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.
CRUNCHY SOFT-SHELL CRABS
Provided by Melissa Clark
Categories dinner, quick, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
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 CRABS WITH CORN AND BLACK-BEAN SALSA
Provided by Marian Burros
Categories dinner, appetizer, main course
Time 35m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Shuck fresh corn, and steam for about 3 minutes. If using frozen corn, cook 1 minute in 1 tablespoon water.
- Rinse the crabs. Drain and dry.
- Beat egg whites until slightly foamy; dip crabs in egg whites and then in the flour to coat lightly. Set aside on a piece of wax paper.
- Drain corn, cool and scrape off kernels into a serving bowl.
- Wash, trim, seed and chop half the jalapeno pepper and all the red pepper; peel and dice the mangoes, and add to the bowl with the corn.
- Drain the beans, rinse thoroughly and drain again; add to bowl.
- Heat the oil in a nonstick skillet large enough to hold the crabs. Saute them on both sides until they are brown -- 4 or 5 minutes.
- Add the vinegar and lime juice to the corn mixture; season with salt and pepper, and serve with crabs on the side.
Nutrition Facts : @context http, Calories 882, UnsaturatedFat 10 grams, Carbohydrate 162 grams, Fat 13 grams, Fiber 24 grams, Protein 34 grams, SaturatedFat 2 grams, Sodium 527 milligrams, Sugar 69 grams, TransFat 0 grams
SOFT-SHELL CRABS WITH BLACK-BEAN SAUCE
Provided by Molly O'Neill
Categories dinner, main course
Time 30m
Yield Four servings
Number Of Ingredients 13
Steps:
- Combine the milk and Tabasco in a bowl. Set aside. Mix the flour, salt and pepper in a shallow pan. Dip the crabs in the milk and dredge in flour mixture. Heat the oil in a heavy-bottom skillet over medium-high heat. Place the crabs in the pan and cook for 3 minutes. Turn and cook until tender, about 2 more minutes. Drain on paper towels.
- Drain the fat from the pan. Return the skillet to the stove. Pour in the white wine, black-bean sauce, hoisin sauce, chili paste and ginger. Turn the heat up to medium-high and simmer until the sauce thickens, about 3 to 5 minutes. Pour sauce over crabs. Sprinkle scallions on top. Serve immediately.
Nutrition Facts : @context http, Calories 576, UnsaturatedFat 5 grams, Carbohydrate 89 grams, Fat 9 grams, Fiber 10 grams, Protein 29 grams, SaturatedFat 3 grams, Sodium 554 milligrams, Sugar 9 grams
CRISPY SOFT SHELL CRABS
Make and share this Crispy Soft Shell Crabs recipe from Food.com.
Provided by susie cooks
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Soak the crabs in milk for 30 minutes. Mix the flour, salt, pepper, ginger, paprika and garlic powder in a bag; dredge crabs in the mixture.
- Melt the butter in a large skillet over medium heat. Saute the crabs until golden-brown, 5 minutes per side.
- Spread buns with mayonnaise; top each with a crab. Dollop with coleslaw, if desired. Serve immediately.
Nutrition Facts : Calories 304.2, Fat 19.1, SaturatedFat 9.5, Cholesterol 59.2, Sodium 278.4, Carbohydrate 24.8, Fiber 0.8, Sugar 1.1, Protein 8.6
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-SHELLED CRABS MEUNIèRE
Steps:
- Combine milk, salt, and pepper in a shallow dish and soak crabs 5 minutes. Lift 1 crab out of milk, letting excess drip off, and dredge in flour. Knock off excess flour and transfer to a tray. Repeat with remaining crabs, arranging them in 1 layer as coated.
- Heat clarified butter in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté crabs, upside down, 2 minutes. Turn over and sauté until golden brown, 2 to 3 minutes more.
- Transfer crabs to a serving dish. Add butter pieces to skillet and cook until golden brown with a nutty aroma. Add lemon juice and parsley (mixture will bubble up) and remove from heat.
- Season sauce with salt and pepper and drizzle over crabs.
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