Soft Shell Crabs In Surrey Bacon Dressing Recipes

SOFT-SHELL CRABS IN SURREY BACON DRESSING

Steps:

• Place diced bacon in a large, heavy skillet and cook over medium-low heat until all the fat is rendered and bacon bits are very crisp, about 15 to 20 minutes. Remove bacon with a slotted spoon, drain on a paper towel and reserve.
• Add diced red onion to skillet and cook over medium heat until very soft, about 5 to 7 minutes. Sprinkle sugar evenly over onions and cook over low heat, without stirring, until the sugar caramelizes, about 10 to 15 minutes. Cool completely, then fold into mayonnaise.
• Put a lettuce leaf on each of 4 serving plates. Put 2 tomato slices to one side on each plate. Spoon chilled dressing over lettuce.
• Pour clarified butter or oil into a large heavy skillet and heat over a medium flame. Dredge 4 soft-shell crabs in seasoned flour, shaking off excess, and place in skillet. Cook 2 to 3 minutes per side (jumbos will take longer), until crisp. Hold in a warm place while cooking remaining crabs. Transfer to prepared plates and sprinkle with reserved bacon bits. Serve at once.

SUPER SOFT-SHELL CRABS, BAYOU BACON WRAPPED OYSTERS, LOUISIANA CHARBROILED OYSTERS, GRILLED GULF SHRIMP SKEWERS

Steps:

• In a deep-fryer or heavy-bottomed pot, heat the oil to 350 degrees F.
• Mix the flour and Cajun seasoning and in a flat pan.
• Mix egg, hot sauce, mustard and beer in a bowl. Put the crabs in the beer mixture and let sit for 5 to 10 minutes.
• Remove the crabs from the beer mixture, 1 at a time, and dust thoroughly in the flour mixture.
• Put the crabs, with legs down, in hot the oil and fry until golden brown.
• Melt the butter in saucepan and add the Worcestershire sauce, lemon juice and parsley. Put each crab, on its side with the legs up, on a serving platter and drizzle the sauce over the top. Serve immediately.
• Remove the gills from the crabs (cut in half if using large crabs).
• In a deep-fryer or heavy-bottomed pot, heat the oil to 350 degrees F.
• Put 2 cups of the flour in a shallow pan. Add the oysters and turn to coat. Mix the egg, beer, hot sauce, mustard and seasoning in a bowl. Dip the oysters in the beer wash. Lightly flour again in the remaining 2 cups flour in a second shallow pan. Wrap the oysters in bacon and thread onto skewers.
• Fry the oysters, 1 at a time, in the oil until they float to the top. Remove them from the oil to a serving platter and serve immediately.
• Preheat a grill to 350 degrees F.
• Combine the minced shallots, vinegar and black pepper in a squeeze bottle.
• Put the oysters, on half shell, on the grill. Squirt each oyster with 1 tablespoon of mignonette sauce.
• When the oysters start to bubble, add a pinch of Parmesan and 1 teaspoon of olive oil.
• Grill until the cheese starts to brown on the edges. Remove the oysters from the grill to a serving platter and serve immediately.
• Skewer the shrimp, bell peppers and onions in alternating colors. Melt the butter, hot sauce and honey together in a saucepan over low heat. Bring the mixture to a simmering boil and reduce the sauce, stirring constantly, until creamy. Preheat a grill to 350 degrees F. Grill the shrimp until lightly browned. Remove the skewers from the grill to a serving platter and drizzle the shrimp with the butter sauce. Serve immediately.

PAN-FRIED SOFT-SHELL CRABS

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.