This is not so much a recipe but a plug for this easy to become addicted to preparation of crab. I live in the Midwest, entirely landlocked and with the exception of catfish and walleye, with few native fish to be found on the dinner table. Luckily there are entrepreneurs who drive a truck laden with seafood from the Gulf up to my town once every three weeks or so throughout the spring, summer, and fall, and bring us shrimp, crab, whole snapper and the occasional oyster or crayfish when the season is right.
So now that the weather has warmed enough for the Texans to venture northward, I am once again reminded that these delicious morsels should not be passed up. They come as you see them. You can drizzle garlic butter over them or even bread them and fry them, but my favorite way is just the way they come. I often just eat them right from the container, not even bothering to arrange them in a bowl. Don't pass them up if you see them!
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