By Shawn C on November 26, 2011
"post and courier Holiday cookbook from 1988. from the Charleston SC area, we love our blue crabs. of course you need fresh LIVE crabs!! and cook them or get lump crab meat that is cooked and picked clean. if you use the fresh crabs and cook them your self then of course you get to use the crab shell to serve them in"
Serving Size: 1 (92 g)
Servings Per Recipe: 6