Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Henson Estate in Dallas, Texas in 1982.

Ingredients Edit

Directions Edit

  1. Remove top shells, front plates and bottom flaps of crabs.
  2. Remove anything that is not white meat.
  3. Leave the large claws attached to the bodies.
  4. Place crabs in a large pot in four layers sprinkling each layer with salt, pepper, garlic slivers, ginger and one tablespoon olive oil.
  5. Pour in water and cover.
  6. Steam for 10 minutes.
  7. Serve crabs and broth with melted butter for dipping.
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