WebWash crabs; drop head first into rapidly boiling salted water and cook for 20 minutes. Drain water and open crabs; clean and reserve yellow fat. Pour lemon juice over crab meat. …
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Melt butter in skillet; stir in garlic and green onions. Cook, stirring often, 2 minutes. Stir in lemon juice, Worcestershire, and crab claws; cook 2 to 3 minutes or until hot. Stir in parsley and bacon. Serve immediately with French bread.
Melt butter in skillet; stir in garlic and green onions. Cook, stirring often, 2 minutes. Stir in lemon juice, Worcestershire, and crab claws; cook 2 to 3 minutes or until hot. Stir in parsley and bacon.
Melt butter in a large skillet over medium-low heat. Add garlic and green onion to skillet and cook for about 3 minutes. Do not let garlic brown. Stir frequently. Add crabmeat to skillet and toss with garlic and green onion. Cook while stirring gently until thoroughly heated. Sprinkle crabmeat mixture with chopped chives and parsley.
Melt the butter in a skillet over medium heat. Add the garlic and sauté until fragrant. Add the crab fingers and sprinkle with Creole seasoning and salt.