Preparation / Directions:
Preheat oven to 475F. Have your seafood supplier remove the hard-shell from live crabs and clean in the normal manner. Leave all legs and claws in place. Split the body into two pieces and set aside. In a two gallon baking dish, heat butter over medium high heat. Add all remaining ingredients and sauté approximately two to three minutes. Add cleaned crabs and stir well to incorporate all seasonings. Once crabs are well seasoned with butter-garlic fifteen minutes. Serve crabs and a ladle of the garlic butter in a serving plate with hot French bread.
Source: John Folse "The Evolution of Cajun and Creole Cuisine"
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