SOFT-SHELL CRAB CROSTINI WITH ARUGULA BUTTER
For easy weeknight meals, I dry my cleaned crabs thoroughly so they don't steam, then sauté them in plenty of butter or oil. You could use a breading like flour or cornmeal to augment the crunch factor, but it also impedes the sweetness of the meat. And good crabs don't really need it. The trick is to know when to take them off the heat. As soon as they turn from gray-brown to rust and white, the texture goes from soft to taut and they are ready. Soft-shell crabs don't need much adornment; a squirt of citrus and some freshly ground black pepper offset the funky sea flavor beautifully. But a little garlic and something green and sprightly (here, a combination of arugula and chives) can make them even better.
Provided by Melissa Clark
Categories dinner, quick, appetizer
Time 25m
Yield 4 servings as an appetizer, 2 as a main course
Number Of Ingredients 8
Steps:
- Finely chop 1/4 cup of the arugula. Combine in a bowl with the butter, chives, garlic, salt and pepper.
- Heat 4 tablespoons of the arugula butter mixture in a large skillet over medium-high heat. Add the crabs and cook, without moving, until crisp and golden, 2 to 3 minutes a side. Transfer to a paper-towel-lined plate and sprinkle with salt.
- Preheat the broiler. Place the bread on a baking sheet and run under the broiler until golden, 1 to 2 minutes. (Watch carefully to see that they don't burn.) Spread the toasted bread with the remaining butter and each slice with a crab. Thinly slice the remaining arugula and sprinkle on top of each serving.
Nutrition Facts : @context http, Calories 303, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 24 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 15 grams, Sodium 213 milligrams, Sugar 2 grams, TransFat 1 gram
SAUTEED SOFT-SHELL CRABS WITH GARLIC AND BUTTER
Provided by Food Network
Categories appetizer
Time 32m
Yield 3 appetizer servings
Number Of Ingredients 18
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.
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.
SOFT-SHELLED CRABS MEUNIèRE
Steps:
- Combine milk, salt, and pepper in a shallow dish and soak crabs 5 minutes. Lift 1 crab out of milk, letting excess drip off, and dredge in flour. Knock off excess flour and transfer to a tray. Repeat with remaining crabs, arranging them in 1 layer as coated.
- Heat clarified butter in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté crabs, upside down, 2 minutes. Turn over and sauté until golden brown, 2 to 3 minutes more.
- Transfer crabs to a serving dish. Add butter pieces to skillet and cook until golden brown with a nutty aroma. Add lemon juice and parsley (mixture will bubble up) and remove from heat.
- Season sauce with salt and pepper and drizzle over crabs.
SOFT SHELL CRABS MIA
I love soft shell crabs! This recipe comes from the Crabplace.com. It is very easy and very delicious! I have also sauteed these in alittle butter and olive oil.
Provided by susie cooks
Categories Very Low Carbs
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 281.8, Fat 18.5, SaturatedFat 2.6, Cholesterol 32.8, Sodium 1146.5, Carbohydrate 3.8, Fiber 0.2, Sugar 1.2, Protein 9.6
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
More about "soft shell crab crostini with arugula butter food"
SOFT-SHELL CRAB SANDWICHES WITH SPICY TARTAR SAUCE ...
From finecooking.com
5/5 (2)Category LunchCuisine AmericanCalories 600 per serving
OUR FAVORITE SOFT-SHELL CRAB RECIPES - COOKING LIGHT
From cookinglight.com
Estimated Reading Time 2 mins
SOFT SHELL CRAB RECIPE WITH SALAD AND SPICY SAUCE - UMAMI GIRL
From umamigirl.com
SOFT SHELL CRAB BURGER RECIPE - NOT QUITE NIGELLA
From notquitenigella.com
HOW TO COOK SOFT SHELL CRAB AT HOME - THE MANUAL
From themanual.com
SOFT-SHELL CRAB SANDWICHES WITH PANCETTA ... - FOOD AND WINE
From foodandwine.com
Servings 4Total Time 45 mins
- In a small bowl, whisk the mayonnaise, cornichons, red onion, tarragon, capers and mustard. Season with salt and pepper.
- In a large skillet, arrange the pancetta slices in a single layer. Place a flat pot lid, slightly smaller than the skillet, directly on the pancetta to weight it down. Cook over moderate heat, turning once, until the pancetta is crisp, about 6 minutes. Transfer the pancetta to paper towels and wipe out the skillet.
- In the skillet, melt the butter in the olive oil. Season the soft-shell crabs with salt and pepper and dust them generously with flour. Add the crabs to the skillet and cook over high heat, turning once, until crisp, about 7 minutes.
- Spread the remoulade on the cut sides of the buns. Arrange the pancetta on the bottoms and top with the arugula, tomato slices and crabs. Close the sandwiches, cut them in half and serve.
SOFT SHELL CRAB BURGER: THE LITERAL KRABBYPATTY | CAROLYN ...
From carolynscooking.com
Servings 4Estimated Reading Time 3 mins
- Make the remoulade. Mix all of the ingredients together in a bowl and refrigerate until ready to use. Discard the garlic clove just before using.
- Being careful not to overwork the meat, form the chuck into 4 patties. Season each with salt and pepper. Make an indentation on each patty with your thumb.
- For the crabs, mix the flour, paprika, garlic powder, salt and pepper on a plate. Dredge each crab in the flour mixture. Heat butter in a skillet, place the crabs in the pan, top shell side down. Flip each crab after 3 minutes and cook the other side for an additional 3 minutes or until the crabs are red.
- Cook the burgers. Heat a cast iron pan until very hot. Add a pat of butter and then the patties, indentation side down. Flip after 3 minutes and cook until desired doneness (I like medium rare).
SOFT-SHELL CRABS WITH WILTED ARUGULA RECIPE - FOOD AND …
From foodandwine.com
Servings 4
- Season the flour with salt and pepper; dredge the crabs in the flour, tapping off any excess. In a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Add 4 of the crabs to the skillet and cook over moderately high heat until golden, about 3 minutes per side. Transfer the crabs to a low oven and keep warm. Repeat with another tablespoon each of the butter and oil and the remaining crabs.
- Wipe out the skillet. Add the remaining 2 tablespoons of oil and heat until shimmering. Add the arugula and season lightly with salt. Remove from the heat and toss quickly to barely wilt the arugula. Arrange the ham slices on plates and top with the crabs. Mound the arugula alongside and serve with lemon wedges.
HOW TO PREPARE SOFT-SHELL CRABS - FINECOOKING
From finecooking.com
Estimated Reading Time 6 mins
SIMPLE SOFT SHELL CRABS (SAUTéED WITHOUT FLOUR) - UMAMI GIRL
From umamigirl.com
4.6/5 (32)Calories 250 per servingCategory Fish + Shellfish
SOFT-SHELL CRABS IN BACON ON ARUGULA & MUSTARD VINAIGRETTE ...
From myrecipes.com
Servings 4
PERFECT SOFT-SHELL CRABS TO SAUTE FOR AN EASY TREAT - THE ...
From nytimes.com
Estimated Reading Time 2 mins
SPECTACULAR SOFT-SHELL CRAB. - PASTA ON THE FLOOR
From pastaonthefloor.com
Estimated Reading Time 2 mins
FRIED SOFTSHELL CRABS IS AN ELEGANT CAJUN DISH IN THIS ...
From acadianatable.com
Estimated Reading Time 5 mins
SEA+SQUIRT RECIPES | BIGOVEN
From bigoven.com
KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX.
From keeprecipes.com
SOFT SHELL CRAB CROSTINI ARCHIVES - PASTA ON THE FLOOR
From pastaonthefloor.com
SOFT SHELL CRAB ON TOAST RECIPE - FOOD NEWS
From foodnewsnews.com
SOFT-SHELL CRAB CROSTINI WITH ARUGULA BUTTER RECIPE ...
From pinterest.ca
SOFT SHELL CRAB APPETIZER RECIPES
From tfrecipes.com
SOFT SHELL CRAB RECIPES - CRAB-O-LICIOUS.COM
From crab-o-licious.com
SOFT-SHELL CRABS - DEFINITION OF SOFT-SHELL CRABS BY THE ...
From thefreedictionary.com
SOFT SHELL CRAB RECIPES | MYRECIPES
From myrecipes.com
SOFT-SHELL CRABS IN BALANCE... :-D | BADGER & BLADE
From badgerandblade.com
SAUTEED SOFT-SHELL CRABS WITH GARLIC BUTTER - ERECIPE
From erecipe.com
SOFT SHELL CRAB RECIPES| TO-TABLE
From to-table.com
@20GENERICL | TWITTER
SPRING ARCHIVES - PAGE 3 OF 3 - NEWPORT INTERNATIONAL
From newportintl.com
YOUR ESSENTIAL GUIDE TO SOFT SHELL CRABS | SOFT SHELL ...
From fultonfishmarket.com
SOFT-SHELL CRAB TOAST RECIPE - FOOD NEWS
From foodnewsnews.com
SOFT SHELL CRAB CROSTINI WITH ARUGULA BUTTER RECIPES
From tfrecipes.com
SOFT-SHELL CRAB CROSTINI WITH ARUGULA BUTTER - MASTERCOOK
From mastercook.com
SOFT SHELL CRAB RECIPES - NYT COOKING
From cooking.nytimes.com
CRABS IN SHELL
From bigoven.com
SOFT-SHELL CRAB CROSTINI WITH ARUGULA BUTTER | KEEPRECIPES ...
From keeprecipes.com
SOFT-SHELL CRAB CROSTINI WITH ARUGULA BUTTER - DINING AND ...
From diningandcooking.com
ARUGULA STEMS RECIPE | STORING
From humoraangenaam.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