SOFT-SHELL CRAB WITH PRESERVED LEMON AND ALMONDS
Provided by David Tanis
Categories dinner, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season the flour for dredging: mix together flour, cumin, coriander, cayenne, paprika and salt in a shallow bowl. Quickly dip both sides of the crabs in flour mixture and shake off excess.
- Put 4 tablespoons melted butter in a large, wide cast-iron skillet over medium-high heat. When butter is hot, carefully put in the crabs, top side down. Cook for about 2 minutes per side, until well crisped and cooked through. Remove crabs to a warmed platter. Sprinkle lightly with salt.
- Add 4 more tablespoons melted butter to pan and add sliced almonds. Stir to coat and cook until lightly browned, 1 to 2 minutes. Add preserved lemon and cilantro and turn off heat.
- Spoon butter sauce over crabs, surround with lemon wedges and serve immediately.
Nutrition Facts : @context http, Calories 355, UnsaturatedFat 12 grams, Carbohydrate 16 grams, Fat 30 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 15 grams, Sodium 68 milligrams, Sugar 1 gram, TransFat 1 gram
PAN SEARED WILD ROCKFISH AND SOFT SHELL CRAB TEMPURA WITH GINGER AND YUZU GLAZE, CUCUMBER AND TOASTED NORI
Steps:
- Preheat oven to 375 degrees F. In a deep saucepan, heat canola oil to 375 degrees F.
- In a medium bowl, toss cucumbers with rice vinegar, set aside.
- In a small saucepan over medium heat, combine about 1 tablespoon canola oil and the ginger. Cook until fragrant, about 1 minute. Add heavy cream and lime juice, boil until reduced by half. Fold in crabmeat, season mixture with salt, set aside.
- Place flour on a plate. Season the rockfish with salt and lightly dredge in flour, shaking off the excess.
- In a large skillet over medium-high heat, heat about 1 tablespoon canola oil. Add rockfish, skin side down, just until skin is crisp, about 2 minutes. Flip and cook to brown other side, about 1 to 2 minutes. Remove fillets to a cutting board, cut fillets in half horizontally. Top half the pieces with the crab mixture and sandwich back together. Wrap portions individually in waxed or parchment paper.
- Place on a baking sheet and bake until fish is cooked through and crab stuffing is hot, about 5 minutes.
- Meanwhile, dip crabs in Tempura Batter and fry until lightly brown and crispy, about 3 minutes, drain quickly on paper towel and cut in half.
- To serve: On the bottom of the plate, place a few cucumber slices. Drizzle with Yuzu Glaze. Remove rockfish from waxed paper and sprinkle sides with some of the Nori Flakes. Place rockfish over cucumber, plate soft shell crab next to fish. Sprinkle with scallions and chilies. Sprinkle with remaining Nori Flakes and stick a Toasted Nori Triangle in each crab half.
- In a medium stainless steel bowl, whisk together rice flour, cornstarch, salt and ginger. Whisk in club soda. Refrigerate or keep this batter on ice until ready to fry. You may need to whisk in additional flour or water to adjust the batter if it stands.
- In a small saucepan over medium-high heat, combine ginger, orange juice, yuzu juice, soy sauce and chili garlic paste. Bring to a simmer.
- Meanwhile, in a medium saucepan over medium-high heat, combine sugar and the 1 tablespoon water. Cook, without stirring, until the mixture turns a dark amber color, about 5 to 10 minutes, swirling the pan occasionally to prevent burning.
- When the sugar reaches the desired color, carefully whisk in the simmering yuzu mixture. Return to a simmer. Whisk the cornstarch with enough water to form a smooth slurry. Whisk the cornstarch mixture into the yuzu mixture a little at a time, letting it return to a boil between additions, until the mixture has thickened to a glaze. You may not need all of the cornstarch.
- Tear nori into small pieces. Grind to a fine powder in batches in a coffee or spice grinder.
- Using a sharp knife cut to cut nori into 12 small triangles.
- In a medium skillet over medium heat, add sesame oil. Add triangles, cook, turning once, until crisped and shiny on both sides, about 30 seconds to 1 minute per side. Drain on paper towels.
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-SHELL CRAB WITH LEMON BUTTER
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
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
SHEILA'S SAUTEED SOFT-SHELL CRABS WITH LEMON BUTTER SAUCE
When my boyfriend told me soft-shell crabs was one of his favorite dishes, I knew I was in trouble. I had never made them before, so I realized I was in for a long learning process. Well, I think I have finally mastered it. As a matter of fact, when we were recently out to dinner, he ordered some soft-shell crabs and then proclaimed (with surprise) that they weren't near as good as mine! So, I will share my success with you.
Provided by JackieOhNo
Categories Crab
Time 25m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- In Ziploc bag, add flour and Old Bay seasoning. Seal and shake to mix.
- In bowl, combine eggs and milk.
- Dredge crabs in egg mixture, then add to seasoned flour and shake to coat. Shake off excess when removing from bag.
- Heat 3 T. oil in large saute pan or skillet over medium heat. Add 3 crabs in a single layer and cook for about 3 minutes, then turn and cook for another 3 minutes. The crabs should be nice and golden brown. (Be careful when cooking, because they sometimes will pop and/or spatter.) Remove crabs to serving dish.
- Heat remaining 3 T. oil in pan, then add the next 3 crabs and repeat cooking instructions.
- Do not clean out pan when crabs are removed, but add butter. Let the butter melt and turn a little brown. Add the capers and the wine. Cook for about 1 minute, then add the lemon juice and the parsley. Cook for about 2 more minutes, or until reduced by about a third. Pour sauce over the crabs and serve.
Nutrition Facts : Calories 665.1, Fat 47, SaturatedFat 14.9, Cholesterol 198.8, Sodium 485.7, Carbohydrate 38.4, Fiber 1.6, Sugar 2.3, Protein 17
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
DEEP-FRIED SOFT-SHELL CRAB
Don't be put off by the idea of eating the whole crab. It's tender, slightly salty, and delicious. And the insides look like straight meat after frying with no visible "guts."
Provided by Brian Genest
Categories Seafood
Time 20m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 881.6 calories, Carbohydrate 81.1 g, Cholesterol 218.1 mg, Fat 46.7 g, Fiber 4.1 g, Protein 33.5 g, SaturatedFat 8.3 g, Sodium 1304.7 mg, Sugar 4.2 g
SPRING VEGETABLE RAGOûT WITH FRESH CHERVIL
Categories Herb Side Sauté Artichoke Asparagus Carrot Spring Sugar Snap Pea Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 side-dish servings
Number Of Ingredients 8
Steps:
- Fill medium bowl with cold water. Squeeze juice from lemon into bowl; add lemon. Cut off stem and top quarter from each artichoke. Bend back dark green outer leaves and snap off at artichoke base until only pale green and yellow leaves remain. Quarter each artichoke. Using small spoon, scoop out choke and any purple-tipped leaves. Transfer to lemon water.
- Heat oil in heavy large skillet over medium heat. Add onion; sauté until soft, about 5 minutes. Drain artichokes; add to skillet along with carrots. Cover; cook until vegetables are crisp-tender, stirring often, about 8 minutes. Add asparagus and sugar snap peas. Cover; cook until vegetables are tender, stirring and adding water by tablespoonfuls if vegetables begin to brown, about 8 minutes. Stir in chervil. Season with salt and pepper.
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