Soft Shell Crab Crostini With Arugula Butter Recipes

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SOFT-SHELL CRAB CROSTINI WITH ARUGULA BUTTER



Soft-Shell Crab Crostini With Arugula Butter image

For easy weeknight meals, I dry my cleaned crabs thoroughly so they don't steam, then sauté them in plenty of butter or oil. You could use a breading like flour or cornmeal to augment the crunch factor, but it also impedes the sweetness of the meat. And good crabs don't really need it. The trick is to know when to take them off the heat. As soon as they turn from gray-brown to rust and white, the texture goes from soft to taut and they are ready. Soft-shell crabs don't need much adornment; a squirt of citrus and some freshly ground black pepper offset the funky sea flavor beautifully. But a little garlic and something green and sprightly (here, a combination of arugula and chives) can make them even better.

Provided by Melissa Clark

Categories     dinner, quick, appetizer

Time 25m

Yield 4 servings as an appetizer, 2 as a main course

Number Of Ingredients 8

3/4 cup arugula leaves, stems trimmed
8 tablespoons (1 stick) unsalted butter, at room temperature
1 tablespoon finely chopped chives
2 garlic cloves, minced
1/2 teaspoon kosher salt, more as needed
1/4 teaspoon black pepper
4 soft-shell crabs, cleaned and patted dry
4 half-inch-thick slices country-style bread

Steps:

  • Finely chop 1/4 cup of the arugula. Combine in a bowl with the butter, chives, garlic, salt and pepper.
  • Heat 4 tablespoons of the arugula butter mixture in a large skillet over medium-high heat. Add the crabs and cook, without moving, until crisp and golden, 2 to 3 minutes a side. Transfer to a paper-towel-lined plate and sprinkle with salt.
  • Preheat the broiler. Place the bread on a baking sheet and run under the broiler until golden, 1 to 2 minutes. (Watch carefully to see that they don't burn.) Spread the toasted bread with the remaining butter and each slice with a crab. Thinly slice the remaining arugula and sprinkle on top of each serving.

Nutrition Facts : @context http, Calories 303, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 24 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 15 grams, Sodium 213 milligrams, Sugar 2 grams, TransFat 1 gram

SAUTEED SOFT-SHELL CRABS WITH GARLIC AND BUTTER



Sauteed Soft-shell Crabs with Garlic and Butter image

Provided by Food Network

Categories     appetizer

Time 32m

Yield 3 appetizer servings

Number Of Ingredients 18

3 soft-shell crabs, cleaned and patted dry
Salt and freshly ground black pepper
1 cup flour
2 tablespoon extra-virgin olive oil
3 garlic, sliced
2 tablespoons capers, drained
1/2 cup white wine
1 tablespoon butter
Few chive blades, chopped
Essence, for garnish, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

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.

SOFT-SHELL CRAB WITH LEMON HERB BUTTER AND SPRING VEGETABLE RAGOUT



Soft-Shell Crab with Lemon Herb Butter and Spring Vegetable Ragout image

Provided by Food Network

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 22

4 soft-shell crabs, preferably primes
1/2 cup milk
1/2 cup buttermilk
1/2 cup all-purpose flour
Salt and freshly ground black pepper
2 tablespoons water
1 cup butter, unsalted, cut in cubes
2 tablespoons vegetable oil
4 teaspoons lemon juice
1 teaspoon fresh tarragon leaves, snipped
1 teaspoon chervil, leaves picked
1/2 cup haricots verts, picked and cut into 1-inch lengths
1/2 cup fava beans, shelled but not peeled
1/2 cup fresh English peas, shelled
6 medium asparagus, peeled
1 ounce butter
1 medium shallot, minced
1 clove garlic, minced
12 scallions, white only or use pearl onions, roasted
8 French breakfast radishes, quartered lengthwise
Salt and freshly ground black pepper
1 teaspoon summer savory, chopped

Steps:

  • Clean the crabs and remove the air sacs by lifting the bib on both sides. In a stainless bowl, add the milk and buttermilk and place the crabs in it to coat.
  • In a bowl, whisk together the flour and salt and pepper, to taste.
  • In a non-corrosive pan over high heat, add 2 tablespoons of water. Bring to a boil and gradually whisk in the butter, lowering the heat and whisking constantly until all is incorporated. Keep warm.
  • Bring 4 saucepans of salted water to a boil. Blanche the haricots in one, the favas in another, the peas in a third and asparagus in a fourth. When just cooked, strain the vegetables and add each into separate ice water baths. Strain and reserve the haricots, peas and peel the favas, keeping cool. When favas are cooled, peel outer skin and reserve. Cut the asparagus on the bias.
  • In a saute pan, add 1 ounce of the butter sauce and over medium heat, add the shallots. Sweat until transparent and add the garlic and cook 1 minute more. Saute the scallions (or pearl onions) and radishes until warmed through. They should still be crisp. Add the blanched favas, haricots verts, peas and roasted scallions or pearl onions and cook a few more minutes. Check salt and pepper and add savory. Keep warm.
  • Preheat and oven to 375 degrees F.
  • Remove the soft-shell crabs from the milk mixture and shake off excess. Dip into seasoned flour and shake off any excess.
  • In a saute pan over medium heat, add the vegetable oil and when hot, add the soft-shells, top down. Saute about 2 minutes until brown and crisp and turn. Place in an oven for 2 to 3 minutes until cooked through. Remove from pan and wipe out, keeping crabs warm. Deglaze with the lemon juice, add the butter sauce, tarragon and chervil; do not boil.
  • On 4 warm plates, place about 1/2-cup of the vegetable mixture and 1 soft-shell crab, surround with the butter herb sauce.

SAUTEED SOFT-SHELL CRABS WITH GARLIC BUTTER



Sauteed Soft-Shell Crabs With Garlic Butter image

Make and share this Sauteed Soft-Shell Crabs With Garlic Butter recipe from Food.com.

Provided by gailanng

Categories     Crab

Time 42m

Yield 3 serving(s)

Number Of Ingredients 9

3 soft-shell crabs, cleaned and patted dry
salt & freshly ground black pepper
1 cup flour
2 tablespoons extra-virgin olive oil
3 garlic, sliced
2 tablespoons capers, drained
1/2 cup white wine
1 tablespoon butter
3 chives, blades chopped

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.
  • Emeril garnishes with a dusting of Emerile Essence.

Nutrition Facts : Calories 406.3, Fat 13.8, SaturatedFat 3.9, Cholesterol 26.6, Sodium 278.4, Carbohydrate 52.9, Fiber 2.6, Sugar 1.1, Protein 12.1

SOFT-SHELL CRAB WITH LEMON BUTTER



Soft-Shell Crab With Lemon Butter image

Make and share this Soft-Shell Crab With Lemon Butter recipe from Food.com.

Provided by ratherbeswimmin

Categories     Crab

Time 42m

Yield 2 serving(s)

Number Of Ingredients 16

1/4 cup all-purpose flour
fresh ground black pepper
salt
1/8 teaspoon cayenne pepper
1/8 teaspoon paprika
8 soft shelled crabs
1/4 cup unsalted butter
1 tablespoon vegetable oil
1 medium shallot, finely chopped
1/4 cup fresh lemon juice
2 medium garlic cloves, minced
2 tablespoons finely chopped fresh parsley
salt
fresh ground black pepper
lemon slice
fresh parsley sprig

Steps:

  • Make the coating: in a shallow dish, stir the all the coating ingredients together.
  • Remove the feeler underneath the crab shells on both sides; rinse the crab and dry carefully.
  • In a big skillet over medium heat, melt the butter with the vegetable oil; add in shallots and saute until lightly softened, about 1 minute.
  • Roll the crabs in the flour mixture and place them in the skillet; saute, turning once, for about 3 minutes on each side.
  • When they have finished cooking and have turned pink, add the lemon juice, garlic, parsley, and salt and pepper to taste and cook another minute or two.
  • Make sure the garlic is cooked but not browned; taste for seasoning.
  • Transfer the crabs to individual plates and garnish with lemon and parsley; serve immediately.

Nutrition Facts : Calories 411.3, Fat 31, SaturatedFat 15.7, Cholesterol 126.5, Sodium 253.2, Carbohydrate 16.8, Fiber 0.8, Sugar 0.9, Protein 17.6

GRILLED SOFT-SHELL CRAB, CORN, AND ASPARAGUS WITH ARUGULA PESTO



Grilled Soft-Shell Crab, Corn, and Asparagus with Arugula Pesto image

From the grilled soft shell crabs to fresh corn on the cob and wilted mixed greens, this is one easy but spectacular main course to serve in summer.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

4 ears of fresh corn, husk attached, silks removed
1 bunch or 24 asparagus spears, ends trimmed
3/4 cup Arugula Pesto
2 tablespoons extra-virgin olive oil
8 soft-shell crabs
Kosher salt and freshly ground black pepper
4 cups mixed greens

Steps:

  • In a large pot filled with cold water, soak the corn for 30 minutes.
  • Blanch the asparagus in a large pot of boiling water and transfer to a bowl of ice water. Meanwhile, prepare the Arugula Pesto.
  • Prepare a stove-top griddle or outdoor grill. Grill the corn in the husk, turning occasionally, for 15 to 20 minutes. (If your grill has a cover, close it to allow the corn to steam.) Brush the asparagus with some of the olive oil and grill for 4 to 5 minutes, turning once or twice. Use a vegetable tray to prevent the asparagus from falling through the grill rack. Transfer the corn and asparagus to a large platter and serve with the Arugula Pesto.
  • Grill the crabs until bright orange and slightly charred, about 2 to 3 minutes per side. Season with salt and pepper. Place the greens in a large salad bowl and set the crabs on top.

CORNMEAL-CRUSTED SOFT-SHELL CRABS



Cornmeal-Crusted Soft-Shell Crabs image

When you buy soft-shell crabs, have them cleaned at the fish market. Here, they are served on a bed of arugula with a Lemon-Red Pepper Confit.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

1 cup yellow cornmeal
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large egg whites
8 soft-shell crabs, (about 2 1/2 pounds)
6 tablespoons olive oil
1 bunch arugula, (about 6 ounces), washed and tough stems removed
Lemon-Red Pepper Confit

Steps:

  • Combine cornmeal, salt, and pepper in a shallow bowl or plate.
  • Whisk egg whites in a small bowl until just frothy. Dip crabs into egg whites to coat. Dredge them in the seasoned cornmeal, shake off excess, and set aside.
  • Heat 1 1/2 tablespoons olive oil in a large nonstick skillet over medium-high heat; arrange 4 crabs on their bellies in the pan. Cook until golden and crisp, about 5 minutes. Transfer crabs to a plate and add 1 1/2 tablespoons olive oil to pan. Return crabs to pan, on their backs, and cook until crisp, about 5 minutes more. Remove crabs from skillet and keep warm on a baking sheet in a 300 degrees oven. Repeat with the remaining olive oil and crabs.
  • Divide arugula among four plates. Arrange 2 crabs over each plate of arugula, spoon confit over or around crabs, and serve.

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