SAUTEED SOFT-SHELL CRABS WITH GARLIC AND BUTTER
Provided by Food Network
Categories appetizer
Time 32m
Yield 3 appetizer servings
Number Of Ingredients 18
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.
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
CHERIYAKI SOFT SHELL CRABS
Soft shell crabs are delicious and affordable when they're in season (early- to mid-summer). Try cooking them in this sweet and tangy glaze for a change of pace.
Provided by Becca H.
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- In a deep skillet, mix together the cheriyaki glaze, Worcestershire sauce, mirin and soy sauce. Bring to a boil over medium heat. Place the crabs side by side in the sauce, with the top shell down. Cook for about 5 minutes, then turn and cook for 5 more minutes. Remove to serving plates, and serve with plenty of napkins!
Nutrition Facts : Calories 180.4 calories, Carbohydrate 15.2 g, Cholesterol 97.6 mg, Fat 1.7 g, Fiber 0.1 g, Protein 22.4 g, SaturatedFat 0.2 g, Sodium 1826.6 mg, Sugar 14 g
SOFT SHELL CRAB SANDWICH
Provided by Rachael Ray : Food Network
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat about 3 inches of oil in a saucepan to about 400 degrees F.
- In a medium bowl, mix eggs, milk and beer until creamy. Put flour in a separate bowl. Dip soft shell crabs into wet batter and then dip into flour. Drop battered crab into hot oil. Fry crab for 3 minutes on each side or until golden. Serve on buns, with tartar sauce, tomato and lettuce.
- Mix mayonnaise, horseradish, pickles, salt and pepper together in a small bowl. Add lemon juice. Refrigerate until ready to use.
- Yield: about 3 cups
GRILLED SOFT SHELL CRABS WITH JICAMA SALAD
Make and share this Grilled Soft Shell Crabs With Jicama Salad recipe from Food.com.
Provided by susie cooks
Categories Crab
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine jicama, cucumber, and 1/2 cup chopped cilantro in a medium bowl. Dress with 4 tablespoons olive oil and 4 tablespoons lime juice. Season with salt, mix well and set aside.
- In a separate bowl, combine tomatoes, chiles, garlic, onions, avocado and remaining chopped cilantro. Dress with remaining lime juice, season with salt, mix gently and set aside.
- Lightly brush a hot grill or grill pan with 1 tablespoon of olive oil. Brush crabs with remaining 2 tablespoons oil, then place on grill and cook until firm, about 2 or more minutes on each side.
- To serve, divide jicama salad and tomato-avocado salsa between four plates. Top each plate with 2 crabs and garnish with cilantro sprigs and lime wedges.
Nutrition Facts : Calories 458, Fat 32.1, SaturatedFat 4.6, Cholesterol 32.8, Sodium 145.2, Carbohydrate 36.2, Fiber 14.5, Sugar 10.7, Protein 12.4
SAUTEED SOFT-SHELL CRABS CHI KIT WONG, THE FLOWER DRUM
Provided by Fred Ferretti
Categories dinner, main course
Time 20m
Yield 2 to 4 servings depending upon other dishes served
Number Of Ingredients 15
Steps:
- Crabs are usually sold cleaned and iced; if not, to clean them: with sharp knife cut off apron and flap that folds under rear body. Turn crab over and cut off facial parts at point just back of eyes. With knife fold back covering at points of back and remove spongy material from gills. Wash in cold water and pat dry.
- Combine all sauce ingredients in bowl and reserve.
- In large bowl coat crabs with mixture of beaten egg, white pepper and 1 1/2 tablespoons of cornstarch. When coated, dust thoroughly with remaining cornstarch until almost white.
- Heat wok over high heat and add peanut oil. When wisp of white smoke appears, place crabs in oil and fry until crisp. Remove from oil. Let oil get hot again and place crabs in oil a second time and fry until quite crisp. Remove and drain.
- Drain oil from wok. Place wok back on heat and when residue of oil heats add ginger, garlic, scallions and peppers and stir for about 40 seconds. Add crabs and mix well. Add sauce and mix all ingredients until crabs are thoroughly coated. Remove from wok and serve immediately.
Nutrition Facts : @context http, Calories 178, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 236 milligrams, Sugar 3 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
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