Soft-Shell Crabs Stuffed With Crabmeat

Two regional delicacies come together.

By Jimmy Sneed

Makes six portions.

 

12 live medium-size soft-shell crabs

1 1/2 pound fresh crabmeat

3 tablespoons good quality whole-grain mustard

1 egg plus 1 additional yolk

1/2 cup mayonnaise

Clarified butter, as needed

Fresh lemon thyme or tarragon, as needed

Flour, as needed

Cast-iron pan

 

Clean the crabs. Make the crab stuffing mixture by stirring together the mayonnaise, mustard, and egg. Gently fold in the crabmeat.

Heat the pan medium hot and add half an inch of clarified butter. Cover the soft-shells in flour then pat off as much as possible. Lay them top down in the pan. (Be very careful--they pop!) Cook for one to two minutes and turn over. Cook for one minute more. Lift the flaps and fill with crab stuffing. Finish them in the oven for one minute. Lay them on a warm plate. Strain the butter, add some herbs, and spoon a bit over each crab.