Every summer, our office gets phone calls and email requests on how to prepare an Old Dominion Crab Stack. This is our answer with a local flair.
Soft-shells are considered to the delicacy of the crab world. The soft-shell is simply the blue crab in it molted stage which mean that (once cleaned) you can eat the entire crab.
Old Dominion Crab Stack (serves 4)
8 soft-shell crabs, cleaned
3 tablespoons butter
4 English muffins, split, toasted and buttered
8 slices ripe tomato
1 1/5 to 1¾ cups hollandaise sauce
8 slices cooked ham
Prick legs and claws of each crab with the tines of a fork to prevent popping. Sauté in butter about 4 minutes on each side over moderate heat. Place toasted English muffin halves on plate. Top each with ham, then tomato and cooked crab. Spoon 3 tablespoons hollandaise sauce over each. Serve immediately.
Blender Hollandaise: Place in blender: 4 egg yolks, 3 tablespoons lemon juice, ¼ teaspoon salt, ¼ teaspoon white pepper and 1/8 teaspoon cayenne. At medium speed, very slowly add 1 cup butter which has been melted to bubbling but not browned. Blend an additional 10-12 seconds until sauce is thickened and smooth.
Total calorie; 902
Percentage of calorie: Protein-19%, Carbohydrate-23%
Fat-57%, Saturated Fat-23%