How To Make Cracked Conch Recipes

CRISPY PAN FRIED BAHAMIAN CRACKED CONCH WITH CITRUS SAUCE

Steps:

• Combine spiced rum, orange juice, lemon juice, lime juice, and sugar and reduce on high heat until syrupy. Slowly add butter until thick. Keep warm.
• Dip the conch in flour, then egg wash, then in bread crumbs. Cook on medium heat in canola oil until golden. Season with salt and pepper. Serve with citrus sauce and garnish with cilantro and fresh flowers if available.

CREAMY CRACKED CONCH CHOWDER WITH SAFFRON, COCONUT, AND ORANGES

Steps:

• Shellfish Cream: Heat the olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the scotch bonnet, shallots, and garlic. Stir. Let the vegetables flavor the oil (about 1 minute). Now add the clams, mussels, star anise, and black pepper. Stir. Now add the orange juice and cover the pot. Remove the clams and mussels as they open to a colander set over a bowl to catch the liquid (they start opening after about 3 minutes, just take them out as they open and cover the pot again and just keep checking for more open ones.) Reserve the shellfish and add the juices back to the pan.
• Allow the orange and shellfish juice to reduce, uncovered, until about 1 cup of liquid remains, about 10 minutes. Now add in the saffron, heavy cream, and coconut milk. Bring to a boil, stirring occasionally. Be careful, cream can boil over in a split seconds. Reduce the cream until it will just barely coat the back of a spoon, about 15 to 20 minutes. Remove from the heat and strain. Discard the solids. Reserve the flavored cream.
• While the cream is reducing, removed the cooled mussels and clams from their shells. Reserve the meat and discard the shells.
• Vegetable Garnish: Put potatoes in a saucepot of lightly salted water. Bring to a boil and turn down heat and simmer until just done. Strain off the water. Reserve the potatoes.
• In a large heavy soup pot cook the bacon with the olive oil over medium-high heat until the bacon is halfway cooked. Add the butter and stir. Add the garlic and chiles and stir briefly. Add the rest of the vegetables except the potatoes and stir to coat. Add the salt and pepper, cilantro, and bay leaf. Cook until the vegetables are cooked, but still firm, about 8 minutes.
• Add the reserved potatoes, saffron cream, clams and mussels.
• Conch: Season the conch with salt and pepper. Dredge the conch in the flour, then the egg mixture, and then the panko. Place on a large plate or pan as they are coated. You can layer them if you separate the breaded pieces with waxed paper or plastic wrap.
• To finish the dish: Heat the soup until quite warm. Heat a large skillet over medium-high heat. Add enough canola oil to coat the bottom of the pan. Saute the conch, in batches, adding more oil as necessary, until nicely colored on both sides. Remove to a paper towel lined plate. Once the conch is all cooked, chop it into pieces. Ladle the soup into warm bowls and scatter the cooked conch over the soup. Garnish with orange sections, cilantro leaves, and toasted coconut.

CRACK CONCH (CRAYFISH) WITH PEAS AND RICE

Steps:

• Mix the flour, beaten egg, seasonings and water into a pasty batter. Add the water slowly since the batter should not be too watery but should be of a paste like consistency.
• Cut conch/crayfish into thumb-sized pieces then pour the tempura batter over the conch to cover each piece. Deep fry at 350-375 F until golden brown.
• Fry bacon or salt pork in a large pan with a tight-fitting lid.
• Next, add the onion, pepper, tomato, tomato paste and thyme, then add the peas, salt and pepper to taste.
• Next, add 3 cups of water to the mix and bring to a boil.
• Next, add rice and stir. Cover and cook on medium heat for about 30.
• minutes or until rice is tender and water is absorbed.
• Serve with the conch/crayfish.