Stuffed Crab
The best stuffed crab I ever ate (and I don't remember where I ate it...sad)was done like this:
Remove large top shell and clean out the lungs and intestines. Leave all the
claws intact.
Fill the center cavity and the whole exposed top section with a crab imperial
mixture. Dip the whole thing in a fritter batter, letting the excess drain
off. Then deep fry the whole thing till golden.
This is what's called a "hard fry" in Baltimore. If you're ever there, check
them out at O'Brycki's in east Bawlmer.
Mimi Hiller (hiller@smartlink.net)
Check out my newly updated food page http://www.smartlink.net/~hiller/food/
Hundreds of food-related links and my personal collection of recipes, all in a
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Crab Imperial
Source: rec.food.cooking
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