Fried Stuffed Hard Crabs
From the Publisher: Andy made sure I said that his came from the Eastern Shore of MD/Va. With that said, this was originally written by our friend and totally cool forum resource, AndyS.
Having a fishing site is a very cool thing. Some of us have run commercial web sites since Al Gore was kind enough to invent the Internet (he had time; the Earth was still cooling back then, and he weighed about 100lbs less). Having a site where all the content's about fishing is a completely different world, though. Instead of worrying about financial statements, site security, and the latest corporate hammer-blow from above, we only talk about fishing. The goal of the site -- to entertain and educate people interested in catching fish -- is well met with little if any stress.
Crabs? Crabs. This ancient image of the various creatures mariners felt were living beneath the decks of their ships shows that fishermen always had wild imaginations; be they made of iron or wood.
There are loads of features on the site, in case you're new and haven't spent time looking around. Among them, one of our personal favorites are the recipes we get. They're coming primarily from two places. First, our friend Captain Scott Moore -- renowned master snook and skinnywater guide -- who was a chef before becoming the man known to feed snook by hand. Secondly, they're about to start coming from one of our favorite books, written by a great author my the name of Jim Lee. The book -- Seafood Legends -- is a unique combination of stories about old Florida combined with recipes dating back to when Jim was a kid (and beyond into the late Civil War lol).
We have lots of such celebrities -- known names -- writing stuff for the site. It's what makes it interesting to people who are impressed by well-known names. Not that there's anything wrong with having guys like Jose Wejebe work with David Rieumont on an article that's likely to reach national press status. Or having Greg Poland call you from a day in the Bonefish Classic in Key West -- where you have to have won more tournaments than most of us have heard of to even be considered for an invite. All cool content.
But underneath the famous are the not-so-famous. The forum members, the non-fishing friends with comments, the technical people, the marketing team, the wives, the friends from fishing trips, and the strangers who have become friends in discussions about tying knots, or hooking live baits.
AndyS is one of those friends. To tell you the truth, we've never met AndyS. But from the early days of the site, he's been the first to help others, the first to provide cool images, the first to play with videos, and the first forum member to post more stuff then those of us that built it in the first place. There are more AndySs, but this recipe -- that came from him in today's forums -- shows the quality of the regular -- not so famous people that make this site the beautiful adventure it is for all of us.
Thanks, AndyS :)
Ingredients:12 steamed hard crabs
6 c. pancake mix
4 tsp. Old Bay
3-4 c. milk
Fat or oil for frying
1 lb. crabmeat
1 lg. egg
1/4 c. mayonnaise
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. Worcestershire sauce
1 tsp. dry mustard
1 c. bread crumbs
Preparation:
Remove all cartilage from crabmeat. In a bowl mix bread crumbs, egg, mayonnaise, salt, pepper, Worcestershire sauce and dry mustard. Add crabmeat and mix gently. Shape into 12 balls and put aside. Remove apron, top shell, fat and gills from crabs.
Firmly pack one ball of crabmeat mixture into top cavity. Put pancake mix and Old Bay in large bowl. Stir in milk until mixture is consistency of thick pancake batter. Dip crabs, one at a time, making sure to coat all sides well. Lift crab by large claw and let excess batter drain off. Fry in deep fat at 375 degrees until golden brown on all sides, about 3-4 minutes. Drain and serve immediately
