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Stuffed Soft Shell Crabs

6 jumbo soft crabs
1 lb. backfin lump crab meat
12 Ritz crackers, finely crushed
1 1/2 TBSP. Old Bay seafood seasoning
1/4 tsp. salt
1/4 tsp. pepper
1 TBSP. mustard
2 TBSP. mayonnaise
2 egg whites, lightly beaten
Flour for coating
Peanut oil for frying
Lettuce, lemon and tomato wedges for garnish

Toss lump crab meat with cracker crumbs, Old Bay, salt and pepper.
Mix together mustard, mayonnaise and egg whites.
Add to crab meat and mix lightly.
Stuff soft crab cavity with mixture.
Pile high enough to make a mound in center of soft crab.
Shape with hands; coat with flour.
Brown on back first in an inch of oil heated to 375 degrees.
Turn and brown on top side.
Remove from oil and drain on paper towels.
Serve on lettuce leaf. Garnish with lemon and tomato wedges.
Serves 6.

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