| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish crab, Main dish, Barbecue | 6 | Servings | |
INGREDIENTS
| 12 | Maryland soft crabs; live or frozen | |
| Seafood marinade; see part 2 |
INSTRUCTIONS
Recipe by: The Maryland Seafood Cookbook. Dress live crabs see (*) below; thaw crabs if frozen. Liberally baste bottom sides of crabs with marinade and carefully p-lace, bottom side down, on barbecue grill. Grill over slow fire, at least 12 inches from coals, for 5 minutes. Liberally baste top of crabs with marinade, turn carefully and grill five minutes more. Makes six servings, two crabs each. (*) To Dress Soft Shell Crabs: Use only live crabs. With a sharp knife, cut off "apron" or flap that folds under the rear of the body. Turn the crab and cut off the face at a joint just back of the eyes. Lift each point at the sides with the fingers, remove the gills, and wash the crabs in cold water. Pat dry with paper towels. Formatted for you by: Bill Webster Posted to MC-Recipe Digest V1 #761 by Bill <thelma@pipeline.com> on Aug 27, 1997
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