Sauteed Soft Shell Crabs With Shrimp Amandine Food

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.

GRILLED OR SAUTEED SOFT SHELL CRAB BLT

Steps:

• If grilling, brush the crabs lightly with blended olive oil, and season with salt and pepper. If sauteing, season the crabs with salt and pepper, and dredge lightly in flour. Cook the crabs for about 3 minutes per side over medium heat. Set aside and keep warm. Place the toasted brioche in the center of a plate and cover it generously with Basil Mayonnaise. Layer the arugula leaves, tomato slices, and warm pancetta, in that order, on top of the brioche. Top with the warm crabs and squeeze more Basil Mayonnaise over the plate and the crabs. Garnish with rosemary, and serve with shoestring potatoes or chips.
• Place the egg yolks, water, and basil in the bowl of a food processor. Turn on the processor and slowly add the oil through the feeding tube. Add salt and pepper, to taste. If the mayonnaise is too thick, add a little water. Transfer Basil Mayonnaise to a squeeze bottle and refrigerate.

SAUTEED SOFT-SHELL CRABS WITH SHRIMP AMANDINE

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.

SAUTEED SOFT-SHELL CRAB

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-SHELLED CRABS ON HERBED TOAST

Steps:

• Trim the crust off the bread, then cut each slice in half.
• Melt four tablespoons of butter in the skillet, add the garlic and saute for one minute. Add the bread and cook until it browns, turn it over and continue to cook until that side browns. Sprinkle the tarragon over the toast and set it on the side.
• Season the flour with salt and pepper. Pat the crab in the flour and shake off any excess flour.
• Add the oil to the skillet and heat. Add the crabs and saute for one and a half minutes, then add an additional four tablespoons of butter, swirling it around as it melts. Cook for an additional one and a half minutes, then flip it over and cook for another three minutes. Remove the crabs to a platter and keep warm.
• Pour off the hot oil and butter from the pan. Add the remaining two tablespoons of butter to the pan. Let the butter melt and just start browning. At this point, squeeze the lemon into the pan. It will bubble and thicken slightly. Remove the pan from the heat.
• Put two pieces of toast on each plate, then place a crab on each. Drizzle the sauce over the crabs and sprinkle on some parsley, then serve immediately.

CRISP SAUTEED SOFT-SHELL CRABS

Steps:

• Preheat oven to 400 degrees. Clean crabs by cutting or pulling off the apron that folds under the rear of the crab. Using scissors, snip off the 'face' just behind the eyes. Clean out the gills located on either side of the crab and rinse under cold water. Pat dry and set aside.
• In a shallow dish, mix together whole egg, yolk, and flour to create a paste. Place 1/2 cup rice flakes in the bowl of a small food processor and process to a coarse powder. Transfer ground rice flakes to a shallow dish along with remaining rice flakes, cayenne, 1/4 teaspoon salt, and 1/4 teaspoon pepper; stir to combine. Lightly brush the top of each crab with the paste mixture and then coat with the rice flake mixture.
• Divide oil between two ovenproof 12-inch skillets and heat over high heat. Add 6 crabs, shell side down, to each skillet and cook until crisp, about 4 minutes. Turn crabs and transfer skillets to oven. Roast crabs until golden brown and cooked through, about 5 minutes. Serve immediately.

SAUTEED SOFT-SHELL CRABS WITH GARLIC 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.
• Emeril garnishes with a dusting of Emerile Essence.

SHEILA'S SAUTEED SOFT-SHELL CRABS WITH LEMON BUTTER SAUCE

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.