12    Maryland soft crabs; live
           -or frozen
           Seafood marinade; see part 2
  Recipe by: The Maryland Seafood Cookbook.
  Dress live crabs see (*) below; thaw crabs if frozen. Liberally baste
  bottom sides of crabs with marinade and carefully p-lace, bottom side down,
  on barbecue grill. Grill over slow fire, at least 12 inches from coals, for
  5 minutes. Liberally baste top of crabs with marinade, turn carefully and
  grill five minutes more. Makes six servings, two crabs each.
  (*) To Dress Soft Shell Crabs: Use only live crabs. With a sharp knife, cut
      off "apron" or flap that folds under the rear of the body. Turn the
      crab and cut off the face at a joint just back of the eyes. Lift each
      point at the sides with the fingers, remove the gills, and wash the
      crabs in cold water. Pat dry with paper towels.
  Formatted for you by:  Bill Webster
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