Ginger Soft Shell Crabs Food

GRILLED SOFT-SHELL CRABS WITH SCALLIONS, GINGER AND DEEP-FRIED CAPERS

Steps:

• Clean crabs if necessary: remove the eyes, then turn the crab on its back and remove apron. Turn over again, lift up flaps at each end, and pull out spongy gill tissue. Pat dry and refrigerate until ready to grill.
• Place minced shallots in saucepan with lemon juice and white Port, and reduce over medium heat until about 2 tablespoons of sauce remain (5 to 7 minutes). Add heavy cream and grated ginger. Bring to a boil, and reduce by a third, to about 3 tablespoons.
• Reduce heat to very low, and whisk in butter, one piece at a time, whisking constantly. Season with salt and a pinch of cayenne pepper; strain sauce through a fine-mesh strainer. Taste for seasonings, adding a few drops of lemon juice if neccessary. Set sauce aside and keep warm.
• In a heavy-bottom saucepan, heat peanut oil to 325 degrees. Carefully drop in drained capers and deep-fry until buds open fully and are crisp, about 2 to 3 minutes. Remove with a slotted spoon, and drain on absorbent paper. Set aside and keep warm.
• Preheat broiler or outdoor grill until medium-hot. Brush crabs with olive oil, and season with salt and freshly ground white pepper. Grill approximately 3 to 4 minutes on each side, until nicely crisp and deep reddish brown.
• Arrange crabs on a serving plate, drizzle sauce over them, and sprinkle with sliced scallions and deep-fried capers. Serve with summer vegetables and a dry white wine.

SOFT-SHELL CRABS WITH GINGER AND BLACK BEAN SAUCE

Steps:

• Trim off the outer thin feeler claws of the crabs. Cut the crabs in half crosswise through the center.
• Put 1/2 cup of the cornstarch in a dish and dip the cut part of each crab half in it. Shake off excess.
• Combine ginger, shredded lemon rind and red pepper. Set aside.
• Combine garlic, black beans and wine and set aside. Blend broth with minced lemon peel, oyster sauce, soy sauce, sugar and salt. Set aside.
• Heat fat for deep frying and when it is almost but not smoking, add half of the crab halves. Cook about three and one-half to five minutes or until red and crisp. Transfer to a sieve and drain. Cook the remaining crab halves. Drain.
• Heat remaining one-quarter cup oil in clean skillet or wok. When hot add ginger mixture and cook about 10 minutes. Add black bean mixture and cook, stirring, about 20 seconds. Add broth mixture and bring to a boil.
• Blend remaining cornstarch with water and stir it in. When thickened pour sauce over crabs. Garnish with coriander sprigs and serve.

GINGER SOFT-SHELL CRABS

Steps:

• Coat crabs with flour seasoned with salt and pepper. Saute in 3 T. hot oil in large skillet over medium heat until golden brown on both sides, about 4 minutes. Cover and cook 1 minute. Remove from skillet and keep warm.
• Wipe out skillet. Saute shallots in remaining 3 T. hot oil over medium-high heat 1 minute. Add ginger; saute 1 minute. Add broth and scallions; heat to boiling. Reduce heat and simmer 2 minutes.
• Dissolve cornstarch in soy sauce and sherry. Stir cornstarch mixture into skillet. Boil, stirring constantly, until thickened.
• Spoon sauce over crabs on serving platter and sprinkle with sesame seeds. Serve hot.

SOFT-SHELL CRABS ''NAMBAN''

Steps:

• Make the marinade. Combine sake, ponzu, soy sauce, ginger, chili and garlic.
• Dry the crabs. Heat the oils to 180 degrees in a large skillet or wok. Dredge the crabs with a minimum amount of flour. Saute in the oil for two to three minutes on each side.
• Put the crabs and red onion in the marinade and let them sit for one to two hours. To serve, remove the crabs from the marinade, quarter them and if you like, place the flying fish roe on top to garnish.

SOFT-SHELL CRABS, WITH LIME SAUCE

Steps:

• Grate the zest of the limes and set aside.
• Into a bowl, squeeze the limes. Beat together the lime juice and the eggs. Cook the eggs in the top of a double boiler over simmering water, whisking all the time, until they thicken into a sauce. Remove from the heat, add the basil, grated lime zest and salt and pepper and keep warm over the hot water.
• Grate the ginger. Place the crabs side by side in a steamer, place some grated ginger on top of each crab, and steam, covered for eight minutes. Serve on individual plates. Garnish with parsley and pour some sauce on the side.

CRISPY SOFT SHELL CRABS

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.

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.