SOFT SHELL CRAB SANDWICH WITH HARISSA AIOLI
Soft shell crabs are an east coast delicacy only available during the warmer months. Their crispy texture and rich flavor match up well against the dynamic spices and heat of the harissa aioli. - Courtesy of David Seigal, Executive Chef of Cull & Pistol Oyster Bar
Provided by Angela Carlos
Yield 4
Number Of Ingredients 9
Steps:
- Add canola oil to a high-walled pot and bring to 375 degrees F.
- Dredge the crabs through the flour, shaking them to remove any excess flour, and gently place them one by one into the cooking oil.
- Allow the crabs to cook on one side for 3 minutes, then carefully flip each crab and cook on the other side for an additional 2 minutes.
- Once the crabs are crisp, remove them from the oil and allow them to drain on a paper towel-lined plate. Season the crabs immediately with salt.
- Mix the harissa and mayonnaise in a bowl and then spread the aioli onto both sides of the buns.
- Place lettuce and pickles on the bottom of each of the buns, then top with crabs and serve.
Nutrition Facts : ServingSize 1 serving, Calories 3620 calories, Sugar 2 g, Fat 364 g, Carbohydrate 81 g, Cholesterol 33 mg, Fiber 4 g, Protein 17 g, SaturatedFat 30 g, Sodium 1345 mg, TransFat 1 g
CRISPY SOFT-SHELL CRAB SANDWICHES RECIPE
Our homemade rémoulade sauce takes this classic seafood sandwich to the next level. If you're new to cooking soft-shells, many seafood counters sell pre-cleaned crabs that are ready to cook. (Be sure to use them the same day you buy them.) Or follow the directions below and prep them at home with a pair of kitchen shears.
Provided by Southern Living Test Kitchen
Categories Crab
Time 1h
Yield Serves 6
Number Of Ingredients 16
Steps:
- Stir together first 7 ingredients, 1 teaspoon of the salt, and 1⁄2 teaspoon of the pepper in a bowl; set aside.
- Using a sharp pair of kitchen shears, snip off mouth and eyes of crabs; squeeze out gooey matter where cut was made. Carefully raise top shell on far left of crab. Use shears to cut away feathery-looking gills; repeat procedure on right side of crab. Turn crab over, and remove tough flap from stomach.
- Stir together flour and remaining 1⁄2 teaspoon each salt and pepper. Dredge crabs in flour mixture, shaking off excess. Melt 2 tablespoons butter with 2 tablespoons oil in a large skillet over medium-high until hot. Add 3 prepared crabs; cook until golden brown and aromatic, 4 to 5 minutes per side. Place crabs on paper towels to drain and cool. Repeat with remaining butter, oil, and prepared crabs.
- Divide sauce, fried crabs, lettuce, and tomatoes evenly among potato rolls, and serve immediately.
SOFT SHELL CRAB SANDWICH
Provided by Rachael Ray : Food Network
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat about 3 inches of oil in a saucepan to about 400 degrees F.
- In a medium bowl, mix eggs, milk and beer until creamy. Put flour in a separate bowl. Dip soft shell crabs into wet batter and then dip into flour. Drop battered crab into hot oil. Fry crab for 3 minutes on each side or until golden. Serve on buns, with tartar sauce, tomato and lettuce.
- Mix mayonnaise, horseradish, pickles, salt and pepper together in a small bowl. Add lemon juice. Refrigerate until ready to use.
- Yield: about 3 cups
SOFTSHELL CRAB SANDWICH WITH TOASTED PAPRIKA AIOLI
Steps:
- Place the mayonnaise, garlic, toasted paprika, cayenne and lemon juice in a blender and blend until smooth. Preheat grill. Brush the crabs with the olive oil and season with salt and pepper to taste. Grill. Place 1 crab on each roll, spread with aioli and top with watercress.
FRIED SOFT SHELL CRABS WITH BASIL AIOLI
Make and share this Fried Soft Shell Crabs With Basil Aioli recipe from Food.com.
Provided by Mercy
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare the aioli: Mix all of the ingredients together until homogenous.
- Set aside in the refrigerator until ready to use.
- Prepare the crabs: Pat the crabs dry and dredge in the flour mixture.
- Heat 1/2 of the olive oil in a skillet over high heat.
- Add two of the crabs and cook for about 3 minutes per side, or until browned.
- Remove from the skillet and keep warm.
- Add the rest of the oil and cook the other 2 crabs.
- Serve at once on crusty bread that has been spread with the aioli.
Nutrition Facts : Calories 323.5, Fat 28.6, SaturatedFat 4.1, Cholesterol 27.8, Sodium 376.8, Carbohydrate 13.3, Fiber 1.3, Sugar 3.1, Protein 5.2
GRILLED SOFT-SHELL CRAB SANDWICHES WITH GREEN CHILE AIOLI
Almost any aioli will complete this sandwich, but given is a special one using poblano chile pepper.
Provided by gailanng
Categories Lunch/Snacks
Time 23m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare a wood or charcoal grill and allow it to burn down to the embers.
- Brush crabs lightly with olive oil and season to taste with salt and pepper. Grill for 2 1/2 minutes on each side.
- For each sandwich, place crab on one half of the roll top with mixed greens, tomato slices and Green Chile Aioli.
- Green Chile Aioli: Combine all ingredients in the food processor and process until the poblano is pureed. Season to taste with salt and freshly ground pepper.
Nutrition Facts : Calories 469.6, Fat 24.4, SaturatedFat 3.7, Cholesterol 31.7, Sodium 808.7, Carbohydrate 52.1, Fiber 1.8, Sugar 6.1, Protein 12.1
TEMPURA SOFT-SHELL CRAB
From Coastal Living. Meant to be served with crab dipping sauce and asian slaw. I do not use whole crabs, I make this in a kind of "crab cake" like patty by just using lump crab meat and battering that and then frying. But if you do this, make sure you fry the meat for less time than the crabs. I also cut this down, the only tricky part is the egg yolk. I just save the white, and then use what I estimate to be 1/4 of the egg yolk, then scramble the remainder to give to my dogs, or course you could throw it away too! :D I also often leave out the asian pear. If you decide to make the trio, make the slaw first since it has to chill 2 hours.
Provided by SarahBeth
Categories Crab
Time 1h
Yield 8 crabs, 4 serving(s)
Number Of Ingredients 7
Steps:
- Pour oil to a depth of 1 inch into a large Dutch oven, and heat to 350°.
- In a medium bowl, combine flour and salt.
- Stir yolk into soda water in a 2-cup measure until blended; pour over flour mixture, and, using a large fork, gently combine (the batter should remain slightly lumpy and should have the consistency of heavy cream).
- Dip 2 crabs into batter, letting excess batter drip back into bowl, and carefully slip into the hot oil, top-side down. Fry 1 1/2 minutes per side, until golden brown and crisp. Drain on paper towels, then transfer to a baking sheet, and keep warm in a 200° oven. Repeat with remaining oil and crabs.
- Garnish with toasted sesame seeds and serve with Asian Slaw and Crab Dipping Sauce.
Nutrition Facts : Calories 236.2, Fat 2, SaturatedFat 0.6, Cholesterol 85.2, Sodium 577.7, Carbohydrate 40.3, Fiber 0.9, Sugar 0.2, Protein 12.5
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