Published April 2012
From Tastes, Tails, and Tales with the High Priestess of the Bayou by Janice Boo Macomber
Wash and clean crabs, leaving shell, claws, and feelers on. Season with Trifecta. Lightly pass in flour. In a skillet, use enough butter to cover bottom, about 1/4 stick. On mendium to high heat, brown crabs, turning at least twice. When browned, add lemon juice, the Amen, turn off fire, and cover for at least 15 minutes. Serve with angel hair pasta.
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
3 teaspoons Worcestershire sauce
1/2 cup green onion tops, chopped
1/2 cup Italian parsley, chopped