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1
To prepare crab for stuffing: Parboil crabs in either salted water or crab boil just long enough to kill.
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2
Remove the shell by placing your right thumb on top of crab;s right swimmer (flat back leg) and the left thumb under the right tip of the crab's shell.
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3
Press up with your left thumb and down with your right thumb to remove the shell.
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4
Discard the lungs and stomach.
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5
Break body in half.
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6
Pull out each swimmer and claw separately and pry out any remaining meat with a knife.
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7
Wash and scrub shells thoroughly and reserve.
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8
Ice the crab meat until you use it.
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9
Red Hot Deviled Crab: Drain crab meat if canned or frozen.
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10
In heavy skillet over low flame, saute vegetables in butter, cover, and simmer 15 to 20 minutes, until tender.
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11
Stir in crackers until they become moist and absorb the butter thoroughly.
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12
Add crab meat and mix well.
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13
Season with Worcestershire sauce, hot sauce, salt and pepper to taste; but be careful not to use so much black pepper that it overpowers the taste of the crab meat.
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14
Add crab liquor or small amount of water to make mixture moist.
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15
Spoon ito crab shells, a casserole dish or ramekins.
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16
Bake in preheated oven at 325 F degrees for 20 to 25 minutes or until bubbly.
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17
Garnish with lemon slices and parsley.
