Crab Stuffed Deep Fried Shells Recipes

CHEZ MARCELLE'S STUFFED SOFT-SHELL CRABS

Steps:

• Cook green onions, garlic, crab and shrimp in white wine about three minutes. Add pimentos, mushrooms, cayenne, white pepper and salt and bread crumbs and cook a minute or two longer. Stir in yolks.
• Chill stuffing for about 1 hour, until firm. Carefully stuff each side cavity of crabs with mixture.
• Season crabs with salt, white pepper and cayenne. Dredge in flour; dip in a mixture of buttermilk and eggs, then in cracker meal, breading each leg individually.
• Heat oil in deep pot to 375 degrees. Deep fry a few crabs at a time until golden brown on both sides.
• Serve crabs with Creolaise sauce. Garnish with lemon and fried parsley.

DEEP-FRIED SOFT-SHELL CRAB

Steps:

• Heat 2 inches oil in a deep pot to 375 degrees F (190 degrees C).
• Whisk flour, bread crumbs, cornstarch, seafood seasoning, paprika, garlic powder, salt, pepper, and chili powder together in a bowl until evenly combined. Mix milk and eggs together in a separate bowl.
• Dredge each whole crab in the flour mixture, dunk in the egg mixture, then back in the flour mixture to coat.
• Lower crabs carefully into the hot oil. Fry until they start to float, then fry for an additional minute, flipping halfway through. Transfer to a paper towel-lined tray to drain oil. Serve immediately.

CRAB-STUFFED DEEP-FRIED SHELLS

Steps:

• Cook the pasta shells according to the package directions. Drain well, rinse under cold running water and drain again.
• Invert the shells onto paper towels to cool while preparing the filling.
• In a large bowl, whisk one of the eggs until just slightly foamy. Add the crabmeat, cheese, scallions, tomatoes, basil, thyme, salt and pepper; mix well.
• Use a spoon to stuff the shells with the crab mixture, dividing it evenly among them.
• In a small bowl, beat the remaining egg with the water. Place the bread crumbs in a shallow dish. Dip each shell into the egg mixture shaking off any excess, then roll in the bread crumbs.
• In a large, heavy saucepan over medium-high heat, bring about 2 inches oil to 365 degrees.
• To help maintain the oil temperature, add the shells a few at a time without crowding. Cook about 2 minutes or until golden brown. Remove with a slotted spoon and drain well on paper towels. Repeat until all the shells are fried. Serve warm.

STUFFED CRAB CLAWS

Steps:

• In a large bowl, mix the chopped shrimp, bamboo shoots, salt, chicken bouillon powder, sugar, sesame oil, pepper, and cornstarch into a thick shrimp paste.
• Form the shrimp paste into 10 oval shaped balls. Open one end of the ball to stuff in the crab claw. Make sure the shrimp ball only covers the meat part of the claw and a small part of the shell so that the claw shell will stick out of the shrimp ball like a drumstick.
• Roll the stuffed shrimp ball in the bread crumbs.
• Deep fry in 350 degree oil for 5 minutes or until golden brown.

BERT'S STUFFED CRAB SHELLS

Steps:

• Mix all ingredients together, put in crab shells, making a mound. Sprinkle tops with butter bread crumbs. Bake until golden brown.
• NOTE: Real crab shells can be used, just make sure to clean well.

FRIED SOFT-SHELL CRAB

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.

DEEP-FRIED SOFT-SHELL CRABS IN PASTELLA BATTER

Steps:

• Mix the flour and eggs and whisk until entirely creamy, about 2 minutes. Add the salt, pepper and milk. Whisk 1 more minute.
• Add the crabs and cover. Chill 4 hours. To cook the crabs, heat the oil until it is very hot in a heavy pan over medium heat. Fry 2 crabs at once, until lightly browned, 3 minutes each side. Drain. Serve with parsley and lemons.