More Summer Fun in SURREY . . . and CRAB DINNER !!!

Finding little crabs

and big crabs 

CRAB for 4 with LEMON and BUTTER

From FISH WITHOUT A DOUBT: The Cook’s Essential Companion by Rick Moonen and Roy Finamore

You will need a very large pot.  I use an inexpensive large navy enameled canner.

2 crabs

16 cups water

1 ½ lemons

¾ cup coarse salt

1/8 cup coriander seeds

1 ½ tablespoons brown mustard seeds

½ tbsp. dill seeds

1 tsp crushed red pepper flakes

12 allspice berries  

Put water in a very large pot.  Cut lemons in half, squeeze the juice into the water, and add the rinds.  Add the rest of the ingredients EXCEPT THE CRABS.  Bring to a boil. 

Add the crabs, cover, and bring back to a boil.  Turn off the heat and let sit for 15 minutes.

Remove the crabs.  Turn the crab over.  Pry up the apron (tail flap).  Discard.  Next, lift off the top shell.  Discard the spongy gills on the sides and the sand bag from the middle.  Rinse under hot running water.

Divide each crab in half.  Serve with melted butter and quartered lemons.  Oh, YUM!

P.S.  Cheese and Jalapeno biscuits . . . a perfect match.