Your best bet is to purchase live crabs
whenever possible. Crabs should be alert and brandish their pinchers when poked.
Crabs should have a fresh, salt water aroma, avoid those that smell sour or
extremely fishy. Thawed, cooked crabs should also be odor-free and thawed only
on the day of sale.
Crab or crabmeat is available year-round in some form, including live. raw,
frozen, cooked and canned.
Raw crabmeat should also be kept refrigerated and used within 24 hours.
Thawed, cooked crab should be used within the same day of purchase.
Vacumn-packed crab can be stored in the refrigerator up to a month and used
within four day of opening. Canned crab is good for six months.
1 T. butter
1/2 C. chopped celery
1/2 C. chopped onion
1 lb. fresh crab meat
1 egg beaten
3 T. Mayonnaise
1 t. chopped parsley
1 t. chopped dill
2 T. oil
In a small skillet, melt the butter. Add the onion, celery and saute until onion
is transparent. Set aside. In a mixing bowl, add crab, 1/4 C. breadcrumbs,
onion, celery, egg, mayo, parsley and dill.
Dampen hands. Mold crab into 1 1/2 inch patties and dip into remaining
breadcrumbs. Fry in the oil 4-6 minutes or until golden brown.