Boiled crabs:  Lift the backs of crabs a little (this lets them absorb the seasoning) & put in boiling seasoned water. Return to boil and time for 15 minutes. If crabs aren't seasoned enough, then you can remove the backs and "dead man fingers" and soak the crabs in well seasoned slush ice water.

Marinated crab claws: Spread (Zirlott’s Gulf Product’s brand) crab claws in shallow pan. Pour Italian dressing over claws and let marinate in refrigerator a couple of hours.

When I first started picking crabs at the age of 12, we didn’t pick cocktail fingers.  We pulled the fin out and just picked claw meat.

My favorite crab salad:Make a tossed green salad using iceberg and curly lettuce, tomatoes, olives, shredded cheddar cheese, croutons, bacon bits, jumbo lump crabmeat (Zirlott’s Gulf Products brand, of course) and ranch dressing. Serve with Ritz crackers and iced tea.

West-Indies Salad:

Use 1# jumbo lump crabmeat for every four to six people. Lightly mix 1# crabmeat with one med. size onion (chopped), spread in shallow pan, pour the following in order over the crabmeat & onions: 1/2 cup oil, 1/2 cup vinegar, 1/2 cup ice water. Cover & let marinate overnight.

Imperial Crab

Mix 1/2 cup mayonnaise, 2 tsp. pimiento, 2 tsp whole capers, 1 tsp worcesteshire sauce, 1 tsp salt, 6 drops hot sauce.  Pour over 2 # white crabmeat and toss gently.  Place in small baking dish; top with 1 tsp. mayonnaise, sprinkle with paprika and bake at 375* for 20 minutes.

Crab Patty’s:

Mix 1# Zirlott’s Gulf Products brand claw or white crabmeat with stale bread crumbs, or crushed crackers, 1 chopped onion, small chopped bell pepper, chopped celery & 1 egg, salt & pepper.  Mix well, form into patties, fry in a little oil til well browned.

Baked stuffed flounder:

 Use  above recipe  to stuff flounder, add a pat of butter on top, bake in 350* oven for about 45 min. Use small flounders (about the size of your hand) and garnish with fresh parsley to make a nice dish for company.  Serve with tartar sauce.        

My favorite crab dip:

 Soften 1 pkg. cream cheese and add 1/2 cup mayonnaise and 1 sm. onion (finely chopped), 1 tsp salt (I like to use a little horse radish, too). Mix well, then add 1# Zirlott’s Gulf Products white crabmeat. Cover and let chill for about 1 hour before serving with Clubhouse crackers.  (Substitute finely chopped shrimp for shrimp dip)

Bob Jones’ Baked Crabs                                          

1 1/2 # crabmeat                                                                           1 bellpepper(chopped)                                                                    1 large onion (chopped)                                                               3celerystalks(chopped)                                                                               1 6oz box Stove Top Stuffing mix (chicken)                                     1 8oz box Stove Top Stuffing mix (cornbread) mix                             Saute’ vegetables in butter til light brown.  In large bowl mix both boxes of stuffing mix, seasoning packets, and vegetables.  Add 3 beaten eggs, then crabmeat, and mix thoroughly.  Add 1 can Rotel Tomatoes (diced with hot chili peppers)  Mix well and put in crab shells.  Wrap and freeze til ready to use.  When ready to cook, place crabs in shallow pan, spray the tops with Pam and bake in 350* oven til light brown.

I had been looking for a good bisque recipe and couldn’t find what I wanted, so I experimented and came up with this one.

Crabmeat Bisque:                             

1 can seasoned chicken broth                                                       1/4 c. chopped onion                                                                   1/2 can evaporated milk                                                                 3 tbsp flour with 1/2 cup water                                                  1/2 # crabmeat (white or dark)                                                 Salt & pepper to taste

Sauté onion in 2 tbsp butter, add chicken broth, simmer 2 minutes, add flour dissolved in water, add salt & pepper and milk ,boil for 2 minutes, then add crabmeat, continue to cook over low heat for about 4 minutes while stirring. (Add a little cornstarch mixed with water to thicken if desired.) Crab eggs really makes it rich!