Fried Hard Crabs In Gravy Recipes

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.

CRAB GRAVY

Steps:

• Combine butter and oil in an 8- to 10-ounce stockpot over medium heat. Add celery, leeks and onions and cook, making sure they do not brown, 5 to 7 minutes. Add garlic, red pepper, oregano, bay leaves, parsley and thyme. Cook just to bring everything together, about 3 minutes.
• Add crabs and cook over medium to low heat, covered, stirring often, 8 to 10 minutes. Add white wine and cook until wine is cooked out, about 5 minutes. Add tomatoes and 3 to 4 cups water and simmer for 1 1/2 to 2 hours. Add salt, pepper and seafood seasoning to taste.
• Boil linguine and pour sauce over top.

MARYLAND FRIED SOFT-SHELL CRABS

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.

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.

PAN-FRIED SOFT-SHELL CRABS

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.