Broiled Softshell Crab Food

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.

BROILED OR GRILLED SOFTSHELL CRABS

Steps:

• Preheat the broiler, adjusting the rack so that it is just beneath the heat source; put a large nonstick roasting pan or skillet in there to heat up for about 10 minutes. Or start a grill, adjusting the rack so that it is about 4 inches from the coals.
• To broil, place the crabs, top shell up, in the pan. Broil until they are firm and their tops lightly browned, 3 to 5 minutes. Brush lightly with olive oil if you like, sprinkle with salt, and serve with lemon wedges.
• To grill, brush the crabs with a little olive oil and sprinkle with salt. Grill, turning once or twice, until browned and firm, 5 to 10 minutes. Brush with olive oil and serve with lemon or, if you like, melted butter.

GRILLED SOFT-SHELL CRABS

Steps:

• Clean crabs by removing gills and cutting off the eyes and mouth.
• Place crabs on pan or aluminum foil. Place on grill over a low fire. Baste the crabs with the Lemon Butter Sauce. Cook for 5 to 6 minutes on each side. Continue to baste during cooking. Before serving, top each crab with a slice of tomato and a small amount of mozzarella cheese. Allow cheese to melt. Remove from grill. Serve immediately.
• Add lemon juice and other seasonings. Seasonings may be adjusted for personal taste. Allow to simmer for about 20 minutes.

GRILLED SOFT SHELL CRAB SANDWICH WITH RED SLAW AND YELLOW TOMATOES

Steps:

• For the slaw: Whisk together the ketchup, red wine vinegar, celery salt, kosher salt, black pepper and cayenne in a large bowl. Add the cabbage and toss to combine. Cover and refrigerate for at least 1 hour and up to 24 hours before serving. Taste for seasoning just before serving.
• For the crabs: Heat a charcoal or gas grill to high heat direct grilling. Brush both sides of the crabs with oil and sprinkle with salt and pepper. Grill until the crabs are just firm to the touch, 2 to 4 minutes per side, depending on the size.
• For assembly: Place 1 large or 2 small crabs on the grilled buns, top with a large spoonful of coleslaw and 2 slices of tomatoes. Serve immediately.

SOFT-SHELL CRAB BLTS

Steps:

• Stir together the mayonnaise, mustard, horseradish, lemon juice, hot sauce and Worcestershire sauce in a small bowl. Refrigerate until ready to use.
• Cook the bacon in a large skillet over medium-high heat, turning, until browned and crisp, 6 to 8 minutes. Remove to a paper towel-lined plate and break the slices in half.
• Whisk the flour and 1 tablespoon Old Bay in a shallow bowl. Season the crabs with salt and pepper, then dip the crabs in the seasoned flour to coat on both sides.
• Melt the butter in a large skillet over medium-high heat until foamy. Immediately add the crabs and cook, turning, until browned and cooked through, 5 to 7 minutes. Remove to a paper towel-lined plate and sprinkle with more Old Bay.
• Assemble the sandwiches: Spread some of the mayonnaise mixture on 4 slices of toast. Top each with lettuce, tomato, some bacon and a crab. Spread the remaining mayonnaise mixture on the 4 other slices of toast and place on top of the sandwiches. Gently press down on each sandwich and cut in half. Serve with pickles.

BROILED SOFT-SHELL CRABS

Steps:

• Heat broiler, placing rack just beneath the heat source. Heat a large nonstick roasting pan under broiler for about 10 minutes.
• Place crabs, top shell up, in heated pan. Broil until firm and lightly browned, 3 to 5 minutes. Drizzle lightly with olive oil, sprinkle with salt, and serve with lemon wedges.

GRILLED SOFT-SHELL CRABS

Steps:

• Place the shallots in a saucepan with the lime juice and port. Reduce over medium heat until two tablespoons of sauce remain (five to seven minutes). Add heavy cream and grated ginger. Bring to a boil and reduce by a third to three tablespoons.
• Reduce heat to very low and whisk in the butter, a small piece at a time. Season to taste with salt and cayenne pepper. Strain the sauce through a fine mesh strainer and add a few more drops of lime juice if necessary. Keep warm (be careful not to overheat or the sauce may curdle).
• Preheat broiler or outdoor grill.
• Brush the crabs with olive oil and season with salt and pepper. Grill three to four minutes on each side, until crisp and a deep reddish brown.
• Arrange the crabs on a serving platter, drizzle sauce over them and sprinkle with scallions and coriander.

PAN-FRIED SOFT-SHELL CRABS

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.