I have seen people boil em with Old Bay, eat em with butter but my favorite way to eat em is in sauce. Easy recipe:
Clean crabs - rip off backs - clean out poop. Add clean bodies and claws to the following:
In a pot heat garlic and olive oil & basil. When the garlic is sauteed but not burned add 1 or 2 cans of Red Pack Tomato Puree depending on the number and size of the crabs. Be careful NOT to burn the garlic it turns bitter. Add crabs, salt and pepper to taste - cook on med to low flame for 20 - 40 minutes (depending on the amount of crabs and sauce etc) stirring frequently to avoid burning and serve over linguine. Crab cakes make a nice first course. I like a nice glass or two of red wine with peaches with my meal.
Another fav of mine are Crab Fingers (served cold)
. I have only had them at the Ugly Mug in Cape May - anyone know of a place in Monmouth County that serves them up? - they are so good with that mustard and a cold beer.
I love Cape May. The Ugly Mug is great for lunch and the Macomber Hotel has a nice dinner and haunted walking tour of the Victorian Mansions.
Happy Crabbing
