Yield: 2 servings
|2 tablespoons||Apple cider|
|2 cloves||Garlic, finely chopped|
|4 eaches||Red crabs, live, fresh|
|2 teaspoons||Black pepper, fresh ground|
|2 teaspoons||Lemon juice|
Heat a large pot of water to boiling and add the salt and cider.
Plunge the crabs into the boiling water and replace the lid. Boil the crabs for 10 to 15 minutes, depending on the size. Take them out and allow to cool. Dismember, crack and remove meat. Cut away the soft "apron" on the underside of the shell. Discard the sac at the head and the ruffle around the edge. Scrape out the rest of the meat with a sharp knife. To make the dip, melt the butter in a small pan, add the garlic and fry for 3 minutes, but do not brown. Turn off the heat, stir in the black pepper and lemon juice. Serve the crab meat in bowls, with brown bread and the dip on the side.
Source: Irish Country Cooking - Malachi McCormick (c)1988 Submitted By GRANT AMES On 03-09-95