GRILLED OR SAUTEED SOFT SHELL CRAB BLT
Steps:
- If grilling, brush the crabs lightly with blended olive oil, and season with salt and pepper. If sauteing, season the crabs with salt and pepper, and dredge lightly in flour. Cook the crabs for about 3 minutes per side over medium heat. Set aside and keep warm. Place the toasted brioche in the center of a plate and cover it generously with Basil Mayonnaise. Layer the arugula leaves, tomato slices, and warm pancetta, in that order, on top of the brioche. Top with the warm crabs and squeeze more Basil Mayonnaise over the plate and the crabs. Garnish with rosemary, and serve with shoestring potatoes or chips.
- Place the egg yolks, water, and basil in the bowl of a food processor. Turn on the processor and slowly add the oil through the feeding tube. Add salt and pepper, to taste. If the mayonnaise is too thick, add a little water. Transfer Basil Mayonnaise to a squeeze bottle and refrigerate.
CRISPY SOFT-SHELL CRAB SANDWICHES RECIPE
Our homemade rémoulade sauce takes this classic seafood sandwich to the next level. If you're new to cooking soft-shells, many seafood counters sell pre-cleaned crabs that are ready to cook. (Be sure to use them the same day you buy them.) Or follow the directions below and prep them at home with a pair of kitchen shears.
Provided by Southern Living Test Kitchen
Categories Crab
Time 1h
Yield Serves 6
Number Of Ingredients 16
Steps:
- Stir together first 7 ingredients, 1 teaspoon of the salt, and 1⁄2 teaspoon of the pepper in a bowl; set aside.
- Using a sharp pair of kitchen shears, snip off mouth and eyes of crabs; squeeze out gooey matter where cut was made. Carefully raise top shell on far left of crab. Use shears to cut away feathery-looking gills; repeat procedure on right side of crab. Turn crab over, and remove tough flap from stomach.
- Stir together flour and remaining 1⁄2 teaspoon each salt and pepper. Dredge crabs in flour mixture, shaking off excess. Melt 2 tablespoons butter with 2 tablespoons oil in a large skillet over medium-high until hot. Add 3 prepared crabs; cook until golden brown and aromatic, 4 to 5 minutes per side. Place crabs on paper towels to drain and cool. Repeat with remaining butter, oil, and prepared crabs.
- Divide sauce, fried crabs, lettuce, and tomatoes evenly among potato rolls, and serve immediately.
SOFT-SHELL CRAB B.L.T. WITH LEMON-PEPPER MAYONNAISE
Provided by Tyler Florence
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- To make the mayonnaise: In a food processor, combine the egg yolks, salt, mustard, and lemon juice; process together to form a stable base. With the motor running, add a few drops of the oil, the mixture will begin to thicken. Then, begin adding the remaining oil in a thin, steady stream. Scrape down the sides of the processor and pour the mayonnaise into a small bowl. Mix in the black pepper and parsley, cover, and refrigerate; may be kept for up to 3 days.
- To prepare the soft-shell crabs: Pour the buttermilk in a shallow bowl large enough to hold all the crabs. Season the buttermilk with crab boil seasoning, salt, and pepper. Lay the crabs in the buttermilk mixture and marinate, covered, in the refrigerator for 1 hour; soaking the crabs in buttermilk helps plump them up when cooked. Remove the crabs from the milk bath and let the excess drip off.
- Pour 2 inches of oil in a heavy frying pan or large pot and heat to 350 degrees F.
- Put the flour in a pie dish or plate and season with a fair amount of salt and pepper. Dredge the crabs in the seasoned flour to coat, shaking off the excess. Lay the crabs in the hot oil in a single layer without crowding; you may have to fry them in batches. Be careful, the crabs have a tendency to pop and spatter. Cook the crabs for about 3 minutes on each side, turning once, until golden brown. Drain on paper towels.
- To build the sandwich: Spread the lemon pepper mayonnaise on both halves of the toasted bread, add the lettuce, tomato, bacon, and avocado. Lay a fried soft-shell crab on top and close up the sandwich.
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SOFT-SHELL CRAB BLT SANDWICHES - COOKSTR.COM
2016-02-23 Turn the crab over and lift up the flap covering the gills on one side of the crab. Snip away the gills, and repeat on the other side. Snip away the …
From cookstr.com
Category Cookstr RecipesEstimated Reading Time 3 mins
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Category Cookstr RecipesEstimated Reading Time 3 mins
- Mix the mayonnaise, chives, and tarragon in a small bowl. Cover and refrigerate until ready to use.
- Cook the bacon in a large skillet over medium heat until browned and crisp, about 8 minutes. Transfer to paper towels to drain. Cut each strip in half to make 12 pieces total. Pour out and reserve the bacon fat. Wipe the skillet clean with paper towels.
- Line a baking sheet with wax paper. Whisk the eggs in a shallow dish. Mix the flour, cornstarch, salt, and pepper in a second dish. Dip each crab in the eggs, then in the flour to coat completely. Transfer to the baking sheet and refrigerate for 15 to 30 minutes to set the crust.
- Heat the oil and reserved bacon fat in a large skillet over medium-high heat until the oil shimmers. Carefully add the crabs to the skillet. (The crabs could splatter, so be careful.) Cook until the undersides are golden brown, about 3 minutes. Using a thin slotted metal spatula, turn the crabs and cook to brown the other sides, about 3 minutes more. Using the spatula, transfer the crabs to paper towels to drain briefly.
BLT FRIED SOFT SHELL CRAB SANDWICH - SOMETHING NEW FOR …
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Step 3. Melt butter in a large skillet over medium-high heat until butter begins to brown. Add crabs; cook for 3 minutes, gently pressing body and legs against pan. Turn crabs; cook 3 minutes or until brown and cooked through. Drain on …
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Cook the crabs. In a wide, shallow bowl, combine the flour, cornmeal, 1/2 tsp. salt, and 1/4 tsp. pepper. Dredge the crabs to coat on both sides (if the top shells are thicker than a piece of paper, pull them off before dredging). Heat the oil in …
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SOFT-SHELL CRAB B.L.T. WITH LEMON-PEPPER MAYONNAISE - PLAIN.RECIPES
Cook the crabs for about 3 minutes on each side, turning once, until golden brown. Drain on paper towels. To build the sandwich: Spread the lemon pepper mayonnaise on both halves of the toasted bread, add the lettuce, tomato, bacon, and avocado. Lay a fried soft-shell crab on top and close up the sandwich.
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MARYLAND SOFT SHELL CRAB SANDWICH : OPTIMAL RESOLUTION LIST
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Mix dry ingredients in a bowl. Mix eggs and buttermilk in separate bowl. Dredge crabs one at a time in flour then buttermilk, then flour again.
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| HOMEMADE RECIPES
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