Prep 35 mins
Cook 30 mins
If live crabs are unavailable to you, or if you feel timid about preparing them yourself, use crab that has already been picked. Other types of crab, and imitation crab can be used as well.
- 12 live hard-shelled live blue crabs (or 2 cups-about 12 oz., flaked crab meat)
- 1 cup Old Bay Seasoning
- 2 slices bread, torn into soft crumbs
- 1⁄4 cup milk
- 1⁄4 cup butter, melted
- 1⁄2 teaspoon dry mustard
- 1⁄8 teaspoon cayenne pepper
- 1 egg, lightly beaten
- 1 green onion, finely chopped
- coarse salt (optional)
- lemon wedge
- ---To Prepare Crabs---.
- Fill a large dutch oven 2 gallons water; add 1 cup of Old Bay seasoning (if desired) and heat to a boil.
- Drop live crabs into the water, reduce heat and simmer until done (about 10 minutes).
- Drain, and remove crabs.
- To remove meat, grasp body of the crab; break off the large claws; remove meat from the claws.
- Pull off the top shell and reserve.
- Cut or break off the lower legs; scrape off the gills, and remove the organs located in the center of the body carefully.
- Remove the meat from the body.
- Scrub the shells with a brush and rinse before filling.
- ---To Prepare Filling---.
- Preheat oven to 400 degrees F.
- Grease the largest 6 shells (or ramekins if using crab meat with no shells).
- Mix the breadcrumbs with the milk in a bowl.
- Add the butter, dry mustard, cayenne, egg, and onion and mix gently.
- Spoon the filling into the shells.
- Pour a layer of coarse salt onto a lipped baking sheet or jelly-roll pan.
- Nest the shells in the salt and bake in the preheated oven for 20-25 minutes or until golden brown.
- Serve at once with wedges of lemon.