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.
SAUTéED SOFT-SHELL CRABS WITH LEMON-BUTTER PAN SAUCE RECIPE
These crispy, plump, and briny soft-shell crabs cook up in just a few minutes, and are then topped with an even quicker lemon-brown butter pan sauce with capers and parsley. It's as pure a celebration of fresh soft-shell crabs as it gets, with nothing extraneous in the way.
Provided by Daniel Gritzer
Categories Entree Mains Quick and Easy Quick Dinners
Time 20m
Yield 2
Number Of Ingredients 7
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.
Nutrition Facts : Calories 704 kcal, Carbohydrate 13 g, Cholesterol 376 mg, Fiber 1 g, Protein 48 g, SaturatedFat 31 g, Sodium 1274 mg, Sugar 0 g, Fat 51 g, ServingSize Serves 2 as a main or 4 as a starter, UnsaturatedFat 0 g
SOFT-SHELL CRABS MEUNIERE WITH HAZELNUTS
Provided by Moira Hodgson
Categories dinner, project, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Dip crabs in milk, then in flour seasoned with salt and pepper. Heat butter in a large skillet and saute the crabs, starting with the shell side down first for two minutes. Turn over and saute for one and a half to two minutes on the other side. Drain on paper towels.
- Add hazelnuts and hazelnut oil to pan and scrape up cooking juices. Serve crabs immediately with pan juices and nuts poured over them. Garnish with herbs and lemon wedges.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 16 grams, Carbohydrate 4 grams, Fat 22 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 186 milligrams, Sugar 1 gram, TransFat 0 grams
SOFT-SHELL CRABS WITH BROWN BUTTER
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put the crabs in a shallow dish in one layer and add the milk, cayenne, salt and pepper. Turn the crabs in the milk.
- Dip the crabs immediately into the flour, turning to coat them well. Shake off the excess flour.
- Heat the oil until quite hot in a nonstick skillet large enough to hold the crabs in one layer. Add the crabs, belly side down. Cook for 4 to 5 minutes (more or less, depending on the size of the crabs) until golden brown on both sides and cooked through.
- Transfer the crabs to a warm serving platter. Garnish with lemon slices.
- Wipe out the skillet with a clean cloth and add the butter. When it is bubbling and turned hazelnut color add the lemon juice and pour the mixture over the crabs. Sprinkle with parsley and serve immediately.
Nutrition Facts : @context http, Calories 238, UnsaturatedFat 9 grams, Carbohydrate 19 grams, Fat 17 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 300 milligrams, Sugar 2 grams, TransFat 0 grams
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