Crabs (Soft Shell)

The crabs can be boiled and the meat picked up to 1 day ahead. Store the picked meat in an airtight container in the refrigerator, keeping it as dry as possible. Bring to room temperature before proceeding with the sauce preparation.

Store leftover crab in the sauce in an airtight container in the refrigerator for up to 2 days. Reheat very gently in a small saucepan over low heat, adding a tablespoon of water if needed to loosen the sauce. Do not overheat or the crab will become rubbery.