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Sautéed Soft Shell Crabs


      4 Soft Shell Crabs*
      1 bulb garlic (separated into cloves & crushed)
      1/2 cup flour- seasoned with salt, pepper, dried oregano & dried parsley
      Oil for sautéing


    To clean crabs: Warning - this is sorta goulish!
    With a sharp scissors or knife, snip off the "face" of the crab, from behind the  eyes. (yuck!). This will kill the crab instantly. (or so they say - I just don't try to  think about it...) Flip the crab over and you will see a triangular "tail" piece  folded up against the body of the crab. Unfold it and snip it off, too. Turn the crab  right side up and unfold each of the sides. You will see 4 or 5 fat stringy things. Remove  these either with your scissors or your hands. There will be yellowish stuff coming out of  the crab, try to squeeze out as much as possible as this is very bitter and fishy tasting.  (if you don't get it all, it will start to seep out while you are cooking them so you can  get the rest then). Now for the really nasty part.... the crabs may still twitch after you  have finished preparing them (AHHHHHH!!!!!!!) It's kinda gross, but like I said, try to  ignore it. "That's easy for you to say" says the twitching crab ;-) OK Onto the  preparation:

    Dredge the crabs in the seasoned flour. Heat some of the oil in your  frypan and sauté the garlic. Place your crabs in the pan and start to sauté. You will  need to add a bit more oil at this point as the flour on the crab will suck it all up.  Sauté for about 10-15 minutes, turning them often. By the time they are done you should  have very little or no oil left in the pan and the crabs should be covered with garlic and  flour scrapings.

    *Soft shell crabs are actually blue crabs that have shed their shells and  are preparing to grow new ones.

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