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
SOFT-SHELL CRABS WITH GARLIC VINAIGRETTE
Provided by Molly O'Neill
Categories easy, quick, appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- To make the vinaigrette, in a mixing bowl, whisk together the salt, pepper, mustard and vinegar. Whisking constantly, slowly drizzle in the corn oil and then the olive oil. Stir in the garlic and herbs. Set aside.
- Coat the crabs lightly with the flour. Season on both sides with salt and pepper. Heat the corn oil in large nonstick skillet over high heat until the oil smokes. Add the crabs top side down and sauté for 1 1/2 minutes. Turn the crabs over, lower the heat to medium and sauté until browned on the bottom and cooked through, about 3 1/2 minutes.
- Spoon a pool of the vinaigrette into the center of 4 plates. Pat the crabs dry and place in the vinaigrette. Serve immediately.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 26 grams, Carbohydrate 3 grams, Fat 31 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 163 milligrams, Sugar 0 grams, TransFat 0 grams
PAN-FRIED SOFT-SHELL CRABS
Ask your fishmonger to clean soft-shell crabs for you. Crabs should be cooked no more than six hours after they are cleaned.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- Whisk flour, salt, and pepper; place on a dinner plate. Dredge 2 soft-shell crabs in flour mixture, shaking off excess (make sure crabs are completely coated).
- Heat 2 tablespoons oil in a medium sauté pan over medium-high heat. The oil should be very hot but not smoking. Place flour-coated crabs, back side down, in sauté pan; reduce heat to medium if pan starts to smoke. Sauté crabs until golden and crisp, about 3 minutes (do not stand too close to pan; crabs tend to spatter during cooking). Turn crabs over, and cook 2 minutes more.
- Add 1 tablespoon butter and a large pinch of parsley to skillet. Squeeze the juice of half a lemon over crabs. Keep warm in a low oven. Repeat process until all the crabs are cooked.
SOFT-SHELL CRAB BASKET
Provided by Tyler Florence
Yield 1 to 2 servings
Number Of Ingredients 8
Steps:
- Start by cleaning the soft-shell crabs, removing the gills and the skirt flap. Refrigerate until ready to cook. On the stove, over medium heat slowly bring the vegetable oil to 325 degrees. Then lower the heat to hold the temperature. While the oil is heating prepare the buttermilk by mixing the grated lemon zest and season with salt and pepper. Combine Flour with Old Bay Seasoning. The correct way to batter using flour is a method known as dry-wet-dry, so start by coating the crabs with the flour seasoned with Old Bay then dredging them into the buttermilk and then back into the flour. Carefully using tongs drop the crabs into the oil and fry until crisp, when golden brown, remove from oil and drain on a paper towel. Serve the crabs in a basket with french-fries, coleslaw, grilled corn, tartar sauce, and lemon. Another delicious serving suggestion is a simple soft-shell sandwich. To make the sandwich place the fried crab in between 2 slices of lightly toasted white bread with lettuce, tomato, and mayonnaise;
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
SOFT-SHELLED CRAB SANDWICHES
Steps:
- Have the fishmonger clean crabs, each about 2 to 3 ounces, or clean them*. In a dish combine vegetable oil, garlic cloves, Old Bay seasoning (available at fish markets), and salt and pepper to taste. Add the crabs, patted dry, turn them to coat them with the mixture, and let them marinate, covered and chilled, for at least 2 hours.
- Have ready English muffins, split in half and flattened with a rolling pin. In a small saucepan combine unsalted butter, lemon juice and parsley leaves, shallot, and salt and pepper to taste, heat the mixture over moderately low heat, stirring, until the butter is just melted, and reserve it.
- Drain the soft-shelled crabs, put in a grill basket or arrange them over glowing coals for 3 to 5 minutes on each side, or until they turn red. Grill the English muffins, turning them once, until they are crisp and browned lightly, brush the split sides with the reserved herb butter, and sandwich 1 grilled crab between 2 muffin halves.
- To clean soft-shelled crabs:
- Rinse live soft-shelled crabs under running cold water. With scissors cut off the heads about 1/4 inch behind the eyes and cut off the white gills. Peel back the aprons, cut them off, and rinse the crabs again.
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.
SOFT-SHELL CRABS WITH HERBS
Provided by Moira Hodgson
Categories dinner, quick, main course
Time 8m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat broiler and pat the crabs dry with paper towels.
- Combine about three-fourths cup flour with salt, pepper and cayenne to taste. Set aside.
- Cream the butter with the parsley, chives, tarragon and paprika, with salt to taste.
- Dredge the crabs lightly with the flour, shaking off excess. Place them on a broiler pan lined with foil and dot with creamed-butter mixture. Broil about three inches from heat, basting with the butter. Turn once and cook on the other side. They should take five to eight minutes.
- Place the crabs on a heated platter, pour the pan juices over them and serve with the lemon.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 7 grams, Carbohydrate 1 gram, Fat 24 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 15 grams, Sodium 190 milligrams, Sugar 0 grams, TransFat 1 gram
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