Large 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! 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. It JUST MAKES SENSE.
Area of Origin: Maryland, USA
What you get:
6 or 12 - Cleaned, Maryland Soft Shell Crabs, Large Size
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)
Saute in 50/50 olive oil and butter - - I like this combo, let me know if you do too!
Good ingredients yield awesome meals- -
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 sautéing 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!
