Fried Hard Crabs in Gravy

Michele Osborne

By
@Michelecooksalot

This is one of my grandmother (Dorothy Mohr Anderson) unique recipes. I don't know of anyone else that made these. We caught the blue crabs off our pier and gran would make these for dinner. Note: If you hold the crab by the backfin it can't pinch you. Crabs must be alive.


Featured Pinch Tips Video

Rating:
★★★★★ 1 vote
Comments:
Serves:
6
Prep:
30 Min
Cook:
45 Min
Method:
Pan Fry

Ingredients

1 dozen
live blue crabs
1 1/2 c
flour
1 tsp
old bay seasoning
3 c
water (divided)
1/2 tsp
salt
2 Tbsp
crisco

Step-By-Step

1Remove Shell, lungs and claws from live crabs. Save fat to season gravy

2Dredge crab in flour and fry 10 minutes, cavity side down turn and fry 10 minutes more. Set pan aside

3Place crabs in a large pot, cavity side up.

4add 1 cup water and steam 10 minutes

5GRAVY RECIPE below

6Brown flour that the crabs were fried in

7Add crab fat and 2 cups water

8Season with old Bay.

9Place crabs on a platter cavity side up and cover with gravy.

About this Recipe

Course/Dish: Other Main Dishes, Seafood
Main Ingredient: Seafood
Regional Style: American