1Clean the crabs alive, just rip the backs off by holding the back end with your thumb and use your left hand to pull off from the pointed side (the right side). Then pull off the apron spoon underneath. Clean out the lungs and guts.
You can purchase them clean from your seafood store
2Using a large pot, pour 1/2 cup of olive oil, 2-3 sticks of butter and saute the garlic and red pepper.
Add crabs , sprinkle with salt, black pepper and granulated garlic
Saute for 10-12 minutes
Add 1/2 to a cup of white wine
3eat with a loaf of good bread or make a pound of linguine and your in heaven!
Gail Simmons gives us her list of pantry must-haves. Ingredients you should always have around to enhance and boost the flavor of all your meals. It's the little things that keep life interesting. Read more here.
Chefs Joanne Chang and Karen Akunowicz from Myers + Chang in Boston, show us how to use lemongrass. It's the central ingredient in their Green Monster, infusing the stir-fry with unique bright, citrusy, and floral-herbal fragrance. Read more.
Dread the tediousness of peeling garlic? In this CHOW Tip, Jenny Stewart shares a secret to getting the task done with minimal effort: Microwave your garlic for about 20 seconds before peeling it. This won't completely remove the husk, but it'll make the garlic cloves slide out with surprising ease.