Rinse out the back shells then set them aside to air dry. Remove all the meat, tomalley and roe from the crab legs and bodies and add it to the bowl. Heat 5ml (1tsp) of cooking oil in a small pan ...

Discard any small pieces of shell that you may feel in the crab ... Shrimp Pasta with Tomatoes, Feta, and Olives If you try this Crab Stuffed Shrimp recipe, I would love to hear from you!

If you can’t find soft shell crabs (frozen ones are fine!), then you can go back to the original recipe and use a large fresh crab (preferably mud crab). But if you want an easier-to-eat dish ...

Cook until fragrant, about 2 minutes. (Don’t let the garlic brown.) Brush crabs with Old Bay butter and season with salt and pepper. Place crabs on grill, shell-side down. Cover grill and cook ...

In a mixing bowl, combine the lump crab meat, ricotta cheese ... Add the thawed peas to the sauce and cook for 2-3 minutes until they are heated through. 2. Carefully place the stuffed pasta into the ...

Cannelloni, ravioli and tortellini are just a few of our favorite stuffed pastas—we love to stuff oversized pasta shells with ricotta and radicchio, homemade ravioli with cauliflower and crab ...

Classic shrimp po'boys are a New Orleans favorite and are easy to whip up—crispy fried shrimp are stuffed into a ... Chef Bruce Sherman's recipe for soft-shell crab sandwiches, which he makes ...