SAUTEED SOFT-SHELL CRABS WITH CAPER BROWN BUTTER
Steps:
- To prepare the soft-shell crabs: Put the flour in a pie dish or plate and season with a fair amount of salt and pepper. Dredge the crabs in the seasoned flour to coat, shaking off the excess. Heat the oil in a large skillet over medium-high flame. Lay the crabs in the hot oil in a single layer without crowding; you may have to fry them in batches. Be careful, the crabs have a tendency to pop and spatter. Cook the crabs for about 3 minutes on each side, turning once, until golden brown. Drain on paper towels and cover to keep warm.
- Lower the heat to medium and add the butter to the pan. Let the butter melt and cook until it just begins to brown. Add the capers and wine; cook, stirring, for 2 minutes until almost dry. Add the lemon juice and parsley; season with salt and pepper. Pour the caper brown butter sauce over the crabs and serve with lemon wedges.
SAUTEED CRABS
Fresh crabs are very common on the Gulf Coast. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Crab
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Wash crabs; drop head first into rapidly boiling salted water and cook for 20 minutes.
- Drain water and open crabs; clean and reserve yellow fat.
- Pour lemon juice over crab meat.
- Melt butter and crab fat in a frying pan; add crab meat, seasonings and chopped pepper.
- Cook for 20 minutes.
Nutrition Facts : Calories 116.8, Fat 8.2, SaturatedFat 5, Cholesterol 53.1, Sodium 566.1, Carbohydrate 3.1, Fiber 0.8, Sugar 1.9, Protein 8.1
SAUTEED SOFT-SHELL CRABS
Provided by Moira Hodgson
Categories dinner, lunch, main course
Time 40m
Yield 2 servings
Number Of Ingredients 17
Steps:
- Heat the olive oil in a saute pan and add shallot and garlic. Cook gently for about two minutes, or until translucent. Add the tomatoes and stir until the juices are released.
- Turn up the heat and cook until the tomatoes are somewhat dry.
- Season with salt, pepper and cayenne.
- Remove from heat and whisk in the butter, a few cubes at a time. Adjust seasoning and stir in the parsley and basil. Add lemon if necessary. Keep the sauce warm (do not overheat or it may curdle).
- Prepare the leeks. Remove the green part and cut the leeks in julienne. Wash and dry them thoroughly. Heat the peanut oil in a deep fryer and fry the leeks until light golden brown and crisp. Drain on paper towels and salt lightly. Set aside.
- Prepare the crabs. Dip the crabs in milk, then in seasoned flour. Heat the peanut oil in a large skillet and saute the crabs, starting with the shell side down first, for two minutes. Turn over and saute for one-and-a-half to two minutes on the other side. Drain of paper towels.
- Serve the crabs on heated plates. If serving two crabs person, spread tomato butter on each plate and place the crabs in a V shape, with the legs facing each other. Mound the fried leeks in the middle of the V and garnish with parsley or basil leaves. If serving three crabs, arrange them in a triangle and mound the the leeks in the center. Garnish.
REASONABLE CRABMEAT SAUTE
Provided by Food Network
Time 35m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Lightly toast the bread and brush both sides with melted butter; divide each slice in half diagonally and set on a dinner plate. Heat the butter in a skillet. When the foaming subsides, add the carrots and saute for a couple of minutes or until the carrots just begin to soften. Add the crabmeat and stir for a minute just to heat up. Add the lemon zest and juice and herbs; saute for 30 seconds and remove from heat. Season to taste with salt and pepper.
SAUTéED SOFT-SHELL CRABS WITH LEMON-BUTTER PAN SAUCE RECIPE
These crispy, plump, and briny soft-shell crabs cook up in just a few minutes, and are then topped with an even quicker lemon-brown butter pan sauce with capers and parsley. It's as pure a celebration of fresh soft-shell crabs as it gets, with nothing extraneous in the way.
Provided by Daniel Gritzer
Categories Entree Mains Quick and Easy Quick Dinners
Time 20m
Yield 2
Number Of Ingredients 7
Steps:
- In a shallow bowl, season flour with salt and pepper. Lightly dredge crabs in the seasoned flour.
- In a 10-inch stainless steel skillet, melt 4 tablespoons (60g) butter over medium-high heat until foamy. Add crabs, shell-side down, and cook until browned and crisp, about 3 minutes; be careful, as soft-shell crabs sometimes pop in the pan. Flip crabs and cook until crisp and golden on bottom side, about 3 minutes. Transfer crabs to paper towel-lined plates and season lightly with salt.
- Add remaining 4 tablespoons (60g) butter to the skillet and melt until foaming. Lower heat to medium and cook until the butter turns a medium-brown color, about 2 minutes.
- Add capers and cook until lightly crisped, about 1 minute. Add lemon juice, swirl to combine, and remove from heat.
- Stir parsley into pan sauce, season with salt, if needed. Transfer crabs to a serving platter and spoon sauce on top. Serve right away.
Nutrition Facts : Calories 704 kcal, Carbohydrate 13 g, Cholesterol 376 mg, Fiber 1 g, Protein 48 g, SaturatedFat 31 g, Sodium 1274 mg, Sugar 0 g, Fat 51 g, ServingSize Serves 2 as a main or 4 as a starter, UnsaturatedFat 0 g
SHEILA'S SAUTEED SOFT-SHELL CRABS WITH LEMON BUTTER SAUCE
When my boyfriend told me soft-shell crabs was one of his favorite dishes, I knew I was in trouble. I had never made them before, so I realized I was in for a long learning process. Well, I think I have finally mastered it. As a matter of fact, when we were recently out to dinner, he ordered some soft-shell crabs and then proclaimed (with surprise) that they weren't near as good as mine! So, I will share my success with you.
Provided by JackieOhNo
Categories Crab
Time 25m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- In Ziploc bag, add flour and Old Bay seasoning. Seal and shake to mix.
- In bowl, combine eggs and milk.
- Dredge crabs in egg mixture, then add to seasoned flour and shake to coat. Shake off excess when removing from bag.
- Heat 3 T. oil in large saute pan or skillet over medium heat. Add 3 crabs in a single layer and cook for about 3 minutes, then turn and cook for another 3 minutes. The crabs should be nice and golden brown. (Be careful when cooking, because they sometimes will pop and/or spatter.) Remove crabs to serving dish.
- Heat remaining 3 T. oil in pan, then add the next 3 crabs and repeat cooking instructions.
- Do not clean out pan when crabs are removed, but add butter. Let the butter melt and turn a little brown. Add the capers and the wine. Cook for about 1 minute, then add the lemon juice and the parsley. Cook for about 2 more minutes, or until reduced by about a third. Pour sauce over the crabs and serve.
Nutrition Facts : Calories 665.1, Fat 47, SaturatedFat 14.9, Cholesterol 198.8, Sodium 485.7, Carbohydrate 38.4, Fiber 1.6, Sugar 2.3, Protein 17
SAUTEED SOFTSHELL CRABS
Provided by R. W. Apple Jr.
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat a large cast-iron skillet over medium heat. Place flour on a plate, and season with salt and pepper. Dredge soft-shell crabs in flour, shaking off excess. When the skillet is hot, add half the butter and canola oil to a depth of about 1/4 inch. Add four crabs, backside down, being careful to avoid spattering. When they brown lightly, turn, and finish cooking on the other side, until cooked through, 3 to 5 minutes total, depending on the size of the crabs. Drain on paper towels, and repeat with remaining crabs, adding more butter or oil to pan if needed.
- In a small bowl, stir together remaining clarified butter and lemon juice. Drizzle over crabs, sprinkle with parsley, and serve immediately.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 8 grams, Carbohydrate 25 grams, Fat 14 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 5 grams, Sodium 228 milligrams, Sugar 0 grams, TransFat 0 grams
SAUTEED SOFT-SHELL CRAB
Categories Milk/Cream Shellfish Sauté Quick & Easy Crab Spring Parsley Parade
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- 1. Place the milk in a shallow bowl large enough to hold the crabs in a single layer. Add the crabs and let them soak for 1 hour. Drain and discard the milk.
- 2. Season the flour with salt and pepper in a paper or plastic bag. Lightly dredge each crab in the flour.
- 3. Heat the oil and butter together in a nonstick skillet over medium-high heat and sautè the crabs in batches until golden, about 4 minutes per side. Add more oil and butter to the pan if necessary.
- 4. To serve, place a crab in the center of 4 salad plates and garnish each with a sprinkle of chopped parsley and a small dollop of Rèmoulade Sauce.
SAUTEED SOFT-SHELL CRABS WITH SHRIMP AMANDINE
Provided by Pierre Franey
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the crabs right side up on a cutting board. Cut off the protruding eyes with a knife. Turn each crab on its back. Remove the triangular shaped apron. Lift the flap on each side, and remove the spongy gill tissue underneath. Rinse the crabs with cold water, and pat them dry with paper towels.
- Place one shrimp in each pocket where the gills were removed.
- Place the crabs in a low dish and add the milk, Tabasco and salt and pepper to taste. Blend well; turn the crabs to coat them with the milk mixture. Drain.
- Place the flour on a flat dish, and carefully dredge the crabs in flour. Shake, and remove any excess.
- Heat the oil in a large nonstick skillet that will hold the crabs in one layer. Add the crabs. Cook on one side over medium heat for about 3 to 4 minutes or until the crabs are golden brown. Turn, and cook on the other side until golden brown. The total cooking time should be about 7 to 8 minutes, depending on the thickness. Transfer the crabs to a warm serving plate, and keep warm.
- Pour off the fat from the skillet, and wipe it clean with paper towels. Add the butter, and when melted, add the sliced almonds. Cook, shaking, until the almonds become lightly browned. Add the lemon juice, blend well by shaking the pan, and pour over the crabs. Sprinkle with the parsley, and serve immediately.
Nutrition Facts : @context http, Calories 366, UnsaturatedFat 14 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 8 grams, Sodium 283 milligrams, Sugar 1 gram, TransFat 1 gram
SAUTEED SOFT-SHELL CRABS
Provided by Marian Burros
Categories dinner, lunch, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- To clean the crabs: With a small knife cut off the apron at the rear of the body. Turn the crab and cut off the face at the point just behind the eyes. Lift each point of the crab at the sides and with your fingers clean out the feathery gills. Wash under cold water.
- Toast almonds until golden.
- Season flour with salt and pepper and dredge crabs lightly in flour. heat butter and oil in 1 or 2 skillets large enough to hold the crabs in a single layer and saute about 3 minutes on each side, until golden. Top with almonds and serve with lemon wedges.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 12 grams, Carbohydrate 3 grams, Fat 20 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 6 grams, Sodium 193 milligrams, Sugar 0 grams, TransFat 0 grams
SAUTEED SOFT-SHELL CRABS WITH GARLIC BUTTER
Make and share this Sauteed Soft-Shell Crabs With Garlic Butter recipe from Food.com.
Provided by gailanng
Categories Crab
Time 42m
Yield 3 serving(s)
Number Of Ingredients 9
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.
- Emeril garnishes with a dusting of Emerile Essence.
Nutrition Facts : Calories 406.3, Fat 13.8, SaturatedFat 3.9, Cholesterol 26.6, Sodium 278.4, Carbohydrate 52.9, Fiber 2.6, Sugar 1.1, Protein 12.1
People also searched
More about "sauteed crabs food"
SAUTéED SOFT SHELL CRABS TWO WAYS - BETTER MAGAZINE
From better.net
CRABMEAT SAUTé WITH HERBS RECIPE - THE SPRUCE EATS
From thespruceeats.com
SAUTéED SOFT-SHELL CRABS | HOW TO FEED A LOON
From howtofeedaloon.com
THESE NOVA CRAB HOUSES HAVE THE BEST BLUE CRABS IN THE REGION
From northernvirginiamag.com
SAUTéED SOFT SHELL CRABS RECIPE - THE COOK'S COOK
From thecookscook.com
SIMPLE SOFT SHELL CRABS (SAUTéED WITHOUT FLOUR)
From umamigirl.com
SAUTEED SOFT SHELL CRABS - CONGRESSIONAL SEAFOOD
From congressionalseafood.com
SAUTéED GARLIC BUTTER DUNGENESS CRAB LEGS - THE …
From thesuburbansoapbox.com
SAUTEED SOFT SHELL CRABS - GOOD COOKING SHOW
From goodcookingshow.com
SHABOOM'S KITCHEN -- RECIPE ARCHIVES - CRAB NORFOLK
From shaboomskitchen.com
HOT BUTTERED CRAB CLAWS-THE NEW NORMAL - LITTLE …
From littlecoastalkitchen.com
SOFT-SHELL CRAB DISHES TO TRY AT LOCAL RESTAURANTS, WHILE THEY LAST
From citizen-times.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love