Jumbo Size - This means 2 for a nice entree or one for an appetizer on the Crab grading charts. We purchase our crabs from a company called Southern Connection in Crisfield, Maryland, and have been for over 20 years. They harvest at night and ship to us by 4 am - Fresher crabs I am not sure are possible. We have decided the only way to do Overnight Crabs and not upset y'all is to Dress them - this is a fancy word for Clean em! Β So that's what we do. The second we get them, and we make sure they are jumping, then we clean them perfectly, and wrap and pack. Β It JUST MAKES SENSE.
Chef Adam's cooking tip:
Do as little as possible to this perfect product
Again we want 5 ingredients or less so here we go 1. crabs, 2.flour of your liking, 3. eggs ,4. panko (we carry), 5. S&P, 6.Herbs (herbs don't count)Β
Saute in 50/50 olive oil and butter - - I like this combo, let me know if you do too!
Good ingredients yield awesome meals- -Β
Standard breading - Flour, Egg, Panko in that order - lol no measurements because we are all pros - right? Season the flour and eggs with your salt, pepper, and herbs for easy distribution to the crabs
Add the oil and butter to your pan, we are sautΓ©ing not deep fat frying so about 1/8th inch, heat up til the back of a wooden spoon bubbles
Saute 3/4 min each side till golden and finish in a 350-degree oven about 8/10 minutes - yum
Serve with any one of our sauces - I like the Mustard or Yogurt Dill depending on my mood with a splash of Tabasco!