SAUTEED SOFT-SHELL CRABS WITH SHRIMP AMANDINE
Provided by Pierre Franey
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the crabs right side up on a cutting board. Cut off the protruding eyes with a knife. Turn each crab on its back. Remove the triangular shaped apron. Lift the flap on each side, and remove the spongy gill tissue underneath. Rinse the crabs with cold water, and pat them dry with paper towels.
- Place one shrimp in each pocket where the gills were removed.
- Place the crabs in a low dish and add the milk, Tabasco and salt and pepper to taste. Blend well; turn the crabs to coat them with the milk mixture. Drain.
- Place the flour on a flat dish, and carefully dredge the crabs in flour. Shake, and remove any excess.
- Heat the oil in a large nonstick skillet that will hold the crabs in one layer. Add the crabs. Cook on one side over medium heat for about 3 to 4 minutes or until the crabs are golden brown. Turn, and cook on the other side until golden brown. The total cooking time should be about 7 to 8 minutes, depending on the thickness. Transfer the crabs to a warm serving plate, and keep warm.
- Pour off the fat from the skillet, and wipe it clean with paper towels. Add the butter, and when melted, add the sliced almonds. Cook, shaking, until the almonds become lightly browned. Add the lemon juice, blend well by shaking the pan, and pour over the crabs. Sprinkle with the parsley, and serve immediately.
Nutrition Facts : @context http, Calories 366, UnsaturatedFat 14 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 8 grams, Sodium 283 milligrams, Sugar 1 gram, TransFat 1 gram
SAUTEED SOFT-SHELL CRABS WITH GARLIC AND BUTTER
Provided by Food Network
Categories appetizer
Time 32m
Yield 3 appetizer servings
Number Of Ingredients 18
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 CRABS AMANDINE
Categories Fish
Number Of Ingredients 10
Steps:
- Put crabs in a dish large enough to hold them in a single layer. Add cold milk to barely cover, pouring it gently down the side. Cover and refrigerate for 30 to 60 minutes. In a large shallow dish combine the flour salt black pepper and cayenne. Remove each crab from the milk and hold it up to drain for a few seconds. Dredge lightly in the seasoned flour. Lay floured crabs on a baking sheet or tray, do not let them touch. Heat oven to 200 degrees. Meanwhile in a large skillet heat the oil with 2 tablespoons of butter. When hot add the crabs shell side down cook over moderate heat until golden brown about 3 minutes. Turn and cook for about 3 minnutes more on the other side. Transfer crabs to heat proof platter and keep warm without covering or allowing them to touch in the preheated oven Drain fat from the skillet but do not discard crusty browned bits on the bottom unless they have burned. Add the remaining 4 tablespoons of butter and salt add the almonds and brown.
SOFT-SHELLED CRABS MEUNIèRE
Steps:
- Combine milk, salt, and pepper in a shallow dish and soak crabs 5 minutes. Lift 1 crab out of milk, letting excess drip off, and dredge in flour. Knock off excess flour and transfer to a tray. Repeat with remaining crabs, arranging them in 1 layer as coated.
- Heat clarified butter in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté crabs, upside down, 2 minutes. Turn over and sauté until golden brown, 2 to 3 minutes more.
- Transfer crabs to a serving dish. Add butter pieces to skillet and cook until golden brown with a nutty aroma. Add lemon juice and parsley (mixture will bubble up) and remove from heat.
- Season sauce with salt and pepper and drizzle over crabs.
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 ALMONDS
Provided by Pierre Franey
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In flat dish, combine the milk, salt, pepper and Tabasco. Blend well. Add the crabs, turning them over to coat well with the milk.
- Place the flour in a flat dish and remove the crabs from the milk. Dredge them in the flour. Shake to remove any excess flour.
- Heat 2 tablespoons of the vegetable oil in a large nonstick skillet. Place six crabs in the pan and cook them over medium heat for about 3 minutes or until lightly browned on one side. Turn and cook until golden brown on the other side. The total cooking time is about 6 or 7 minutes depending on the thickness. Transfer to a warm serving platter and keep warm. Add remaining vegetable oil to pan and repeat the procedure with the other crabs.
- Pour off the fat from the skillet and wipe it clean with paper towels. Add the butter and olive oil, add the shallots and sliced almonds and cook until lightly browned, shaking the pan. When the oil is bubbling, add the lemon juice and pour the mixture over the crabs. Sprinkle with parsley.
Nutrition Facts : @context http, Calories 452, UnsaturatedFat 26 grams, Carbohydrate 23 grams, Fat 34 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 360 milligrams, Sugar 3 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.
CRISP SAUTEED SOFT-SHELL CRABS
These crisp sauteed soft-shell crabs go perfectly with Israeli Couscous Salad with Grilled Summer Vegetables, two recipes from chef Alfred Portale.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Clean crabs by cutting or pulling off the apron that folds under the rear of the crab. Using scissors, snip off the 'face' just behind the eyes. Clean out the gills located on either side of the crab and rinse under cold water. Pat dry and set aside.
- In a shallow dish, mix together whole egg, yolk, and flour to create a paste. Place 1/2 cup rice flakes in the bowl of a small food processor and process to a coarse powder. Transfer ground rice flakes to a shallow dish along with remaining rice flakes, cayenne, 1/4 teaspoon salt, and 1/4 teaspoon pepper; stir to combine. Lightly brush the top of each crab with the paste mixture and then coat with the rice flake mixture.
- Divide oil between two ovenproof 12-inch skillets and heat over high heat. Add 6 crabs, shell side down, to each skillet and cook until crisp, about 4 minutes. Turn crabs and transfer skillets to oven. Roast crabs until golden brown and cooked through, about 5 minutes. Serve immediately.
SOFT SHELL CRABS MIA
I love soft shell crabs! This recipe comes from the Crabplace.com. It is very easy and very delicious! I have also sauteed these in alittle butter and olive oil.
Provided by susie cooks
Categories Very Low Carbs
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix everything, except crabs, in a shallow baking dish. Add crabs and cover.
- Marinate in the fridge for 1/2 hour.
- Place crabs on a hot grill.
- Cook for 15 minutes on each side basting and turning often.
- To decrease cooking time, cover grill with large lid to help circulate the heat evenly.
- Crabs are done when they are pink/red and slightly crisp, but still moist.
- Cook time does not include time to marinate.
Nutrition Facts : Calories 281.8, Fat 18.5, SaturatedFat 2.6, Cholesterol 32.8, Sodium 1146.5, Carbohydrate 3.8, Fiber 0.2, Sugar 1.2, Protein 9.6
More about "soft shell crabs amandine recipes"
SOFT SHELL CRABS ALMONDINE | KITCHEN LIFE
From kitchenlife.wordpress.com
Estimated Reading Time 3 mins
SOFT CRABS AMANDINE - MARINER'S MENUMARINER'S MENU
From ncseagrant.ncsu.edu
Estimated Reading Time 40 secs
SOFTSHELL CRABS AMANDINE FROM THE SILVER PALATE COOKBOOK BY …
From app.ckbk.com
Category Main Course
YOUR ESSENTIAL GUIDE TO SOFT SHELL CRABS - FULTON FISH MARKET
From fultonfishmarket.com
SOFT SHELL CRABS WITH ALMONDS AND BROWN BUTTER
From emerils.com
SENSATIONAL SOFT-SHELL CRABS | COOKING LIGHT
From cookinglight.com
RECIPE FOR SOFT SHELL CRABS - CREATE THE MOST AMAZING DISHES
HOW TO PREPARE SOFT SHELL CRABS: 13 STEPS (WITH PICTURES)
From wikihow.com
SOFTSHELL CRABS AMANDINE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
OUR FAVORITE SOFT-SHELL CRAB RECIPES | COOKING LIGHT
From cookinglight.com
MCKENZIE MAKES: SOFT SHELL CRAB “AMANDINE” | THE MMMGUIDE...
From themmmguide.wordpress.com
SOFT SHELL CRAB AMANDINE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SOFT SHELL CRAB RECIPES | MYRECIPES
From myrecipes.com
100 SOFT SHELL CRABS IDEAS | SOFT SHELL CRAB, CRAB RECIPES, SEAFOOD …
From pinterest.ca
SAUTéED SOFT-SHELL CRABS WITH LEMON-BUTTER PAN SAUCE RECIPE
From seriouseats.com
9 SOFT SHELL CRABS RECIPE IDEAS IN 2021 | SOFT SHELL CRAB RECIPE, SOFT ...
From pinterest.ca
SIMPLY SAUTéED SOFT-SHELL CRABS - RECIPE - FINECOOKING
From finecooking.com
SOFT SHELL CRAB RECIPES
From crab-o-licious.com
SOFT SHELL CRAB RECIPE WITH SALAD AND SPICY SAUCE - UMAMI GIRL
From umamigirl.com
SOFT SHELL CRABS RECIPE - THE RELUCTANT GOURMET
From reluctantgourmet.com
SOFT SHELL CRAB RECIPES| TO-TABLE
From to-table.com
SOFT-SHELL CRABS ALMANDINE RECIPE BY KEBAB.KING | IFOOD.TV
From ifood.tv
RECIPES: 'THE YOUNG MAN AND THE SEA' : NPR
From npr.org
SOFT SHELL CRAB SANDWICH - TASTE OF SOUTHERN
From tasteofsouthern.com
PAN-CRISPED SOFT SHELL CRABS WITH LEMON & HERBS - ANDREW …
From andrewzimmern.com
CRISPY SOFT-SHELL CRAB SANDWICHES RECIPE | SOUTHERN LIVING
From southernliving.com
FETTUCCINE WITH SOFTSHELL CRABS AMANDINE - ACADIANA TABLE
From pinterest.com
FETTUCCINE WITH SOFTSHELL CRABS AMANDINE - ACADIANA TABLE
From acadianatable.com
SAUTEED SOFT SHELL CRABS WITH SHRIMP AMANDINE FOOD
From wikifoodhub.com
SAUTEED SHRIMP WITH SHELL ON - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
SOFT SHELL CRABS RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
From therecipes.info
SOFT SHELLED CRABS AMANDINE RECIPE BY WESTERN.CHEFS | IFOOD.TV
From ifood.tv
FRIED SOFT-SHELL CRAB SANDWICH RECIPE | BON APPéTIT
From bonappetit.com
SOFTSHELL CRAB ARCHIVES - ACADIANA TABLE
From acadianatable.com
SOFT-SHELL CRABS WITH SPICY AIOLI - SIMMER - SAUCE
From simmerandsauce.com
SIMPLE SOFT SHELL CRABS (SAUTéED WITHOUT FLOUR) - UMAMI GIRL
From umamigirl.com
CRISPY SOFT SHELL CRAB SANDWICH - VODKAANDBISCUITS.COM
From vodkaandbiscuits.com
13 SOFT-SHELL CRAB RECIPES TO EAT BEFORE SUMMER IS OVER - CO
From brit.co
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love