Division of Marketing and Development
Susan Nardizzi, Director
Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner
Florida Seafood Recipe
Bedeviled Blues Blue Crab (Photo below)
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Seafood-4082
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Ingredients |
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8 |
medium soft-shell crabs |
2 tablespoons |
milk |
1/4 cup |
onion, chopped |
1 |
egg, beaten |
1/4 cup |
fresh celery, chopped |
1 tablespoon |
fresh parsley, chopped |
2 tablespoons |
green bell pepper, chopped |
1/2 teaspoon |
dry mustard |
1 |
garlic clove, minced |
1/2 teaspoon |
Worcestershire sauce |
1/4 cup |
butter, melted |
1/4 teaspoon |
salt |
1 cup |
buttery cracker crumbs |
1/8 teaspoon |
cayenne pepper |
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Preparation |
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Rinse crabs under cold running water. Pat dry with paper towels. Cook onion, celery, green pepper and garlic in margarine until tender. In a medium bowl, combine mixture with the next 8 ingredients. Place soft crabs in a shallow, lightly oiled baking dish. Remove top shell from crabs and fill each cavity with 1 tablespoon stuffing mixture. Replace top shell. Brush crabs with remaining melted margarine. Bake at 400 degrees F for 15 minutes or until shells turn red and crabs brown slightly.
Yield
4 servings
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Look for "Fresh from Florida" ingredients at your grocery store.
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