ADVOCATE-TESTED RECIPE

Sautéed Softshell Crabs

Makes 8 servings. Recipe is by Teresa B. Day.

8 large softshell crabs, cleaned

2 cups buttermilk

½ cup butter

¼ cup coconut oil

1 cup flour

1 cup cornmeal

1 tablespoon seafood seasoning blend

1 teaspoon black pepper

2 teaspoons salt (if not in seasoning blend)

1 teaspoon garlic powder

1 teaspoon fresh thyme, minced

1. Soak the cleaned crabs in buttermilk for one hour.

2. Heat butter and oil in a Dutch oven or heavy skillet over medium heat.

3. Whisk together the flour, cornmeal and seasonings.

4. Dredge the crabs in to the flour mixture.

5. Place one or two crabs in the simmering oil, upside down. Cover with a splatter screen.

6. Cook 2 to 4 minutes depending on the size of the crab, or until it turns red.

7. Line a platter with paper towels. Drain the crabs on the platter after cooking.

8. Serve warm over fresh greens, étouffée, pasta or anything you like.

ADVOCATE-TESTED RECIPE

Crab Mornay Dip

Makes 8 servings. Recipe is by Teresa B. Day.

1 stick butter

1 bunch green onions

1 clove garlic, minced

2 tablespoons flour

1 pint heavy cream

1 tablespoon vermouth

1 tablespoon lemon juice

1 cup grated Parmesan cheese

1 teaspoon salt

1 teaspoon black pepper

¼ teaspoon nutmeg

1 pound lump crabmeat

1. Melt butter in a heavy skillet or Dutch oven.

2. Sauté onions and garlic until tender.

3. Stir in flour until combined.

4. Stir in cream, vermouth and lemon juice. Add cheese and stir until melted.

5. Season with salt, pepper and nutmeg.

6. Gently fold in crab.

7. Serve warm with crostini or crackers.