Florida Frogmore Stew

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* No frogs were harmed in the making of this stew. *

1 ½ gallons water
juice of 1 lemon
salt to taste
3 tablespoons Old Bay Seasoning
2 pounds kielbasa, cut into ½ inch slices
10 to 12 ears of corn on the cob
4 pounds of shrimp in the shell
4 pounds stone crab (these are usually pre-cooked)
onions and  new or red potatoes

Cook onions and potatoes until softened. In a large stock pot over medium high heat, add the water, lemon, salt and Old Bay Seasoning. Bring it to a boil.

Add the sausage and gently boil, uncovered, for 5 minutes. Add corn on the cob broken into 3 inch pieces and continue cooking an additional five minutes. Add shrimp and stone crab and cook an additional three minutes longer. This is just enough time to cook the shrimp and heat up the pre-cooked stone crab. Remove from heat, drain immediately and serve.

 

Pan Fried Soft Shell Crabs

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4 soft-shell blue crabs
About 2 cups buttermilk, or just enough to cover the crabs
A few shakes of Tabasco
All-purpose flour seasoned with salt and black pepper
3 tablespoons unsalted butter

Place the soft-shell crabs in a shallow dish. In a bowl, combine the buttermilk and Tabasco. Pour the combination over the crabs and let sit for at least 5 minutes. Place the seasoned flour in another shallow dish. Remove the crabs from the buttermilk. Allow the excess buttermilk to drip off. Dredge the crabs in the seasoned flour.

Place a frying pan over medium heat and add the butter. When the butter has melted, slip in the crabs. Fry them for a few minutes until the undersides are lightly browned, then turn them over and fry the other side. Serve warm.