Park Casino's Blue Crabs

Park Casino's Blue Crabs
Servings 4-6


INGREDIENTS:

12 live blue crabs (or same amount of soft shell crabs, or 2 pounds large, shell-on shrimp, shell slit down back and deveined)
6 cloves garlic, pressed
juice from 1-1/2 lemons
1/2 teaspoon kosher salt
1/2 cup olive oil
1/4 cup white wine
2 tablespoons soy sauce
1/2 cup chopped parsley


PREPARATION:

Scrub the crabs in cold water wearing heavy gloves and using a stiff brush (you can freeze the crabs a short while to slow them down). Kill crabs, by cutting in half with a decisive cut made with a heavy blade, abdomen side up. Remove gills, pull off apron and rinse out the yellow "mustard" thoroughly in cold water.
In a large bowl, whisk together the garlic, lemon juice, salt and oil. Let crabs marinate room temperature 20 minutes, tossing occasionally in the marinade.
Heat a large sauté pan 14"-16" over high heat. When screaming hot, pour in the crabs and the marinade (you may want to do this in two batches – I crammed 'em all in). Stir, turning and moving the pieces around until they color bright red on both sides and are cooking through. When the marinade is almost fully reduced to just the oil, add the white wine and let reduce until almost evaporated. Add the soy and reduce to a juice glaze. Stir in the parsley. Pour the crabs out onto a platter and serve with plenty of napkins.