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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Fresh crabs are very common on the Gulf Coast. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
12 hard shell crabs or 1/2 lb crabmeat |
3 tablespoons lemon juice |
4 tablespoons butter |
1 teaspoon salt |
1/8 teaspoon pepper |
2 red bell peppers, seeded and chopped |
Directions:
1. Wash crabs; drop head first into rapidly boiling salted water and cook for 20 minutes.
2. Drain water and open crabs; clean and reserve yellow fat.
3. Pour lemon juice over crab meat.
4. Melt butter and crab fat in a frying pan; add crab meat, seasonings and chopped pepper.
5. Cook for 20 minutes.
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