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1
---To Prepare Crabs---.
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2
Fill a large dutch oven 2 gallons water; add 1 cup of Old Bay seasoning (if desired) and heat to a boil.
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3
Drop live crabs into the water, reduce heat and simmer until done (about 10 minutes).
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4
Drain, and remove crabs.
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5
To remove meat, grasp body of the crab; break off the large claws; remove meat from the claws.
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6
Pull off the top shell and reserve.
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7
Cut or break off the lower legs; scrape off the gills, and remove the organs located in the center of the body carefully.
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8
Remove the meat from the body.
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9
Scrub the shells with a brush and rinse before filling.
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10
---To Prepare Filling---.
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11
Preheat oven to 400 degrees F.
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12
Grease the largest 6 shells (or ramekins if using crab meat with no shells).
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13
Mix the breadcrumbs with the milk in a bowl.
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14
Add the butter, dry mustard, cayenne, egg, and onion and mix gently.
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15
Spoon the filling into the shells.
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16
Pour a layer of coarse salt onto a lipped baking sheet or jelly-roll pan.
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17
Nest the shells in the salt and bake in the preheated oven for 20-25 minutes or until golden brown.
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18
Serve at once with wedges of lemon.
