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
PAN-FRIED SOFT-SHELL CRABS
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
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
Provided by Moira Hodgson
Categories dinner, quick, main course
Time 7m
Yield 2 servings
Number Of Ingredients 8
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
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
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
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.
PAN-FRIED SOFT-SHELL CRAB WITH ROASTED FINGERLING POTATOES, PICKLED RAMPS, AND LEMON PUREE
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
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
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
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
Provided by Marian Burros
Categories dinner, appetizer
Time 30m
Yield 2 servings
Number Of Ingredients 6
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
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
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
More about "soft shell crabs pan fried recipes"
FRIED SOFT SHELL CRABS - THIS OLE MOM
From thisolemom.com
FRIED SOFT SHELL CRAB BLT RECIPE — ELEVATED WILD
From elevatedwild.com
PAN FRIED SOFT SHELL CRABS - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
PAN-FRIED SOFT-SHELL CRAWFISH | CUISINE TECHNIQUES - GREAT CHEFS
From greatchefs.com
PAN FRIED SOFT SHELL CRAB - CAROLYN'S COOKING
From carolynscooking.com
THE BEST SOFT SHELL CRAB RECIPE IN 5 STYLES | FISHERMEN'S NET
From mualobster.com
PAN FRIED SOFT SHELL CRABS - HOW TO FRY SOFT SHELL CRABS - YOUTUBE
From youtube.com
PAN-FRIED SOFT SHELL CRAB & CORNMEAL CRABCAKES
From whatscookinchicago.com
PANFRIED SOFT-SHELL CRABS - BETTER HOMES & GARDENS
From bhg.com
SIMPLE SOFT SHELL CRABS (SAUTéED WITHOUT FLOUR) - UMAMI GIRL
From umamigirl.com
ANNE BURRELL'S PAN-SEARED SOFT-SHELL CRABS | FOOD NETWORK
From foodnetwork.com
PANFRIED SOFT-SHELL CRABS ON A BED OF SPINACH - COOK'S ILLUSTRATED
From cooksillustrated.com
SOFT SHELL CRAB RECIPES
From crab-o-licious.com
OLD BAY SOFT SHELL CRAB BURGER | CAROLYN'S COOKING
From carolynscooking.com
PANFRIED SOFT-SHELL CRABS WITH WILTED ESCAROLE RECIPE
From foodandwine.com
HOW TO CLEAN AND FRY SOFT SHELL CRABS - THE BLOND COOK
From theblondcook.com
PAN-FRIED STUFFED SOFT-SHELL CRABS RECIPE | LOUISIANA SEAFOOD
From louisianaseafood.com
PAN FRIED SOFT SHELL CRABS RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SAUTéED SOFT-SHELL CRABS WITH LEMON-BUTTER PAN SAUCE RECIPE
From seriouseats.com
SOFT-SHELL CRABS WITH SPICY AIOLI - SIMMER - SAUCE
From simmerandsauce.com
PAN-FRIED SOFT CRABS – COCONUT & LIME
From coconutandlime.com
FRIED SOFT-SHELL CRAB SANDWICH RECIPE | BON APPéTIT
From bonappetit.com
PAN FRIED SOFT SHELL CRABS - MONAHAN'S SEAFOOD
From monahansseafood.com
CRISPY SOFT SHELL CRAB - TONY'S MEATS & MARKET
From tonysmarket.com
PAN FRIED SOFT SHELL CRAB RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
FRIED SOFT-SHELL CRABS WITH RéMOULADE SAUCE - EAT ALABAMA SEAFOOD
From eatalabamaseafood.com
PAN FRIED SOFT SHELL CRAB - FLORIDA'S FAVORITE STREAMING CHANNEL
From discoverfloridachannel.com
FRIED SOFT SHELL CRAB WITH PARSLEY, PAPRIKA, ARUGULA AND A ... - RECIPES
From more.ctv.ca
SIMPLY SAUTéED SOFT-SHELL CRABS - RECIPE - FINECOOKING
From finecooking.com
FRIED SOFT-SHELL CRABS BENEDICT RECIPE | MYRECIPES
From myrecipes.com
PANFRIED SOFT-SHELL CRABS- GRILLED FISH RECIPES
From goodhousekeeping.com
PAN FRIED SOFT SHELL CRABS : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
PAN-FRIED SOFT SHELL CRAB - FRANCES' MENU
From frances.menu
FRIED SOFT SHELL CRAB SANDWICH - GRILL MOMMA
From grillmomma.com
PANFRIED SOFT-SHELL CRABS WITH WILTED ESCAROLE RECIPE
From myrecipes.com
PAN FRIED SOFT SHELL CRAB SANDWICH RECIPE #SEAFOOD - YOUTUBE
From youtube.com
PAN FRIED SOFT SHELL CRABS RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
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