Cooks Note How To Eat Hard Shell Crab Recipes
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.
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.
COOK'S NOTE: HOW TO EAT HARD-SHELL CRAB
Number Of Ingredients 0
Steps:
- To remove meat from a cooked hard-shell crab, first twist off the legs and claws close to the body. Break each claw and leg with a nutcracker remove the meat with a cocktail fork or nut pick.Holding the crab in both hands, insert your thumb under the shell by the apron hinge. Pull the body away from the shell.With a spoon, remove the meat and roe from the shell. Discard the stomach bag located between the eyes. Discard the shell.
BOILED HARD-SHELL BLUE CRABS
A true delicacy of the sea! Boil a bunch of fresh crabs, and have family and friends over for a fun peel-and-eat party.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 3
Steps:
- Make Cocktail Sauce.
- Heat water to boiling in stockpot or canner. Drop 4 crabs at a time into water. Cover and heat to boiling; reduce heat to low. Simmer 10 minutes; drain. Repeat with remaining crabs.
- Follow directions for How to Eat Crabmeat. Serve with Cocktail Sauce.
Nutrition Facts : Calories 100, Carbohydrate 0 g, Cholesterol 105 mg, Fiber 0 g, Protein 21 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 290 mg
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- Prep for the mess. Lay down butcher paper or newspaper and grab plenty of paper towels. You'll also need a paring knife, a mallet (in a pinch, a hammer will do), a bowl for empty shells, and a cutting board to protect your table against potential whacks.
- Pop open the shell. Place the crab on its back, belly up. Slide a knife under the "apron"—a small tab that resembles the Washington Monument if the crab is male and the United States Capitol if it's female—and pull it backward to break it off.
- Remove the inedible bits. Scrape out the not-for-consumption lungs, which look gray and spongy, using the knife, a spoon, or your hands. You'll see the yellowish brown substance some call the mustard; that's the hepatopancreas, an organ that filters out toxins.
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- Snap Off the legs. While holding a crab half in one hand, use your other hand to pull each leg off with a slight twisting motion. "If all goes well, when you remove the leg at the joint, the crabmeat will slide out in a chunk," says Whalen.
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