FRIED SOFT-SHELL CRAB
These crabs are fried to a light crisp, and you can eat the whole crab. It is my favorite food.
Provided by WESBRYANT
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Clean each crab. Lift one pointed side of top shell and remove the gills by pulling them out. Put top shell back down and repeat on other side. On the bottom side remove tail flap by twisting and pulling off. Using a pair of scissors, remove the face by cutting behind the eyes. Rinse the crabs thoroughly with cold water. Dry on paper towels.
- Heat oil in a deep fryer to 365 degrees F (180 degrees F). In a shallow dish, whisk together the egg and milk using a fork. In a separate bowl, stir salt and pepper into the flour. Lightly salt the crab, then dip in the flour, dip in the egg, then in the flour again.
- Carefully place crabs into the deep-fryer. Cook for 1 to 2 minutes, or until golden brown on one side. Carefully turn over, and cook until golden on the other side. Drain on paper towels. Serve as soon as they are cool enough to eat. You can eat the whole crab.
Nutrition Facts : Calories 357.9 calories, Carbohydrate 25.4 g, Cholesterol 65.2 mg, Fat 24.4 g, Fiber 0.8 g, Protein 9.1 g, SaturatedFat 3.7 g, Sodium 76 mg, Sugar 1.6 g
SAUTEED SOFT-SHELL CRABS WITH GARLIC AND BUTTER
Provided by Food Network
Categories appetizer
Time 32m
Yield 3 appetizer servings
Number Of Ingredients 18
Steps:
- Season crabs with salt and pepper and dredge in the flour, shaking off excess. Set aside.
- In a large skillet over medium high heat, add the oil and saute the crabs until soft, about 2 minutes on each side. Remove the crabs and set aside. Add the garlic and cook for 1 minute. Then add the capers and white wine. Cook until wine has reduced to about 1/2. Swirl in the butter and the chopped chives. Season with salt and pepper.
- Transfer crabs to a plate, spoon sauce over the crabs and garnish with Essence.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
BBQ'S SOFT SHELL CRABS
Steps:
- Place wok and ring over BBQ. Heat 1 1/2 inches vegetable oil in the wok over hot fire.
- In 1 shallow bowl, combine the flour and crab boil. In a second bowl, beat the eggs with 1 tablespoon water. In a third bowl, put the bread crumbs.
- Using paper towel, pat dry a crab. Dredge in flour, coat with egg mixture, then place in bread crumbs or back in flour. Coat well.
- Using tongs, lower the crab into hot oil. Brown both sides, about 1 to 2 minutes. While first crab cooks, prepare second crab. Repeat with remaining ingredients.
- When crab is done, place on grate or paper to drain.
CRISP SAUTEED SOFT-SHELL CRABS
These crisp sauteed soft-shell crabs go perfectly with Israeli Couscous Salad with Grilled Summer Vegetables, two recipes from chef Alfred Portale.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Clean crabs by cutting or pulling off the apron that folds under the rear of the crab. Using scissors, snip off the 'face' just behind the eyes. Clean out the gills located on either side of the crab and rinse under cold water. Pat dry and set aside.
- In a shallow dish, mix together whole egg, yolk, and flour to create a paste. Place 1/2 cup rice flakes in the bowl of a small food processor and process to a coarse powder. Transfer ground rice flakes to a shallow dish along with remaining rice flakes, cayenne, 1/4 teaspoon salt, and 1/4 teaspoon pepper; stir to combine. Lightly brush the top of each crab with the paste mixture and then coat with the rice flake mixture.
- Divide oil between two ovenproof 12-inch skillets and heat over high heat. Add 6 crabs, shell side down, to each skillet and cook until crisp, about 4 minutes. Turn crabs and transfer skillets to oven. Roast crabs until golden brown and cooked through, about 5 minutes. Serve immediately.
SOFT-SHELL CRABS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- Line a baking sheet with paper towels; set aside. Combine flour, salt, and pepper in a large shallow dish. Dredge crabs in seasoned flour, tapping off excess; set aside.
- Heat a large skillet over medium-high heat. Add butter and oil to skillet. When butter has melted, add crabs and cook until deep golden brown, about 4 minutes per side. Transfer crabs to a prepared baking sheet to drain. Sprinkle with salt. Serve immediately with lemon wedges.
CRISPY SOFT SHELL CRABS
Make and share this Crispy Soft Shell Crabs recipe from Food.com.
Provided by susie cooks
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Soak the crabs in milk for 30 minutes. Mix the flour, salt, pepper, ginger, paprika and garlic powder in a bag; dredge crabs in the mixture.
- Melt the butter in a large skillet over medium heat. Saute the crabs until golden-brown, 5 minutes per side.
- Spread buns with mayonnaise; top each with a crab. Dollop with coleslaw, if desired. Serve immediately.
Nutrition Facts : Calories 304.2, Fat 19.1, SaturatedFat 9.5, Cholesterol 59.2, Sodium 278.4, Carbohydrate 24.8, Fiber 0.8, Sugar 1.1, Protein 8.6
SAUTEED SOFT-SHELL CRABS
Provided by Moira Hodgson
Categories dinner, lunch, main course
Time 40m
Yield 2 servings
Number Of Ingredients 17
Steps:
- Heat the olive oil in a saute pan and add shallot and garlic. Cook gently for about two minutes, or until translucent. Add the tomatoes and stir until the juices are released.
- Turn up the heat and cook until the tomatoes are somewhat dry.
- Season with salt, pepper and cayenne.
- Remove from heat and whisk in the butter, a few cubes at a time. Adjust seasoning and stir in the parsley and basil. Add lemon if necessary. Keep the sauce warm (do not overheat or it may curdle).
- Prepare the leeks. Remove the green part and cut the leeks in julienne. Wash and dry them thoroughly. Heat the peanut oil in a deep fryer and fry the leeks until light golden brown and crisp. Drain on paper towels and salt lightly. Set aside.
- Prepare the crabs. Dip the crabs in milk, then in seasoned flour. Heat the peanut oil in a large skillet and saute the crabs, starting with the shell side down first, for two minutes. Turn over and saute for one-and-a-half to two minutes on the other side. Drain of paper towels.
- Serve the crabs on heated plates. If serving two crabs person, spread tomato butter on each plate and place the crabs in a V shape, with the legs facing each other. Mound the fried leeks in the middle of the V and garnish with parsley or basil leaves. If serving three crabs, arrange them in a triangle and mound the the leeks in the center. Garnish.
PAN-FRIED SOFT-SHELL CRABS
Boom! Pan-fried soft-shell crabs served with lemon-butter and an Asian-inspired ginger and scallion soy sauce.
Provided by ERIKIM21
Time 20m
Yield 3
Number Of Ingredients 13
Steps:
- Combine flour and seafood seasoning in a resealable zip-top bag. Seal and shake to mix. Combine egg and milk in a bowl. Dredge crabs in egg mixture, then add to seasoned flour and shake to coat. Shake off excess when removing from bag.
- Heat olive oil in a large saute pan or skillet over medium heat. Add crabs in a single layer and cook for 3 minutes; flip and cook until golden brown, about 3 minutes more. Remove to a serving dish.
- Mix mayonnaise, chives, pickle juice, mustard, seafood seasoning, lemon juice, salt, and pepper together for remoulade. Serve with crabs.
Nutrition Facts : Calories 516.2 calories, Carbohydrate 10.8 g, Cholesterol 100.4 mg, Fat 48 g, Fiber 0.3 g, Protein 10.8 g, SaturatedFat 7.2 g, Sodium 1224.1 mg, Sugar 1.4 g
MARYLAND FRIED SOFT-SHELL CRABS
Provided by Marian Burros
Categories dinner, appetizer
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Wash and clean crabs by cutting off the face just behind the eyes. Lift top of shell and remove the spongy fingers. If the crab is a female (identified by striped markings), remove the back or apron. Rinse and dry.
- Season flour with salt and pepper and mix in baking powder. Dredge crabs in mixture.
- Pour oil into skillet to depth of 1 inch. Heat to 375 degrees. Cook crabs on both sides until brown, 4 to 5 minutes. Drain and serve with lemon wedges and tartar sauce, if desired.
Nutrition Facts : @context http, Calories 430, UnsaturatedFat 16 grams, Carbohydrate 48 grams, Fat 19 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 312 milligrams, Sugar 0 grams, TransFat 0 grams
VIRGINIA FRIED SOFT SHELL CRABS
Make and share this Virginia Fried Soft Shell Crabs recipe from Food.com.
Provided by Crab Place
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Dress fresh crabs or thaw frozen crabs. Rinse in cold water; drain.
- Combine eggs, milk, and salt.
- Combine flour and crumbs.
- Dip crabs in egg mixture and roll in flour/crumb mixture. For heavier breading, let crabs sit several minutes and repeat dipping/rolling procedure. Additional spices, such as cayenne pepper and garlic, may also be added.
- Place crabs in a heavy frying pan which contains 1/8 to 1/4 inch of fat, hot but not smoking.
- Fry at moderate heat. When crabs are brown on one side, turn carefully and brown the other side. Cooking time is approximately 8 to 10 minutes.
- Drain on absorbent paper.
Nutrition Facts : Calories 137.8, Fat 2.8, SaturatedFat 0.9, Cholesterol 96.2, Sodium 953.2, Carbohydrate 15.1, Fiber 0.6, Sugar 0.3, Protein 12.1
CLASSIC SOFT-SHELL CRABS
Soft-shell crab season starts the night of the first full moon in May and lasts through September. A soft-shell crab is a blue crab fortuitously interrupted (for us, not the crab) in the middle of a growth spurt. A blue crab emerges from the muddy waters to shed its outer covering (exoskeleton). A soft-shell crab is a blue crab before its new shell hardens. Fishermen use baskets to catch crabs known as "peelers," crabs that are beginning to split at the ends and are about to molt. They bring them onshore and hold them in water tanks until they complete the molting process. Once the peelers are in the tanks, they are watched closely to catch them within one hour of shedding. Softshell crabs that are newly shed and not pulled from the tanks are in danger, since they are immobile and basically dinner to other crabs in the water tank. Another reason to harvest them soon after shedding: if the new shell gets too hard, the fishermen have lost their harvest.
Yield serves 4 to 6
Number Of Ingredients 9
Steps:
- Place the milk in a bowl and season with salt and pepper. Add the crabs and let soak for 5 minutes. Place the flour in a shallow dish and season with salt and pepper.
- Heat the oil and clarified butter in a large nonstick skillet over high heat. Lift the crabs out of the milk, one at a time, letting the excess drip off, and dredge in the seasoned flour.
- Add the crabs, without crowding, to the skillet and saute, in batches, until golden, 3 to 5 minutes per side. Transfer the crabs to a warm platter. Discard the oil from the skillet.
- To make the sauce, return the skillet to the heat, add the butter pieces, and cook until golden brown. Add the lemon juice and parsley and remove from the heat. Season the sauce with salt and pepper and drizzle over the crabs.
- Clarified butter has a higher smoke point than regular butter and can be used to cook at higher temperatures. (The smoke point is the temperature at which oil or fat starts to smoke and break down.) When clarified, butter loses about one fourth of its original volume. To clarify butter, cut unsalted butter into 1-inch pieces and melt over low heat in a heavy-bottomed saucepan. It will begin to sizzle as the water evaporates. When the butter stops sizzling, the water has evaporated. Remove the pan from the heat and let the butter stand for 2 to 3 minutes. Using a spoon, skim the froth off the top and discard. Slowly pour the molten butter into a measuring cup, leaving the milky solids in the bottom of the pan. Discard the milky solids. Pour the clarified butter into an airtight container and store in the refrigerator for up to 1 month.
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