Clean, wash, and pat dry. On medium heat, melt butter or margerine. Saute’ whole crab for approximately 5 to 8 minutes on each side.

Serve hot with tarter sauce on toasted bread.

Ingredients:

1 cup olive oil
1/4 cup chopped fresh parsley
1 lemon, juiced
2 tablespoons hot pepper sauce
3 cloves garlic, minced
1 tablespoon tomato paste
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
2 pounds extra large or super jumbo All American Wild Shrimp ™, peeled and deveined with tails attached
skewers

Directions:

1. In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.
2. Preheat grill for medium-low heat. Thread shrimp onto skewers,. Discard marinade.
3. Lightly oil grill grate. Cook shrimp for 5 minutes per side

The original recipe from Richard Gay

Ingredients:

5 lbs Medium or Extra-Large All American Wild Shrimp™
3 lbs new potatoes
3 lbs smoked sausage
10 ears corn
1 large onion, sliced
1/2 cup Old Bay type seasoning

Directions:

1. Fill a large stock pot half full of water and add Old Bay seasoning, onion, and sliced smoked sausage; bring to a boil.
2. Add corn and potatoes; return to a boil until done, approximately 15 minutes.
3. Add shrimp, stirring until shrimp are pink, about 4 minutes.
4. Strain and serve with melted butter or cocktail sauce

Ingredients:

1/3 cup butter
1 clove garlic
1 cup fresh bread crumbs
1 lb Extra-Large All American Wild Shrimp™
1 teaspoon oregano
1 lemon

Directions:

1. Grease the bottom of a baking dish with olive oil, saute butter with the garlic; set aside.
2. After shrimp have been peeled, rinse and drain well.
3. Sprinkle bottom of the baking dish with half the bread crumbs and oregano.
4. Place shrimp on crumbs in single layer; pour juice of lemon over shrimp.
5. Remove garlic from butter and pour over shrimp.
6. Put remaining crumbs on shrimp and add a little more oregano.
7. Bake at 325 degrees for 30″ or until shrimp is done and bread crumbs browned.

Ingredients:

1/2 c bacon drippings
1/2 c All-purpose flour
Salt to taste
1 med Onion; chopped
2 Stalks celery; chopped
1 Green pepper; chopped
1 c Cooked tomatoes
1 lb smoked sausage -sliced
3 pt Water
1- 1/2 lb peeled medium shrimp
2-3 cups cooked rice

Directions:

1. Heat bacon drippings in large saucepan.
2. Add 1/2 cup flour, or enough to blend with drippings.
3. Add salt. Stir until brown being careful not to burn.
4. Add onion, celery, and pepper, and stir until softened. Add tomatoes and cook for a minute or two, stirring constantly.
5. Add sausage and the water. Cook all together until well done; then add shrimp. Cook shrimp only a short time (about 5 minutes), or it will break into pieces.
6. Serve over hot rice. Yield: 4 servings.