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Gourmet Baked Crab

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“Although I like this best using malt vinegar, tarragon vinegar also gives a delicious result. Prep time includes time to steam the crabs. This is a modified Welsh recipe.”
READY IN:
50mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Lay the crabs on their backs and twist off the claws and legs and set aside.
  2. Pull the body and shell apart and discard any green matter and the so-called'dead man's fingers' (the greyish gills).
  3. Scoop out all the meat from the shells and put in a mixing bowl.
  4. Crack the claws with a hammer to obtain all the white meat and add to the dark meat.
  5. Mix the breadcrumbs with the lemon juice, vinegar, salt and cayenne.
  6. Add half of this mixture to the crabmeat and mix well.
  7. Clean the crab shells and pile the crab mixture into the shells.
  8. Top with the remaining breadcrumb mixture and grated cheese and bake at 425°F for 10-15 minutes until the cheese is brown.

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