GRILLED SOFT-SHELL CRABS
Provided by Food Network
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Clean crabs by removing gills and cutting off the eyes and mouth.
- Place crabs on pan or aluminum foil. Place on grill over a low fire. Baste the crabs with the Lemon Butter Sauce. Cook for 5 to 6 minutes on each side. Continue to baste during cooking. Before serving, top each crab with a slice of tomato and a small amount of mozzarella cheese. Allow cheese to melt. Remove from grill. Serve immediately.
- Add lemon juice and other seasonings. Seasonings may be adjusted for personal taste. Allow to simmer for about 20 minutes.
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.
SOFT-SHELL CRABS WITH TOMATO COMPOTE
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Prepare the compote: Preheat the oven to 450 degrees F. Core the tomatoes and halve crosswise, then squeeze out the seeds. Put the tomatoes cut-side up on a baking sheet. Drizzle with 3 tablespoons olive oil; sprinkle with 1 teaspoon salt, and pepper to taste. Roast until shriveled, about 40 minutes. Cool slightly, then slip off the skins. Cut into chunks.
- Toast the coriander and cumin seeds in a skillet over medium heat, about 2 minutes. Remove from the skillet and grind with a spice grinder or chop with a knife. Heat the remaining 2 tablespoons olive oil, the garlic and ginger in the skillet over medium heat and cook until beginning to brown, about 3 minutes. Add the tomatoes, ground coriander and cumin, and salt and pepper to taste.
- Prepare the crabs: Heat 1/8 inch vegetable oil in a large nonstick skillet over medium-high heat. Put the polenta in a baking dish; add 2 teaspoons salt and 1 teaspoon pepper. Put the milk in a bowl. Dip the crabs in the milk and shake off the excess, then dredge in the polenta and shake off the excess.
- Working in batches, fry the crabs, upside-down first, 3 to 4 minutes per side. Transfer to a paper towellined plate. Wipe out the skillet and add fresh oil between batches.
- Reheat the compote and stir in the herbs. Serve the crabs with the compote and lime wedges.
- Photograpg by Con Poulos
SAUTEED SOFT-SHELL CRABS WITH TOMATOES
Provided by Moira Hodgson
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat olive oil in saute pan and add shallot and garlic. Cook gently for about two minutes or until the shallot has softened. Add tomatoes and basil and stir until juices are released.
- Turn up heat and cook until tomatoes are somewhat dry. Remove from heat, swirl in the butter and season to taste with salt and pepper. Keep warm.
- Rinse capers, dry them and sprinkle them with flour. Heat peanut oil and fry capers until light golden brown and crisp. Drain on paper towels. Discard oil.
- Prepare crabs. Dip crabs in milk, then in flour, season with salt and pepper. Heat three tablespoons peanut oil in large skillet and saute the crabs, starting with the shell side, the crab's top side, down first, for a few minutes. Turn over and saute for one and a half to two minutes on underside. Drain on paper towels.
- Serve crabs on heated individual plates. Divide the tomatoes among four plates and place crabs on top. Sprinkle with the fried capers and garnish with parsley or basil leaves and lemon wedges.
Nutrition Facts : @context http, Calories 514, UnsaturatedFat 36 grams, Carbohydrate 11 grams, Fat 49 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 11 grams, Sodium 514 milligrams, Sugar 4 grams, TransFat 0 grams
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
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
SOFT SHELL CRABS MIA
I love soft shell crabs! This recipe comes from the Crabplace.com. It is very easy and very delicious! I have also sauteed these in alittle butter and olive oil.
Provided by susie cooks
Categories Very Low Carbs
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix everything, except crabs, in a shallow baking dish. Add crabs and cover.
- Marinate in the fridge for 1/2 hour.
- Place crabs on a hot grill.
- Cook for 15 minutes on each side basting and turning often.
- To decrease cooking time, cover grill with large lid to help circulate the heat evenly.
- Crabs are done when they are pink/red and slightly crisp, but still moist.
- Cook time does not include time to marinate.
Nutrition Facts : Calories 281.8, Fat 18.5, SaturatedFat 2.6, Cholesterol 32.8, Sodium 1146.5, Carbohydrate 3.8, Fiber 0.2, Sugar 1.2, Protein 9.6
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