I love this simple recipe. For added texture, double the recipe for two pounds of crab meat - 1 lump and 1 super lump. Prepare the whole recipe except the super lump. Once everything is mixed well, fold in the super lump so that it doesn't break up. This way, you get a really crabby mixture with large pieces to bite into. Mmmm...good.
Read MoreSuper simple...
Read MoreOk, we don't get this cheesy brand but the instruction is terrific for, as you can see, is triple scored Jonah Crab claws. A great dipping sauce (think Joe's stone crab claws dip) is: 1 cup Mayonnaise, 3 tsp Dry mustard, 1 tbsp Worchestershire sauce, 1tsp A-1 sauce, 2 tbsp Light cream, Salt to taste, Combine and chill
Read MoreSlow cooking the little fellas (they are actually mostly females) is the key for the home cook to prevent the popping and splattering that can cause burns. You can end the recipe before he cuts them up if you are not doing pasta. Or do the pasta. You won't regret it.
Read MoreThis recipe is so old school and so regional. What better than to have someone from the area showing us how to do it. By the way, you could stuff shrimp, mushrooms and clams with the filling if you wanted to. Just saying...
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