This version, using soft shell crabs ... Clean the crabs. Use kitchen shears (or a sharp knife) to cut off the face, slicing deep enough to trim off the eyes and mouth. Turn the crab belly ...

Brush crabs with Old Bay butter and season with salt and pepper. Place crabs on grill, shell-side down. Cover grill and cook, 2-3 minutes (depending on size of crabs). Baste crabs with Old Bay ...

not with a hard shell and pincers, but with a fuzzy body and delicate claws. Meet the Yeti Crab (Kiwa hirsuta), a fascinating ...

Put the crab shells, prawn heads and shells, star anise, chicken stock and brandy in a large saucepan and cook for 40–50 minutes. Strain, reserve the liquid and set aside. Fill a deep-fat fryer ...

When newly 'moulted' (crabs regularly shed their hard shells), the crabs are caught with soft-shells and deep-fried for eating whole. The Blue crab is popular along the Eastern seaboard of the ...