Using the Sand Flea E Z Scoop

Ingredients:

• 1 to 2 pounds of live mole crabs
• 2 cups of water
• 2 to 3 red onions, chopped
• 1 tablespoon vegetable oil
• 1 tablespoon butter
• ½ teaspoon cilantro, minced
• 2 to 4 more cups of water
• 1 cup noodles, rice, or potatoes, not cooked
• flour or toasted wheat flour

Directions:

1. Steam the crabs in a covered pan with 2 cups of water until they are tender, about 20 minutes. 
2. Remove from the stove and, with the crabs still in the broth, mash thoroughly with a potato masher. 
3. Strain through cheesecloth, retaining the broth and discarding the crabs. 
4. Next, fry the onions to a golden color in the oil and butter, and mix with the broth in a saucepan. 
5. Add the cilantro and two cups of water. Heat the broth and add either the noodles, rice, or potatoes to “stretch” the broth.
6. Remember to add sufficient water to cook the quantity of ingredient you add. The broth and chowder may also be thickened by adding plain flour or toasted wheat flour.

Contributed to Mrs. Judie Spitsbergen, Morehead City, NC

Ingredients

• 15 - 20 small sand fleas
• 1 cup corn flour
• Salt and pepper
• Egg wash

Sauce

• 1 tablespoon mayo
• 1/2 tablespoon Dijon mustard
• 2 teaspoon sour cream
• Splash of hot sauce

Directions:

1. Get fresh sand fleas and prepare by removing their tails and breaking off sides.
2. Wash several times in cold water to clean thoroughly.
3. Make a brine of cold water, salt and sugar and soak them in a cooler for a couple of hours and then wash again.
4. Place each in an egg wash, dredge in corn flour and fry until golden brown.
5. Mix the sauce ingredients together and serve.