Blue Swimmer, Sand Crabs
- 1 cup of salt per medium sized pot.
- Button atoes
- Fresh Mushrooms
- Salad Dressing
- Tartare Sauce
Boil the Blue Swimmer or Sand Crabs in saltwater, or sea water. If tap water is to be used, add a cup of common salt to every medium sized pot. Let them boil for 5 minutes, and then cool them quickly under a running tap of cold water to set the meat.
Remove the back shell as described in "Cooking Crabs", and clean the gut including the "feathers" from the top of the crab.
Serve with tomatoes, lettuce, celery and dressing in a salad. It could also be served as a "Crab" cocktail, with a bed of lettuce in a small bowl, then served with crab meat and tartare sauce on top. Ideal for entrees.
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