Soft Shell Crabs In Surrey Bacon Dressing Recipes

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.

FRIED SOFT-SHELL CRAB

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.

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.

SOFT SHELL CRAB

Steps:

• Combine chili paste, white vinegar, rice vinegar, garlic cloves, kosher salt, sugar, and water in a saucepan and bring to a boil. Simmer for 30 minutes and skim if needed. Add cornstarch and bring back to a boil to thicken. Set aside and let cool.
• Heat oil to 360 degrees F. in a deep pot.
• Dredge crab in buttermilk and dip in tempura flour. Fry in oil for 2 minutes until crisp. Set aside. Place asparagus spear in oil for one minute. Set aside.
• Place 2 ounces of the cooled chili paste sauce in a shallow bowl along with a mound of cooked rice noodles. Arrange carrot and sprigs of basil, cilantro, and mint next to the noodles. Place lime wedge along side the noodles. Put fried crab on top of noodles with asparagus spear.

PAN-FRIED SOFT-SHELL CRABS

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.

STUFFED SOFT-SHELL CRAB

Steps:

• To clean crabs, remove spongy substance (gills) the lies under the tapering points on either side of back shell. Place crabs on back, and remove the small piece at lower part of shell that terminates in a point (apron). Wash crabs thoroughly;drain well.
• Remove any cartilage or shell from crabmeat. Combine crabmeat and next 7 ingredients, mix well. Stuff crabmeat mixture evenly into cavity of each crab, dredge crabs in flour. Fry crabs in deep hot oil (375F) for 1 to 2 minutes. Drain on paper towels. Serve right away.

SOFT-SHELL CRABS

Steps:

• Line a baking sheet with paper towels; set aside. Combine flour, salt, and pepper in a large shallow dish. Dredge crabs in seasoned flour, tapping off excess; set aside.
• Heat a large skillet over medium-high heat. Add butter and oil to skillet. When butter has melted, add crabs and cook until deep golden brown, about 4 minutes per side. Transfer crabs to a prepared baking sheet to drain. Sprinkle with salt. Serve immediately with lemon wedges.