SAUTEED SOFT-SHELL CRABS WITH GARLIC AND BUTTER
Provided by Food Network
Categories appetizer
Time 32m
Yield 3 appetizer servings
Number Of Ingredients 18
Steps:
- Season crabs with salt and pepper and dredge in the flour, shaking off excess. Set aside.
- In a large skillet over medium high heat, add the oil and saute the crabs until soft, about 2 minutes on each side. Remove the crabs and set aside. Add the garlic and cook for 1 minute. Then add the capers and white wine. Cook until wine has reduced to about 1/2. Swirl in the butter and the chopped chives. Season with salt and pepper.
- Transfer crabs to a plate, spoon sauce over the crabs and garnish with Essence.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
SOFT-SHELL CRABS WITH GARLIC VINAIGRETTE
Provided by Molly O'Neill
Categories easy, quick, appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- To make the vinaigrette, in a mixing bowl, whisk together the salt, pepper, mustard and vinegar. Whisking constantly, slowly drizzle in the corn oil and then the olive oil. Stir in the garlic and herbs. Set aside.
- Coat the crabs lightly with the flour. Season on both sides with salt and pepper. Heat the corn oil in large nonstick skillet over high heat until the oil smokes. Add the crabs top side down and sauté for 1 1/2 minutes. Turn the crabs over, lower the heat to medium and sauté until browned on the bottom and cooked through, about 3 1/2 minutes.
- Spoon a pool of the vinaigrette into the center of 4 plates. Pat the crabs dry and place in the vinaigrette. Serve immediately.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 26 grams, Carbohydrate 3 grams, Fat 31 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 163 milligrams, Sugar 0 grams, TransFat 0 grams
SOFT-SHELL CRABS WITH GARLIC-HERB VINAIGRETTE
Eric: I discovered soft-shell crabs when I was working at Jean-Louis Palladin's restaurant in Washington, D.C., but it wasn't until I made a pilgrimage with Jean-Louis to Jimmy Snead's restaurant on the Chesapeake Bay that I became a true believer. Jimmy definitely has the best soft-shells in the United States, and now his standards are my standards. These crabs must be soft as velvet. I like them best with a vinaigrette, not a butter or bacon sauce; it's lighter and fresher. Maguy: The first year in New York we didn't serve soft-shell crabs because we didn't know what they were. If a fisherman in Brittany ever caught a crab without its shell, he'd throw it back in the water.
Provided by Eric Ripert, Maguy Le Coze
Categories Cookstr Recipes
Number Of Ingredients 12
Steps:
- 1 Peel and seed the tomato. Cut it lengthwise into ¼-inch-wide strips. Set aside.
- 2 Put the vinaigrette in a bowl and whisk in the garlic and cayenne. Set aside.
- 3 Just before cooking, clean the soft-shell crabs: Pull off the underbelly flap and gills and cut off the eyes. Put a little flour in a tea strainer and sift just enough over the crabs to lightly coat both sides.
- 4 Put 1 teaspoon of oil in each skillet and place over high heat. When the oil is just smoking, add 2 crabs to each pan. Sauté until brown and crisp, about 1½ minutes per side.
- 5 Stir the herbs into the vinaigrette. Spoon about 2 tablespoons onto the center of 6 dinner plates. Use the back of the spoon to spread the vinaigrette into a 6-inch circle. Arrange strips of tomato in a circle, spoke-fashion, with half of each strip in and half out of the vinaigrette.
- 6 Split each crab in half and place over the vinaigrette. Serve immediately.
GRILLED SOFTSHELL CRAB SALAD WITH GREEN GARLIC VINAIGRETTE
Steps:
- Preheat grill. Brush crabs with olive oil and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side or until cooked through.Divide above ingredients among 4 large plates. Top each plate with a crab and drizzle with green garlic vinaigrette.
- Place vinegar, shallot, parsley, garlic in a blender and blend until smooth. Slowly add olive oil and season with salt and pepper to taste.
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
SAUTEED SOFT-SHELL CRABS WITH GARLIC BUTTER
Make and share this Sauteed Soft-Shell Crabs With Garlic Butter recipe from Food.com.
Provided by gailanng
Categories Crab
Time 42m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Season crabs with salt and pepper and dredge in the flour, shaking off excess. Set aside.
- In a large skillet over medium high heat, add the oil and saute the crabs until soft, about 2 minutes on each side. Remove the crabs and set aside. Add the garlic and cook for 1 minute. Then add the capers and white wine. Cook until wine has reduced to about 1/2. Swirl in the butter and the chopped chives. Season with salt and pepper.
- Transfer crabs to a plate, spoon sauce over the crabs.
- Emeril garnishes with a dusting of Emerile Essence.
Nutrition Facts : Calories 406.3, Fat 13.8, SaturatedFat 3.9, Cholesterol 26.6, Sodium 278.4, Carbohydrate 52.9, Fiber 2.6, Sugar 1.1, Protein 12.1
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 WITH WILTED SPINACH AND WARM TOMATO-BASIL VINAIGRETTE
Categories Leafy Green Shellfish Marinate Sauté High Fiber Seafood Crab Spinach Spring Summer
Yield Serves 4
Number Of Ingredients 20
Steps:
- Make soft-shelled crabs:
- Preheat oven to 350°F.
- Dip each crab in milk and them lightly coat both sides with flour. Heat butter and oil together in a large, oven proof (no plastic handles) pan over medium heat. Add crabs and sauté until crispy and golden, about 4 minutes. Place pan in preheated oven and cook 3 more minutes. Transfer crabs to paper toweling to absorb oil. Set aside and keep warm.
- Make warm herb vinaigrette:
- In a large bowl, combine shallots, basil, extra virgin olive oil, balsamic vinegar and lemon juice. After these ingredients are incorporated, add the tomatoes and season with salt and pepper. Mix well, cover with plastic and refrigerate until ready to serve.
- When ready to prepare dish, warm the vinaigrette in a sauce pan over high heat, removing from stove when it begins to simmer.
- Make wilted spinach:
- Heat olive oil in a large skillet over medium heat. Add spinach and sauté 4 minutes, until wilted. Drain liquid.
- Serve:
- Place wilted spinach on one side of four individual dinner plates. Arrange two soft-shell crabs over each mound of spinach, overlapping one over the other. Spoon tomato vinaigrette over crabs and around the sides of the plate.
- To properly clean a soft-shelled crab:
- Peel back the pointed part of the shell and scrape away the gills from each side. Using sharp scissors, cut off the head and carefully squeeze out the green bubble behind the eyes. Next, bend back the "apron," the thin piece that folds under the crab. Twist the apron until it breaks off, removing the intestinal vein at the same time.
GRILLED SOFT-SHELL CRABS WITH OLD BAY TARTAR SAUCE
Make and share this Grilled Soft-Shell Crabs With Old Bay Tartar Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 38m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Make the sauce: add mayonnaise, peppers, capers, pickles, lemon juice, chives, tarragon, mustard, and Old Bay seasoning to a bowl; whisk to mix.
- Season to taste with black pepper; sauce can be refrigerated, covered, for at least 1 week; bring to room temperature before serving.
- The crabs: melt the butter in a small saucepan over med-high heat.
- Add in garlic, shallot, and Old Bay seasoning; cook until the garlic and shallot have lost their rawness, about 2 minutes; they should be soft and translucent; do not let them brown; set flavored butter aside.
- Set up grill for direct grilling; preheat to high.
- When ready to cook brush and oil the grill grate; brush the crabs on both sides with some of the flavored butter.
- Place the crabs on the hot grate and grill until cooked through, about 2-4 minutes per side, basting with some of the flavored butter.
- When done, the shells will turn bright red.
- Brush the bread slices with the remaining flavored butter and grill them as well, about 1 minute per side.
- To serve: slather the toast with some of the Old Bay Tartar Sauce; place a lettuce leaf, a few tomato slices, and 2 soft-shell crabs on top.
- Serve with the remaining tartar sauce on the side.
Nutrition Facts : Calories 474.7, Fat 37.6, SaturatedFat 16.8, Cholesterol 104, Sodium 734.1, Carbohydrate 25.2, Fiber 1.5, Sugar 4.6, Protein 11
SOFT-SHELL CRAB TOAST
Broiling is perhaps the easiest way to cook soft shell crabs. All you do is oil up the crabs, lay them on a baking sheet and broil them until crisp and bronzed on both sides - under 10 minutes. It's also one of the tastiest ways to cook them: their edges crisp and char while their bellies swell with sweet, saline juices. Here, the broiled crabs are laid on toast and served as open-faced sandwiches. The toast absorbs the crab juices and also heightens the crunch. If you're pressed for time, or if you're a purist, you can skip the parsley jalapeño sauce. A lemon wedge is all you really need to bring out the sweetness of the crab.
Provided by Melissa Clark
Categories quick, appetizer, main course
Time 20m
Yield 6 appetizer servings, or 3 main course servings
Number Of Ingredients 11
Steps:
- In a blender, combine parsley, jalapeño, lemon juice and salt. Add oil and 3 tablespoons water. Purée until sauce is smooth, adding additional water if needed, a tablespoon at a time, until you have a thick yet pourable sauce. Transfer sauce to a bowl and add more salt or lemon juice, or both, if needed.
- Heat broiler. Place bread slices in a single layer on a baking sheet. Broil, turning once, until golden brown, 1 to 2 minutes per side. Rub toast with cut garlic. Drizzle with oil or slather with butter (butter is nice on pain de mie), remove from pan and set aside.
- Lightly coat crabs with oil and season with salt and pepper. Transfer, belly side up, to a large baking sheet (you can use the same one you used for the toast). Broil, turning once, until crisp and golden, about 2 minutes per side.
- Place one crab on top of each toast. Spoon a generous amount of sauce over each crab and serve with lemon wedges on the side.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 16 grams, Carbohydrate 16 grams, Fat 20 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 408 milligrams, Sugar 2 grams, TransFat 0 grams
SAUTEED SOFT-SHELL CRABS WITH GARLIC AND BUTTER RECIPE
Provided by á-170456
Number Of Ingredients 11
Steps:
- Season crabs with salt and pepper and dredge in the flour, shaking off excess. Set aside. In a large skillet over medium-high heat, add the oil and saute the crabs until soft, about 2 minutes on each side. Remove the crabs and set aside. Add the garlic and cook for 1 minute. Then add the capers and white wine. Cook until wine has reduced to about 1/2. Swirl in the butter and the chopped chives. Season with salt and pepper. Transfer crabs to a plate, spoon sauce over the crabs and garnish with Essence. This recipe yields 3 appetizer servings.
More about "soft shell crabs with garlic vinaigrette recipes"
DEEP-FRIED SOFT-SHELLED CRAB WITH SPICY BLACK BEAN VINAIGRETTE
From foodnetwork.ca
SIMPLE SOFT SHELL CRABS (SAUTéED WITHOUT FLOUR) - UMAMI GIRL
From umamigirl.com
SAUTéED SOFT-SHELL CRABS RECIPE | MYRECIPES
From myrecipes.com
DEEP-FRIED SOFT-SHELL CRABS WITH GARLIC AND BLACK PEPPER
From finecooking.com
SOFT-SHELL CRAB PASTA – THE EASIEST WAY TO ENJOY THE WHOLE CRAB
From wishfulchef.com
FRIED SOFT SHELL CRABS - THIS OLE MOM
From thisolemom.com
13 SOFT-SHELL CRAB RECIPES TO EAT BEFORE SUMMER IS OVER
From brit.co
SOFT SHELL CRAB RECIPES
From crab-o-licious.com
THE BEST SOFT SHELL CRAB RECIPE IN 5 STYLES - FISHERMEN'S NET
From mualobster.com
SAUTéED SOFT-SHELL CRABS WITH LEMON-BUTTER PAN SAUCE RECIPE
From seriouseats.com
SOFT-SHELL CRABS IN BACON ON ARUGULA & MUSTARD VINAIGRETTE RECIPE
From myrecipes.com
SOFT SHELL CRAB RECIPES - EVERYBODYLOVESITALIAN.COM
From everybodylovesitalian.com
SOFT SHELL CRABS - RECIPES | COOKS.COM
From cooks.com
SAUTEED SOFT-SHELL CRABS WITH GARLIC BUTTER - EVERYBODYLOVESITALIAN ...
From everybodylovesitalian.com
SOFT SHELL CRAB OVER ARUGULA WITH CHIVE VINAIGRETTE RECIPE
From cdkitchen.com
SIMPLY SAUTéED SOFT-SHELL CRABS - RECIPE - FINECOOKING
From finecooking.com
SOFT-SHELL CRABS WITH GARLIC VINAIGRETTE - DINING AND COOKING
From diningandcooking.com
SOFT SHELL CRAB RECIPE WITH SALAD AND SPICY SAUCE - UMAMI GIRL
From umamigirl.com
RECIPE: CHEF NICOLE ROARKE’S FAMOUS SOFT-SHELL CRABS
From ediblelongisland.com
SOFT SHELL CRAB RECIPES| TO-TABLE
From to-table.com
SOFT SHELL CRAB FRANCAISE OVER CARROT FENNEL SLAW AND LIME AOILI
From necn.com
VIETNAMESE SOFT SHELL CRAB - THIS IS HOW I COOK
From thisishowicook.com
GRILLED SOFTSHELL CRAB SALAD WITH GREEN GARLIC VINAIGRETTE – RECIPES ...
From recipenet.org
GRILLED SOFTSHELL CRAB SALAD WITH GREEN GARLIC VINAIGRETTE RECIPE
From cookeatshare.com
15 JAPANESE SOFT SHELL CRAB SALAD RECIPE - SELECTED RECIPES
From selectedrecipe.com
GARLIC AND BLACK PEPPER SOFT-SHELL CRABS - CHEF'S PENCIL
From chefspencil.com
SAUTEED SOFT-SHELL CRABS WITH GARLIC BUTTER - ERECIPE
From erecipe.com
SOFT SHELL CRABS ITALIAN STYLE - LINDA\'S ITALIAN TABLE
From lindasitaliantable.com
SOFT SHELL CRAB RECIPE, MORIMOTO RESTAURANT, ON STARCHEFS.COM
From starchefs.com
SOFT SHELL CRAB FRANCAISE OVER CARROT FENNEL SLAW
From annaelizabethrossi.com
GRILLED SOFTSHELL CRAB SALAD WITH GREEN GARLIC VINAIGRETTE RECIPE ...
From cookingindex.com
SOFT AROUND THE EDGES - RICHMONDMAGAZINE.COM
From richmondmagazine.com
CRISPY SOFT SHELL CRAB SANDWICH - VODKAANDBISCUITS.COM
From vodkaandbiscuits.com
PAN-FRIED SOFT-SHELL CRABS WITH LOBSTER SLAW AND YELLOW TOMATO …
From greatchefs.com
SAUTéED SOFT-SHELL CRAB SANDWICHES WITH PICKLED VEGETABLES, …
From seriouseats.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