PO Box 485
Wanchese, NC 27981
2 Dozen Soft-shell Crabs (Hotels or Primes)
2 Sticks Butter
4 Tablespoon Minced Garlic
1/2 Cup Sherry
Drain thawed soft-shell on paper towels Start with 1/2 stick butter, melted in frying pan. Add 1 Tablespoon garlic and about 6 crabs. Sauté' on medium high, a couple of minutes on each side. Add 1/4 Cup wine toward the end and cook another minute. Add more butter, garlic if desired and keep cooking more crabs. Add wine toward end.
1 Dozen Softcrabs (Jumbos or Whales)
1 Cup Flour
1 Cup White Cornmeal
Drain thawed soft-shells on paper towel. Mix flour and cornmeal together with salt and pepper. Dredge crabs in flour mixture. May fry in open pan of cooking oil or deep fat fryer. Cook about 4-5 minutes or until golden brown. Salt and pepper to taste.
Tomorrow (24 hrs) - Place in a container and in the refrigerator for a slow thaw.
Today (2-4 hrs) - Wrap in paper towels and place on counter top at room temperature until ready.
Right Now (1 hr or less) - Submerge in warm water for a rapid thaw.
We recommend using the refrigerator to slowly defrost them, but any method will work.
STEVEN'S STEAMED SHRIMP
Hot Crab Dip
She Crab Soup
heat, do not boil. May double for 1 lb. Of crabmeat.
instructions for Crabmeat
Reheating instructions for Steamed Crabs
Bacon Wrapped Scallops with Pesto and Pasta
Cook pasta in a large pot of boiling water and drain. Stir in pesto sauce and 2 tablespoon of olive oil. Meanwhile in a large skillet sauté onion and garlic in 3 tablespoons olive oil until soft. Add green pepper. Cook until soft, about 3 minutes. Stir in dry white wine, lemon juice, salt and pepper to taste. Add scallops and simmer for 2 to 3 minutes. Toss the pesto pasta and scallop sauce together. Sprinkle with grated parmesan cheese. Serves 2 to 3.