Southern Living JUNE 1998
Drain crabmeat, removing any bits of shell.
Stir together 1 egg, 1/4 cup breadcrumbs, celery, and next 8 ingredients. Fold in crabmeat. Set aside.
Whisk together remaining 2 eggs and 1/2 cup water. Set aside.
Stir together remaining 3 cups breadcrumbs, 1 tablespoon thyme, 1 tablespoon oregano, and next 3 ingredients. Set aside.
Remove spongy substance (gills) from under tapering points on both sides of back shells of crabs. Place crabs on their backs, and remove the small piece at lower part of shell that terminates in a point (the apron). Cut a pocket in back end of each crab. Wash crabs thoroughly; drain well.
Stuff about 2 tablespoons crabmeat mixture into crab cavities. Dredge crabs in flour. Dip in egg mixture; coat with crumb mixture.
Pour oil to a depth of 5 inches into a Dutch oven; heat to 350°. Fry crabs 2 minutes on each side or until golden; drain. Serve with Red Pepper-Garlic Sauce.
For crab cakes, shape crabmeat stuffing mixture into 8 patties. Pour oil to depth of 1/2 inch into a large heavy skillet. Fry cakes in hot oil over medium-high heat 1 to 2 minutes on each side.
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