Posted 05 August 2010 - 08:30 PM
Posted 06 August 2010 - 12:03 AM
You can also add finly diced shalots for texture.
For seasoning just a bit of S&P and choped chives\garlic chives.
Deep fry or pan fry with an olive oil-butter mixture just lightly so the mixture is still a bit moist.
I dont make it often because crabs (usually you can find small blue ones at the markets) are very expenssive at 15$\lb.
Posted 06 August 2010 - 06:44 AM
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