Given the task definition, example input & output, solve the new input case.
In this task, you will be presented with the directions of a recipe separated by "," and have to fill in the "___" which is a step that is missing from the recipe.
Example: Preheat oven to 325F and grease and flour a 10" tube pan.,Soak the nutmeg in the whiskey for ten minutes.,______,Cream butter and sugar together until fluffy.,Add eggs, one at a time until well incorporated.,Fold in remaining 1 1/4 cups flour, cream of tartar, baking soda, salt, soaked nutmeg and pecan/raisin mixture until well combined.,Spoon into prepared pan.,Bake for 1 hour and 15 minutes or until cake pulls away slightly from the edge of the pan.,Let stand in the pan for 30 minutes, then turn out onto cooling rack for complete cooling.,Store in an airtight container.
Output: Stir together pecans, raisins, and 1/4 cup flour; set aside.
This is a good example, as we see the missing step is generated correctly from the available directions.

New input case for you: Either preheat fryer, or a Dutch oven filled halfway with oil, to 250 degrees F. Clean crabs and cover with milk and buttermilk.,Place in refrigerator until chilled, about 10 minutes.,______,Remove crabs from milk and drain excess.,Dip into seasoned flour and shake off excess.,Carefully lower into preheated oil.,Fry for approximately 3 minutes until crispy and golden brown.,Remove from hot oil, drain, hold for final assembly.,Maryland Jumbo Lump Crab Imperial:,In a small saute pan, melt butter and whisk in flour to form a light roux.,Cook roux briefly and stir in milk and cream.,Keep stirring and bring to a boil.,Add sherry, lemon juice, hot sauce, Worcestershire sauce, seafood seasoning and salt and pepper, to taste.,Remove from heat, chill slightly, and fold in Maryland jumbo lump crabmeat, chives, parsley, and mayonnaise.,Reserve for final assembly.,Eastern Shore Sweet Corn Pudding:,Preheat oven to 300 degrees F. Cut kernels off of cob and scrape cob with the back of a knife to remove the "milk".,Chop the cob into pieces.,Heat butter in a saute pan and add shallots, garlic, corn, and cob.,Saute briefly for 1 minute.,Add seafood seasoning, sugar and salt and pepper, to taste and saute for an additional minute.,Add cream and simmer for 2 minutes.,Remove from heat and let mixture steep for a few minutes.,Discard cob pieces and puree corn/crab mixture.,Add 1/2 cup of heated mixture to the eggs and whisk continuously.,Then whisk egg mixture back into heated liquid, also known as tempering.,Strain and pour mix into 6 greased ramekins.,Bake in preheated oven in a water bath until pudding sets, about 25 minutes.,Remove from water and reserve warm for final assembly.,Chesapeake Oyster Stew:,Heat butter in a saucepan and add ham, corn kernels, shallot, garlic, and leek.,Stir and cook for 1 to 2 minutes.,Add vermouth and oyster liquor (or bottled clam juice).,Reduce by half and add cream.,Turn down heat and simmer until slightly thickened.,Add seasonings and taste.,Turn off heat and add oysters and herbs.,Reserve for final assembly.,Final Assembly:,Preheat oven to 400 degrees F.,Carefully lift the top shell off the soft shell crabs and stuff with Maryland Crab Imperial.,Bake in preheated oven for a few minutes while completing the dish.,Place warm Eastern Shore Sweet Corn Pudding in a shallow heated bowl.,Ladle Chesapeake Oyster Stew in bowl around the pudding with 3 Chesapeake oysters per serving.,Carefully place Maryland Soft Shell Crab on the pudding.,Garnish with chives and corn shoots from your local Maryland farmers market, if using!
Output:
Mix together flours and seasonings.