RED LOBSTER'S FRIED SOFT-SHELL CRAB
A new spin on a summer staple from Red Lobster. Fried soft-shell crab is seafood-lovers' bliss. It's a fresh and flavorful combination of the best ingredients on earth.
Provided by RedLobsterRestauran
Categories Crab
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 469.5, Fat 7.9, SaturatedFat 2.1, Cholesterol 232.3, Sodium 1319.7, Carbohydrate 64.6, Fiber 3.4, Sugar 4.2, Protein 32.4
FRIED SOFT SHELL CRABS
Make and share this Fried Soft Shell Crabs recipe from Food.com.
Provided by Bliss
Categories Crab
Time 12m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 95.4, Fat 2.5, SaturatedFat 1.1, Cholesterol 57.1, Sodium 162.3, Carbohydrate 13.7, Fiber 0.4, Sugar 0.1, Protein 4.2
SOFT-SHELL CRAB WITH PRESERVED LEMON AND ALMONDS
Provided by David Tanis
Categories dinner, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season the flour for dredging: mix together flour, cumin, coriander, cayenne, paprika and salt in a shallow bowl. Quickly dip both sides of the crabs in flour mixture and shake off excess.
- Put 4 tablespoons melted butter in a large, wide cast-iron skillet over medium-high heat. When butter is hot, carefully put in the crabs, top side down. Cook for about 2 minutes per side, until well crisped and cooked through. Remove crabs to a warmed platter. Sprinkle lightly with salt.
- Add 4 more tablespoons melted butter to pan and add sliced almonds. Stir to coat and cook until lightly browned, 1 to 2 minutes. Add preserved lemon and cilantro and turn off heat.
- Spoon butter sauce over crabs, surround with lemon wedges and serve immediately.
Nutrition Facts : @context http, Calories 355, UnsaturatedFat 12 grams, Carbohydrate 16 grams, Fat 30 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 15 grams, Sodium 68 milligrams, Sugar 1 gram, TransFat 1 gram
PAN-FRIED SOFT-SHELL CRABS
Ask your fishmonger to clean soft-shell crabs for you. Crabs should be cooked no more than six hours after they are cleaned.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
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.
SOFT-SHELL CRABS, PAN-FRIED
Provided by Moira Hodgson
Categories dinner, quick, main course
Time 7m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Pat the crabs dry with paper towels.
- Heat the butter and oil in a skillet over medium heat. Add the crabs backside down and sprinkle with pepper flakes. Cover the crabs with a spatter-proof shield or a lid held at an angle to prevent spattering. Cook for three to four minutes.
- Turn the crabs over and add the almonds. The butter will now be starting to brown. Cook for an additional three minutes, or until the crabs are cooked. Sprinkle with parsley, salt and pepper and serve with the lemon.
Nutrition Facts : @context http, Calories 333, UnsaturatedFat 16 grams, Carbohydrate 3 grams, Fat 30 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 12 grams, Sodium 258 milligrams, Sugar 1 gram, TransFat 1 gram
MARYLAND FRIED SOFT-SHELL CRABS
Provided by Marian Burros
Categories dinner, appetizer
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Wash and clean crabs by cutting off the face just behind the eyes. Lift top of shell and remove the spongy fingers. If the crab is a female (identified by striped markings), remove the back or apron. Rinse and dry.
- Season flour with salt and pepper and mix in baking powder. Dredge crabs in mixture.
- Pour oil into skillet to depth of 1 inch. Heat to 375 degrees. Cook crabs on both sides until brown, 4 to 5 minutes. Drain and serve with lemon wedges and tartar sauce, if desired.
Nutrition Facts : @context http, Calories 430, UnsaturatedFat 16 grams, Carbohydrate 48 grams, Fat 19 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 312 milligrams, Sugar 0 grams, TransFat 0 grams
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