Fried Soft Shell Crab Food

FRIED SOFT-SHELL CRAB

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.

RED LOBSTER'S FRIED SOFT-SHELL CRAB

Steps:

• 1. Clean crabs but do not remove top shell.
• 2. Rinse well in cool water.
• 3. Place the crabs on a sheet pan and season with salt, pepper, lemon, soy sauce, garlic power and onion powder, then refrigerate for at least two hours.
• 4. Place flour in one bowl, eggs in another, and bread crumbs in the last.
• 5. Roll each crab in the flour, dip in the eggs, and then coat with the bread crumbs.
• 6. Preheat oven to 450 degrees.
• 7. Heat a skillet with about one inch of oil.
• 8. Sauté each crab on one side for 4-5 minutes, turn and continue until each crab is crispy.
• 9. Place browned crabs in oven for 8 minutes until hot all the way through and crispy.

FRIED SOFT SHELL CRABS

Steps:

• Beat egg and milk.
• Add salt.
• Dip crabs thoroughly in egg and milk mixture,.
• then in flour and baking powder which have been mixed.
• Have hot fat about 1/2" deep and cook until golden brown.
• Serve with tartar sauce.

TEMPURA-FRIED SOFT-SHELL CRAB SANDWICHES WITH TARTAR SAUCE SLAW AND CRISPY OLD BAY CHIPS

Steps:

• For the tartar sauce slaw: Whisk together the cornichons, mayonnaise, capers, mustard, sugar, lemon juice, onion and some salt and pepper in a large bowl. Add the cabbage and toss to coat. Cover and refrigerate for 30 minutes.
• For the Old Bay potato chips: Meanwhile, preheat the oven to 300 degrees F. Spread the potato chips in an even layer on a baking sheet and bake, just to warm, 2 minutes. Put the Old Bay in a small mesh strainer and tap evenly over the chips; toss the chips lightly.
• For the soft-shell crabs: Set a rack in a baking sheet. Heat 3 to 4 inches of oil in a Dutch oven over medium heat until it registers 375 degrees F on a deep-frying thermometer. Whisk together 2 cups of the rice flour and 2 cups water until smooth, then season with salt and pepper and some hot sauce if using.
• Put the remaining 1 cup rice flour in a shallow dish and season with some salt and pepper. Sprinkle the crabs with salt and pepper.
• Dredge 2 crabs in flour and tap off the excess. Dip in the tempura batter, letting any excess run off. Fry until golden brown, crispy and just cooked through, turning occasionally, about 5 minutes. Drain on the rack. Repeat with the remaining 2 crabs.
• For the sandwiches: Put some of the slaw on the bottom of each bun and top with a fried crab. Add a bit more slaw and a tomato slice and top with chips. Close sandwiches with the tops of the buns and serve immediately.

VIRGINIA FRIED SOFT SHELL CRABS

Steps:

• Dress fresh crabs or thaw frozen crabs. Rinse in cold water; drain.
• Combine eggs, milk, and salt.
• Combine flour and crumbs.
• Dip crabs in egg mixture and roll in flour/crumb mixture. For heavier breading, let crabs sit several minutes and repeat dipping/rolling procedure. Additional spices, such as cayenne pepper and garlic, may also be added.
• Place crabs in a heavy frying pan which contains 1/8 to 1/4 inch of fat, hot but not smoking.
• Fry at moderate heat. When crabs are brown on one side, turn carefully and brown the other side. Cooking time is approximately 8 to 10 minutes.
• Drain on absorbent paper.

PAN-FRIED SOFT SHELL CRABS

Steps:

• Coat Heat oven to 200°F. Whisk together coconut milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish. In another dish, whisk together flour, cornstarch, and 1/2 teaspoon each salt and pepper. Working with one at a time, place crabs in milk mixture and turn to coat completely. Lift crabs, allowing excess liquid to drip into bowl, then dredge in flour mixture, turning to coat both sides. Tap off excess flour mixture and set the crabs on a baking sheet as you work.
• Pan-fry Line a baking sheet with a double layer of paper towels. Heat 1/4 inch of oil in a large skillet over medium-high heat until shimmering. Add crabs (becareful, as their liquid can cause spattering), and cook until both sides are crisp and golden brown and flesh is cooked through (it should be firm to the touch), about 4 minutes per side. Do not try to flip the crabs too soon, as the crust needs time to form; they should release easily from the pan. Using a slotted spatula, transfer crabs to prepared baking sheet to drain.
• Serve Divide the slaw evenly among four plates and top each with a crab.
• Ingredients
• Soft shell crabs should be used within several hours (no longer than 6 hours) of purchase. Store them over a bed of ice in the refrigerator until you are ready to cook them.

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.

TEMPURA SOFT-SHELL CRAB

Steps:

• Pour oil to a depth of 1 inch into a large Dutch oven, and heat to 350°.
• In a medium bowl, combine flour and salt.
• Stir yolk into soda water in a 2-cup measure until blended; pour over flour mixture, and, using a large fork, gently combine (the batter should remain slightly lumpy and should have the consistency of heavy cream).
• Dip 2 crabs into batter, letting excess batter drip back into bowl, and carefully slip into the hot oil, top-side down. Fry 1 1/2 minutes per side, until golden brown and crisp. Drain on paper towels, then transfer to a baking sheet, and keep warm in a 200° oven. Repeat with remaining oil and crabs.
• Garnish with toasted sesame seeds and serve with Asian Slaw and Crab Dipping Sauce.

PAN-FRIED SOFT-SHELL CRABS

Steps:

• Combine flour and seafood seasoning in a resealable zip-top bag. Seal and shake to mix. Combine egg and milk in a bowl. Dredge crabs in egg mixture, then add to seasoned flour and shake to coat. Shake off excess when removing from bag.
• Heat olive oil in a large saute pan or skillet over medium heat. Add crabs in a single layer and cook for 3 minutes; flip and cook until golden brown, about 3 minutes more. Remove to a serving dish.
• Mix mayonnaise, chives, pickle juice, mustard, seafood seasoning, lemon juice, salt, and pepper together for remoulade. Serve with crabs.

DEEP-FRIED SOFT-SHELL CRAB

Steps:

• Heat 2 inches oil in a deep pot to 375 degrees F (190 degrees C).
• Whisk flour, bread crumbs, cornstarch, seafood seasoning, paprika, garlic powder, salt, pepper, and chili powder together in a bowl until evenly combined. Mix milk and eggs together in a separate bowl.
• Dredge each whole crab in the flour mixture, dunk in the egg mixture, then back in the flour mixture to coat.
• Lower crabs carefully into the hot oil. Fry until they start to float, then fry for an additional minute, flipping halfway through. Transfer to a paper towel-lined tray to drain oil. Serve immediately.

FRIED SOFT SHELL CRABS WITH BASIL AIOLI

Steps:

• Prepare the aioli: Mix all of the ingredients together until homogenous.
• Set aside in the refrigerator until ready to use.
• Prepare the crabs: Pat the crabs dry and dredge in the flour mixture.
• Heat 1/2 of the olive oil in a skillet over high heat.
• Add two of the crabs and cook for about 3 minutes per side, or until browned.
• Remove from the skillet and keep warm.
• Add the rest of the oil and cook the other 2 crabs.
• Serve at once on crusty bread that has been spread with the aioli.