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ConsumersThe TradeNewsFestivalsDive-Inspotlight: Chesapeake Rayspotlight: Deep Sea Red Crab

Soft-Shell Crab Imperial*

¼ cup Butter
2 tablespoons Flour
1 cup Milk
2 teaspoons Prepared mustard
½ teaspoon Salt
1/8 - ¼ teaspoon Red pepper
1 pound Backfin crabmeat
12 Soft-shell crabs, cleaned
3 tablespoons Butter, melted
1 cup Fresh buttered breadcrumbs

Melt butter in saucepan. Add flour and blend over low heat, stirring constantly, for 3 to 5 minutes. Slowly stir in milk. Cook and stir until thickened. Blend in mustard, salt and red pepper. Gently fold in crabmeat. Prick legs and claws of each soft-shell crab with the tines of a fork to prevent popping. Place crabs, bottom side up, on a broiling rack 3 inches from the heat. Brush with melted butter. Broil 4 to 5 minutes. Turn over, brush again with butter. Broil 4 to 5 minutes. To assemble: Place about 3 tablespoons of the crab mixture on top of each broiled crab. Sprinkle with buttered crumbs. At serving time, bake in a preheated 350 degree oven for 15 minutes. Serves 6.

Calories: 309, Calories from protein: 47, Calories from carbohydrates: 4, Calories from fat: 48, Calories from saturated fat: 24.