Sauteed Soft Shell Crabs With Shrimp Amandine Recipes

SAUTéED SOFT-SHELL CRABS WITH LEMON-BUTTER PAN SAUCE RECIPE

Steps:

• In a shallow bowl, season flour with salt and pepper. Lightly dredge crabs in the seasoned flour.
• In a 10-inch stainless steel skillet, melt 4 tablespoons (60g) butter over medium-high heat until foamy. Add crabs, shell-side down, and cook until browned and crisp, about 3 minutes; be careful, as soft-shell crabs sometimes pop in the pan. Flip crabs and cook until crisp and golden on bottom side, about 3 minutes. Transfer crabs to paper towel-lined plates and season lightly with salt.
• Add remaining 4 tablespoons (60g) butter to the skillet and melt until foaming. Lower heat to medium and cook until the butter turns a medium-brown color, about 2 minutes.
• Add capers and cook until lightly crisped, about 1 minute. Add lemon juice, swirl to combine, and remove from heat.
• Stir parsley into pan sauce, season with salt, if needed. Transfer crabs to a serving platter and spoon sauce on top. Serve right away.

SAUTEED SOFT-SHELL CRABS WITH CAPER BROWN BUTTER

Steps:

• To prepare the soft-shell crabs: Put the flour in a pie dish or plate and season with a fair amount of salt and pepper. Dredge the crabs in the seasoned flour to coat, shaking off the excess. Heat the oil in a large skillet over medium-high flame. Lay the crabs in the hot oil in a single layer without crowding; you may have to fry them in batches. Be careful, the crabs have a tendency to pop and spatter. Cook the crabs for about 3 minutes on each side, turning once, until golden brown. Drain on paper towels and cover to keep warm.
• Lower the heat to medium and add the butter to the pan. Let the butter melt and cook until it just begins to brown. Add the capers and wine; cook, stirring, for 2 minutes until almost dry. Add the lemon juice and parsley; season with salt and pepper. Pour the caper brown butter sauce over the crabs and serve with lemon wedges.

SAUTEED SOFT-SHELL CRABS WITH SHRIMP AMANDINE

Steps:

• Place the crabs right side up on a cutting board. Cut off the protruding eyes with a knife. Turn each crab on its back. Remove the triangular shaped apron. Lift the flap on each side, and remove the spongy gill tissue underneath. Rinse the crabs with cold water, and pat them dry with paper towels.
• Place one shrimp in each pocket where the gills were removed.
• Place the crabs in a low dish and add the milk, Tabasco and salt and pepper to taste. Blend well; turn the crabs to coat them with the milk mixture. Drain.
• Place the flour on a flat dish, and carefully dredge the crabs in flour. Shake, and remove any excess.
• Heat the oil in a large nonstick skillet that will hold the crabs in one layer. Add the crabs. Cook on one side over medium heat for about 3 to 4 minutes or until the crabs are golden brown. Turn, and cook on the other side until golden brown. The total cooking time should be about 7 to 8 minutes, depending on the thickness. Transfer the crabs to a warm serving plate, and keep warm.
• Pour off the fat from the skillet, and wipe it clean with paper towels. Add the butter, and when melted, add the sliced almonds. Cook, shaking, until the almonds become lightly browned. Add the lemon juice, blend well by shaking the pan, and pour over the crabs. Sprinkle with the parsley, and serve immediately.

SAUTEED SOFT-SHELL CRABS WITH GARLIC AND BUTTER

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.

SAUTEED SOFTSHELL CRABS

Steps:

• Heat a large cast-iron skillet over medium heat. Place flour on a plate, and season with salt and pepper. Dredge soft-shell crabs in flour, shaking off excess. When the skillet is hot, add half the butter and canola oil to a depth of about 1/4 inch. Add four crabs, backside down, being careful to avoid spattering. When they brown lightly, turn, and finish cooking on the other side, until cooked through, 3 to 5 minutes total, depending on the size of the crabs. Drain on paper towels, and repeat with remaining crabs, adding more butter or oil to pan if needed.
• In a small bowl, stir together remaining clarified butter and lemon juice. Drizzle over crabs, sprinkle with parsley, and serve immediately.