Soft Shell Crabs On Papaya Mango Salsa Recipes

CRUNCHY SOFT-SHELL CRABS

Steps:

• Soak crabs in a bowl of buttermilk.
• In a deep fryer or saucepan, heat 4 inches of oil to 375 degrees.
• Whisk together cornmeal and flour, and salt and pepper to taste.
• Remove crabs from buttermilk, letting excess drip back into bowl. Coat crabs evenly in the cornmeal mixture. Working in batches, fry until golden brown and crisp all over, turning if needed, 2 to 3 minutes. Drain on paper towels. While warm, season with salt. Serve with lemon wedges, if desired.

MANGO PAPAYA SALSA

Steps:

• In a medium bowl, mix mango, papaya, red bell pepper, avocado, sweet onion, cilantro, and balsamic vinegar. Season with salt and pepper. Cover, and chill in the refrigerator at least 30 minutes before serving.

SOFT-SHELL CRABS WITH PINEAPPLE-MANGO SALSA

Steps:

• Wash crabs and drain.
• Beat egg whites until slightly foamy; dip crabs in egg whites, then in flour. Place on piece of wax paper.
• Dice pineapple and mango and place in serving bowl. Chop onion fine; mince jalapeno and add to bowl.
• If using a stove-top grill, prepare and heat. Grill crabs about 3 minutes on each side over medium-high heat.
• Squeeze lime juice into the pineapple-mango mixture.
• Wash, dry and chop cilantro and add to bowl; season with pepper. Serve crabs with salsa on the side.

SOFT-SHELL CRABS ON PAPAYA-MANGO SALSA

Steps:

• Wash and dry the crabs, and sprinkle on both sides with flour.
• Heat oil in nonstick pan large enough to hold the crabs.
• Place crabs top side down in hot oil and cook over medium-high heat until they begin to turn red; turn and brown on other side. The total cooking time is about 6 to 8 minutes, depending on the size of the crabs.
• Meanwhile, peel and seed the papaya. Peel the mangoes. Cut fruits into bite-size pieces and place in a bowl.
• Wash, trim and seed the jalapeno; mince and add to fruit.
• Add lime juice to fruit.
• Wash, dry and chop cilantro to make 1 tablespoon and stir in.
• Arrange salsa on each of two dinner plates and place crabs on top of salsa.

SOFT-SHELL CHILI CRABS WITH MANGO NOODLE SALAD

Steps:

• Prepare the crab by cutting away the face (this can taste bitter), slicing just behind the eyes. Next, lift the flap on the underside of the crab and cut this off. Loosen the top "shell" of the body and remove the gills. Rinse the crabs well.
• For the marinade: Mix together the ginger, peanut oil, rice wine, five-spice powder and cayenne in a bowl. Add the crabs, cover with plastic wrap and marinate for 30 minutes.
• Fill a wok halfway with peanut oil. Place over medium-high heat and heat the oil to 350 degrees F, or until a cube of bread turns golden brown in 15 seconds and floats to the surface.
• In a shallow bowl, stir together 2 heaping tablespoons sweet potato starch with the beaten eggs (the batter can have some lumps). Remove the crabs from the marinade. Dip the crabs in the batter and then dredge again in the remaining sweet potato starch. Carefully lower the crabs into the hot oil using a slotted spoon. Deep-fry until golden brown, 3 to 4 minutes. Drain on paper towels and season with the salt and dried chile flakes while they are still hot.
• Serve immediately over Mango Noodle Salad and garnish with the chives and Fresno chiles.
• In a large bowl, toss together the noodles, spinach, chiles and mango and set aside.
• Whisk together the vinegar, chili sauce, fish sauce, lime juice and peanut oil. Taste and adjust flavors if desired. Dress the salad just before serving.

GRILLED SOFT SHELL CRABS WITH JICAMA SALAD

Steps:

• Combine jicama, cucumber, and 1/2 cup chopped cilantro in a medium bowl. Dress with 4 tablespoons olive oil and 4 tablespoons lime juice. Season with salt, mix well and set aside.
• In a separate bowl, combine tomatoes, chiles, garlic, onions, avocado and remaining chopped cilantro. Dress with remaining lime juice, season with salt, mix gently and set aside.
• Lightly brush a hot grill or grill pan with 1 tablespoon of olive oil. Brush crabs with remaining 2 tablespoons oil, then place on grill and cook until firm, about 2 or more minutes on each side.
• To serve, divide jicama salad and tomato-avocado salsa between four plates. Top each plate with 2 crabs and garnish with cilantro sprigs and lime wedges.

CORN-CRUSTED SOFT-SHELL CRABS WITH BEAN-MANGO SALSA

Steps:

• Beat egg white slightly. Wash and dry crabs, dip into egg white and then into cornmeal.
• Drain and rinse beans under cold running water.
• Cut mangoes and pineapple into small chunks and place in mixing bowl large enough to hold all the ingredients but the crabs.
• Heat oil in a nonstick pan and saute crabs until they turn red and the crust turns golden brown on both sides; about 5 minutes, depending on size.
• Mince jalapeno, coarsely grate ginger, and add both to fruit.
• Stir in brown sugar, lime juice and beans.
• Wash, dry and chop cilantro and stir in.
• Arrange salsa on each of two dinner plates and top with crabs.