Low Carb Soft Shell Crab Food

SOFT SHELL CRAB SUSHI ROLL {GLUTEN-FREE, DAIRY-FREE}

Steps:

• Place ice water in large bowl. Gradually pour beaten egg yolk into the ice water, stirring with chopsticks. Add flour, cornstarch and baking powder all at once, lightly mixing with chopsticks until ingredients are loosely combined. Batter should be runny and lumpy. Place batter bowl into larger ice bath bowl to keep it cold while frying.
• Heat the oil (over medium/medium-high) in a small pot to 340 degrees F for seafood. (If you don't have a thermometer, test the oil by dropping a piece of batter into the hot oil - if it sinks and immediately rises to the top the oil is hot enough). There should be enough oil so that the soft shell crab is completely submerged.
• Dip soft shell crabs first in flour in batter, and drop into hot oil. Depending on how large your pot is fry 2-3 at a time 3-4 minutes per side, flipping them over in the middle. Remove from oil and drain on paper towels. Repeat for remaining soft shell crabs.
• To make the rolls, place seaweed sheet in front of you, and on the lower 1/3 of the sheet layer avocado, cucumber, alfalfa and soft shell crab cut in half. Start rolling away from you, making sure to tightly hold everything together. Cut into six pieces with a sharp knife. Repeat for remaining ingredients.
• (If you have a bamboo sushi rolling mat, cover it in plastic wrap and use that to make the rolls, placing the seaweed sheet on top, layering the ingredients and then rolling away from you, holding the roll tightly together).
• Serve with gluten free tamari, wasabi and spicy mayo (mixture of mayo and Sriracha)

SOFT SHELL CRAB

Steps:

• Combine chili paste, white vinegar, rice vinegar, garlic cloves, kosher salt, sugar, and water in a saucepan and bring to a boil. Simmer for 30 minutes and skim if needed. Add cornstarch and bring back to a boil to thicken. Set aside and let cool.
• Heat oil to 360 degrees F. in a deep pot.
• Dredge crab in buttermilk and dip in tempura flour. Fry in oil for 2 minutes until crisp. Set aside. Place asparagus spear in oil for one minute. Set aside.
• Place 2 ounces of the cooled chili paste sauce in a shallow bowl along with a mound of cooked rice noodles. Arrange carrot and sprigs of basil, cilantro, and mint next to the noodles. Place lime wedge along side the noodles. Put fried crab on top of noodles with asparagus spear.

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.

SOFT-SHELL CRAB WITH LEMON BUTTER

Steps:

• Make the coating: in a shallow dish, stir the all the coating ingredients together.
• Remove the feeler underneath the crab shells on both sides; rinse the crab and dry carefully.
• In a big skillet over medium heat, melt the butter with the vegetable oil; add in shallots and saute until lightly softened, about 1 minute.
• Roll the crabs in the flour mixture and place them in the skillet; saute, turning once, for about 3 minutes on each side.
• When they have finished cooking and have turned pink, add the lemon juice, garlic, parsley, and salt and pepper to taste and cook another minute or two.
• Make sure the garlic is cooked but not browned; taste for seasoning.
• Transfer the crabs to individual plates and garnish with lemon and parsley; serve immediately.

GRILLED SOFT SHELL CRABS WITH TANGY SEAFOOD SAUCE

Steps:

• Mix together the melted butter, lemon juice, salt and pepper; set aside for basting.
• In a small bowl, add mayonnaise, chili sauce, horseradish, and dry mustard; stir well to combine; refrigerate until ready to serve.
• Grill softshell crabs over hot coals for 7 to 8 minutes per side, basting often with lemon-butter mixture.
• Serve warm with seafood sauce.

SOFT SHELL CRABS MIA

Steps:

• Mix everything, except crabs, in a shallow baking dish. Add crabs and cover.
• Marinate in the fridge for 1/2 hour.
• Place crabs on a hot grill.
• Cook for 15 minutes on each side basting and turning often.
• To decrease cooking time, cover grill with large lid to help circulate the heat evenly.
• Crabs are done when they are pink/red and slightly crisp, but still moist.
• Cook time does not include time to marinate.