4-6 soft shell crabs
1 tsp. lemon juice
1/4 c. pitted black olive halves
1/8 tsp. thyme
1 c. olive oil
1/4 c. wine vinegar
1/8 tsp. white pepper
1 tsp. liquid crab boil

Clean crabs (removing lungs and mouth). In a large saucepan, just cover the crabs with water to which the crab boil has been added and let it gently boil for about 6-8 minutes. Drain the crabs, pat dry and allow to cool down.

Mix together all of the other ingredients in a large bowl, add the crabs to marinate in the refrigerator for 2 to 4 hours. Serve with French bread. Serves 4-6.