until golden brown on both sides. (About 2 minutes on each side) Drain well on paper towels and serve immediately with Figaro Sauce.
Combine the first 3 ingredients in a medium bowl; beat with a wire whisk until smooth. Add parsley, salt, and pepper. Stir well.
Bring out the true pasta lover in you! This tasty pasta recipes roundup showcases a...
Just as the title says, this shrimp recipe roundup brings you tons of shrimp. Everything...