This is the cray-fish dish we’ll make for the new baby blue crays

Crayfish Molt is the name of the dish served at the Blue Crab Shack in the town of Maryland, Maryland.

Cray-fishing is a popular pastime in the United States.

Blue crabs are large blue crustaceans found throughout the United Kingdom and in many parts of the world.

They are harvested by hand in shallow, shallow waters off the coast of Florida and in the Gulf of Mexico.

Crickets are the primary source of meat for crabs, and the dish is one of the dishes favored by many.

According to local lore, the dish originated in California and is now popular in Maryland.

The dish is usually made with a mixture of red and blue crickets, or blue crumpled crickets.

Crumbly crickets are served in the dish with white wine.

For this recipe, I used a mix of crickets and croutons.

Crack crickets can be purchased at a seafood supply store.

I usually buy them in the form of small jars with a plastic lid, or in the shell form, in the same manner as my crickets do in the kitchen.

Mince the crickets into 1 1/2- to 2-inch cubes.

In a large pot, bring the water to a boil.

Add the crumbles and cook, stirring, for 10 minutes.

Drain and discard the crumbs.

In a small bowl, combine the crouton, crickets (the ones with a white shell) and 1 cup of water.

In the bowl, mix the mixture and add the crumplings, stirring well.

Set aside.

Preheat the oven to 400 degrees F. Mix the crumb mixture with 1 teaspoon of olive oil.

Heat the crumm mixture on medium heat until it’s melted.

Add 2 cups of the crumbled croution mixture and 1 teaspoon more of the olive oil mixture.

Bring the mixture to a simmer and cook for 30 minutes.

Remove the crust from the heat and drain on a paper towel.

Place the crust mixture in a large bowl, along with the crumble mixture, and mix well.

Cover the bowl with a towel to absorb any remaining excess liquid.

Add 1 cup flour and 1/4 cup water to the bowl.

Add remaining flour and water, mixing well.

Using your hands, knead the dough until it forms a ball.

Using a pastry cutter, cut the dough into small pieces.

Place them on a parchment-lined baking sheet.

Bake for 20 minutes at 400 degrees, or until the crinkle is firm.

Place the crust on a cooling rack and cool completely.

I baked the crust in a pie plate.

You can either freeze it, or store it in a ziplock bag in the freezer for up to 6 months. Enjoy!

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