Beer Batter Soft Shell Crabs 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.

SOFT SHELL CRAB WITH TEMPURA BATTER AND DIPPING SAUCES

Steps:

• For Tempura Batter: Whisk together ingredients. Can be used for up to 1 hour. Keep cold!
• For Crabs: Heat 1/4-inch of corn or peanut oil in a heavy skillet until very hot but not smoking. Fry the crabs in batches for about 2 minutes on the first side, then turn and fry for another minute. The crust should be golden. Be prepared the crabs will split when you fry them; a splatter screen will come in handy.
• Drain on paper towels and serve with dipping sauces.
• For Balsamic Syrup: Put all ingredients together and reduce over medium heat, down to 1/4 of its liquid. Strain and discard onion.
• For Red Pepper Syrup: Combine all ingredients in a saucepan. Reduce down to 3/4 of a cup. Thicken with the arrowroot.
• For Wasabi Cream: Dissolve Wasabi in water. Whisk in creme fraiche and lemon juice. Season with salt.

SOFT SHELL CRAB SANDWICH

Steps:

• Heat about 3 inches of oil in a saucepan to about 400 degrees F.
• In a medium bowl, mix eggs, milk and beer until creamy. Put flour in a separate bowl. Dip soft shell crabs into wet batter and then dip into flour. Drop battered crab into hot oil. Fry crab for 3 minutes on each side or until golden. Serve on buns, with tartar sauce, tomato and lettuce.
• Mix mayonnaise, horseradish, pickles, salt and pepper together in a small bowl. Add lemon juice. Refrigerate until ready to use.
• Yield: about 3 cups

CRISPY SOFT-SHELL CRABS WITH PISTOU AND SOFT FRIED EGGS

Steps:

• In a large bowl, whisk together benne seeds, beer, and flour until well combined; season with a pinch of salt. Transfer batter to refrigerator and let chill for 30 minutes.
• Heat 1 tablespoon butter in a large skillet over medium-high heat. Add morels and cook, stirring for 3 minutes. Add ramps, peas, and vegetable stock; continue cooking, stirring occasionally, until ramps are wilted and peas are bright green, 3 to 5 minutes. Remove from heat and set aside.
• Meanwhile, fill a large Dutch oven 5 inches high with canola oil. Heat oil over high heat until it reaches 350 degrees on a deep-fry thermometer.
• Remove batter from refrigerator and dredge each crab in batter, shaking off excess. Transfer crabs to hot oil and cover Dutch oven with a splatter guard (crabs will sizzle and pop while cooking). Cook, turning once, until crabs are golden and crisp, 4 to 5 minutes. Transfer crabs to a paper towel-lined baking sheet.
• Place a tablespoon of butter in each of 2 medium nonstick skillets; heat skillets over medium heat until butter is frothy. Reduce heat to low and crack an egg into each skillet; cook, basting whites with butter using a spoon, until whites are set but yolks are still runny. Season with salt and pepper. Remove eggs from skillets and repeat process with remaining 2 eggs.
• Divide pistou evenly among 4 serving plates. Place a crab on each plate and top each with an egg. Divide morels, ramps, and peas evenly among plates; garnish each with a pea shoot and benne seeds. Serve immediately.

BEER BATTER SOFT SHELL CRABS

Steps:

• 1. Rinse and pat dry the crabs,set to the side. Place about one pint of frying oil in your frying skillet,set to 350 degrees.
• 2. For the batter combine all of the ingredients and mix well using a wire whisk if you have one otherwise just use a fork or a spoon. Dredge the crabs through the batter twice and slowly float them into the hot oil,fry them for one and a half to two minutes per side or until golden brown and crispy. Note: only do two at a time so the oil doesn't drop in temperature.
• 3. Prepare the tartar sauce using all of the ingredients,adjust the taste and serve with your soft shell crabs! A good side for this is fresh coke slaw or potato salad or can be served with rice and a vegetable as well. They are also great over a nice fresh tossed salad with some grilled corn on the cob! Enjoy your summer!!

DEEP-FRIED SOFT-SHELL CRAB

Steps:

• Heat 2 inches oil in a deep pot to 375 degrees F (190 degrees C).
• Whisk flour, bread crumbs, cornstarch, seafood seasoning, paprika, garlic powder, salt, pepper, and chili powder together in a bowl until evenly combined. Mix milk and eggs together in a separate bowl.
• Dredge each whole crab in the flour mixture, dunk in the egg mixture, then back in the flour mixture to coat.
• Lower crabs carefully into the hot oil. Fry until they start to float, then fry for an additional minute, flipping halfway through. Transfer to a paper towel-lined tray to drain oil. Serve immediately.