Soft Shell Crabs Pan Fried Recipes

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FRIED SOFT-SHELL CRAB



Fried Soft-Shell Crab image

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

4 soft-shell crabs
1 egg
½ cup milk
1 cup all-purpose flour
salt and pepper to taste
4 cups oil for frying, or as needed

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

PAN-FRIED SOFT-SHELL CRABS



Pan-Fried Soft-Shell Crabs image

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

¼ cup all-purpose flour
1 tablespoon seafood seasoning (such as Old Bay®)
1 large egg, beaten
1 tablespoon milk
3 (4.5 ounce) soft-shell crabs, cleaned
3 tablespoons extra-virgin olive oil
½ cup mayonnaise
1 tablespoon minced fresh chives
1 tablespoon dill pickle juice
1 tablespoon Creole mustard
½ tablespoon seafood seasoning (such as Old Bay®)
1 teaspoon lemon juice
kosher salt and freshly ground black pepper to taste

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 CRABS, PAN-FRIED



Soft-Shell Crabs, Pan-Fried image

Provided by Moira Hodgson

Categories     dinner, quick, main course

Time 7m

Yield 2 servings

Number Of Ingredients 8

6 medium soft-shell crabs (cleaned)
3 tablespoons butter (clarified if possible)
1 tablespoon vegetable oil
1/2 teaspoon red-pepper flakes
3 tablespoons slivered almonds
3 tablespoons parsley, chopped
Coarse salt and freshly ground pepper to taste
Lemon wedges

Steps:

  • Pat the crabs dry with paper towels.
  • Heat the butter and oil in a skillet over medium heat. Add the crabs backside down and sprinkle with pepper flakes. Cover the crabs with a spatter-proof shield or a lid held at an angle to prevent spattering. Cook for three to four minutes.
  • Turn the crabs over and add the almonds. The butter will now be starting to brown. Cook for an additional three minutes, or until the crabs are cooked. Sprinkle with parsley, salt and pepper and serve with the lemon.

Nutrition Facts : @context http, Calories 333, UnsaturatedFat 16 grams, Carbohydrate 3 grams, Fat 30 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 12 grams, Sodium 258 milligrams, Sugar 1 gram, TransFat 1 gram

WEIGHTED AND PANFRIED SOFT-SHELL CRABS WITH LIME-GARLIC MOJO



Weighted and Panfried Soft-Shell Crabs with Lime-Garlic Mojo image

Provided by Food Network

Categories     appetizer

Yield Yield: 2 servings

Number Of Ingredients 10

6 small softshell crabs, cleaned
Salt and pepper
1 cup buttermilk
1 cup flour
1/2 teaspoon cayenne
Unsalted butter for pan frying
2 teaspoons olive oil
2 garlic cloves, finely minced
Juice of 1 lime
1 tablespoon minced fresh cilantro

Steps:

  • Season the crabs with salt and pepper and place in the buttermilk. Soak for 1 hour. Remove and pat dry.
  • While the crabs are soaking, prepare the mojo: heat the olive oil in a small, heavy saucepan over a moderately low flame. Add the garlic and cook slowly for 5 minutes, or until golden, not brown. Add the lime juice, stir, and bring to a boil. Remove from heat, season with salt and pepper, and add cilantro. Refrigerate until cool.
  • To prepare the crabs: In a bowl, mix together the flour, cayenne and salt and pepper to taste. Dredge the crabs in the flour, shaking off the excess. Choose a heavy frying pan (or pans) that will hold all the crabs in one layer without crowding. Place the pans over moderately high heat and add enough butter to create a thin layer (about 1/4 inch) in each pan. After the foam subsides, add the floured crabs and weight them (with bricks or anything you can improvise). Cook for 2 to 3 minutes, or until the crabs are golden brown on the underside. Turn the crabs over, and weight them again. Cook for 2 to 3 more minutes, or until the other side is golden brown. Transfer them to paper towels to drain briefly, dab each crab with some of the mojo and serve.

PAN-FRIED SOFT SHELL CRABS



Pan-Fried Soft Shell Crabs image

Categories     Side     Fry     Crab     Spring

Yield Serves 4 as a first course

Number Of Ingredients 7

1/2 cup coconut milk (or milk or buttermilk)
Coarse salt and freshly ground pepper
1/4 cup all-purpose flour
1/4 cup cornstarch
4 soft shell crabs, cleaned (page 123, or have your fishmonger do this)
Sunflower or other neutral-tasting oil, for frying
Green Papaya Slaw (page 274), for serving

Steps:

  • Coat Heat oven to 200°F. Whisk together coconut milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish. In another dish, whisk together flour, cornstarch, and 1/2 teaspoon each salt and pepper. Working with one at a time, place crabs in milk mixture and turn to coat completely. Lift crabs, allowing excess liquid to drip into bowl, then dredge in flour mixture, turning to coat both sides. Tap off excess flour mixture and set the crabs on a baking sheet as you work.
  • Pan-fry Line a baking sheet with a double layer of paper towels. Heat 1/4 inch of oil in a large skillet over medium-high heat until shimmering. Add crabs (becareful, as their liquid can cause spattering), and cook until both sides are crisp and golden brown and flesh is cooked through (it should be firm to the touch), about 4 minutes per side. Do not try to flip the crabs too soon, as the crust needs time to form; they should release easily from the pan. Using a slotted spatula, transfer crabs to prepared baking sheet to drain.
  • Serve Divide the slaw evenly among four plates and top each with a crab.
  • Ingredients
  • Soft shell crabs should be used within several hours (no longer than 6 hours) of purchase. Store them over a bed of ice in the refrigerator until you are ready to cook them.

PAN-FRIED SOFT-SHELL CRABS



Pan-Fried Soft-Shell Crabs image

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

1 1/2 cups all-purpose flour
2 teaspoons coarse salt
1 teaspoon freshly ground pepper
12 soft-shell crabs, cleaned
12 tablespoons vegetable oil
6 tablespoons unsalted butter
1/4 cup loosely packed fresh flat-leaf parsley leaves, chopped
3 lemons, cut in half

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.

PAN-FRIED SOFT-SHELL CRAB WITH ROASTED FINGERLING POTATOES, PICKLED RAMPS, AND LEMON PUREE



Pan-Fried Soft-Shell Crab with Roasted Fingerling Potatoes, Pickled Ramps, and Lemon Puree image

Serve up a fresh, seasonal menu featuring soft-shell crabs and ramps, sure signs of spring, with this recipe from Momofuku chef David Chang.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 22

2 pounds ramps, cleaned, trimmed, white and green parts separated
1 cup very hot water
1/2 cup rice-wine vinegar
6 tablespoons sugar
2 1/2 teaspoons coarse salt
1 teaspoon schichimi togarashi (Japanese 7-spice powder; optional)
1 teaspoon kochukaru (optional)
1 tablespoon whole white peppercorns (optional)
2 pounds fingerling potatoes, halved lengthwise (quartered if large)
3 to 4 cloves garlic, crushed
5 to 6 sprigs fresh thyme
Coarse salt
2 tablespoons grapeseed oil
1 tablespoon salted butter
3 to 4 tablespoons canola oil
4 soft-shell crabs, cleaned
1 to 2 cloves garlic, crushed
3 to 4 sprigs fresh thyme
3 to 4 slices lemon (optional)
1 tablespoon salted butter
Coarse salt and freshly ground black pepper
Lemon Puree, for serving

Steps:

  • Make the ramps: Separate white and green parts of ramps, reserving green parts for potatoes. Place white parts of ramps in container and set aside.
  • In a large saucepan, mix together hot water, vinegar, sugar, salt, and schichimi togarashi, kochukaru, and white peppercorns, if using; bring to a boil over medium-high heat and cook, stirring, until sugar is dissolved. Remove from heat and let cool completely. Pour cooled mixture over ramps and cover; transfer to refrigerator for at least 3 days and up to 1 month. Drain before using.
  • Make the potatoes: Preheat oven to 375 degrees.
  • Place potatoes, garlic, and thyme in a large saucepan and add enough water to cover; generously season with salt. Place over medium-high heat and simmer just until tender, about 30 minutes. Drain and spread out on a baking sheet to cool completely.
  • Cut cooled potatoes lengthwise on the bias. Heat grapeseed oil in a large ovenproof skillet over medium-high heat and place potatoes cut-side down in skillet. Transfer to oven and cook until a nice brown crust appears, about 20 minutes. Return to stove over medium-high heat and add butter; cook basting with oil and butter mixture. Add reserved greens from ramps to skillet and season with salt; toss to combine and remove from heat.
  • Make the crabs: Meanwhile, heat canola oil in a large skillet over medium-high heat. Season crabs with salt and pepper and add to skillet. Cook until red and crisp, 1 to 2 minutes. Turn crabs and add garlic, thyme, lemon slices, if using, and butter. Cook, basting with butter, 2 to 4 minutes. Transfer to a paper towel-lined plate to drain.
  • Spread 1 tablespoon lemon puree on each of 4 plates. Top with potatoes and crab; garnish with pickled ramps and serve immediately.

FRIED SOFT SHELL CRABS



Fried Soft Shell Crabs image

Make and share this Fried Soft Shell Crabs recipe from Food.com.

Provided by Bliss

Categories     Crab

Time 12m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 egg
1/2 cup milk
1/2 cup flour (more or less)
1 teaspoon baking powder
fat (for frying)
1 pinch salt

Steps:

  • Beat egg and milk.
  • Add salt.
  • Dip crabs thoroughly in egg and milk mixture,.
  • then in flour and baking powder which have been mixed.
  • Have hot fat about 1/2" deep and cook until golden brown.
  • Serve with tartar sauce.

Nutrition Facts : Calories 95.4, Fat 2.5, SaturatedFat 1.1, Cholesterol 57.1, Sodium 162.3, Carbohydrate 13.7, Fiber 0.4, Sugar 0.1, Protein 4.2

MARYLAND FRIED SOFT-SHELL CRABS



Maryland Fried Soft-Shell Crabs image

Provided by Marian Burros

Categories     dinner, appetizer

Time 30m

Yield 2 servings

Number Of Ingredients 6

4 to 6 soft-shell crabs
1 cup flour
1/2 teaspoon baking powder
Salt and pepper to taste
Vegetable oil
Lemon wedges and tartar sauce, optional

Steps:

  • Wash and clean crabs by cutting off the face just behind the eyes. Lift top of shell and remove the spongy fingers. If the crab is a female (identified by striped markings), remove the back or apron. Rinse and dry.
  • Season flour with salt and pepper and mix in baking powder. Dredge crabs in mixture.
  • Pour oil into skillet to depth of 1 inch. Heat to 375 degrees. Cook crabs on both sides until brown, 4 to 5 minutes. Drain and serve with lemon wedges and tartar sauce, if desired.

Nutrition Facts : @context http, Calories 430, UnsaturatedFat 16 grams, Carbohydrate 48 grams, Fat 19 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 312 milligrams, Sugar 0 grams, TransFat 0 grams

VIRGINIA FRIED SOFT SHELL CRABS



Virginia Fried Soft Shell Crabs image

Make and share this Virginia Fried Soft Shell Crabs recipe from Food.com.

Provided by Crab Place

Categories     Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 6

12 soft shelled crabs
1/4 cup milk
3/4 cup flour
2 eggs, beaten
2 teaspoons salt
3/4 cup dry breadcrumbs

Steps:

  • Dress fresh crabs or thaw frozen crabs. Rinse in cold water; drain.
  • Combine eggs, milk, and salt.
  • Combine flour and crumbs.
  • Dip crabs in egg mixture and roll in flour/crumb mixture. For heavier breading, let crabs sit several minutes and repeat dipping/rolling procedure. Additional spices, such as cayenne pepper and garlic, may also be added.
  • Place crabs in a heavy frying pan which contains 1/8 to 1/4 inch of fat, hot but not smoking.
  • Fry at moderate heat. When crabs are brown on one side, turn carefully and brown the other side. Cooking time is approximately 8 to 10 minutes.
  • Drain on absorbent paper.

Nutrition Facts : Calories 137.8, Fat 2.8, SaturatedFat 0.9, Cholesterol 96.2, Sodium 953.2, Carbohydrate 15.1, Fiber 0.6, Sugar 0.3, Protein 12.1

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Learn how to make Panfried Soft-Shell Crabs with Wilted Escarole. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook.
From myrecipes.com


PAN FRIED SOFT SHELL CRAB SANDWICH RECIPE #SEAFOOD - YOUTUBE
Add flour, Italian bread crumbs, salt, pepper, paprika, and parsley to a plate.Coat the cleaned soft shell crabs in the flour mixture.Sautee in a pan with bu...
From youtube.com


PAN FRIED SOFT SHELL CRABS RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
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