SOFT-SHELL CRAB CLUB SANDWICH
Provided by Food Network
Yield 4 sandwiches
Number Of Ingredients 10
Steps:
- Season the crabs with salt and pepper, and sprinkle both sides with the chili powder. Preheat a pan with the oil until nearly smoking. Add the crabs, belly-side down. Cook for 5 minutes before turning. Lower the heat and cook for another 5 minutes on the second side. Remove from the pan and pat dry with paper towels to remove any excess oil.
- Build your sandwich with lettuce, tomato, sprouts, and avocado, topped off with the crab and chili mayonnaise.
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
SOFT SHELL CRAB SANDWICHES WITH SPICY TARTAR SAUCE (PO BOY)
Soft-shell crabs cook in minutes, are easier to eat than hard-shell crabs and their sweet, briny flavor and crunchy-soft juicy texture can't be beat. Soft-shells are usually eaten whole and they make for a killer sandwich. From Fine Cooking.
Provided by gailanng
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Make the Tartar Sauce: In a small bowl, combine the mayonnaise, onion, pickle, capers with spicy tartar sauce chives, Old Bay, lemon juice, and hot pepper sauce. Set aside.
- To Cook the Crabs: In a wide, shallow bowl, combine the flour, cornmeal, salt and pepper. Dredge the crabs to coat on both sides.
- Heat the oil in a 12-inch skillet (preferably cast iron) over medium-high heat until shimmering hot. Add the butter to the skillet and swirl the pan to melt it. Add the crabs top side down and cook, shaking the pan once or twice, until crisp and browned, about 3 minutes. The crabs may pop and splatter, so be careful.
- Flip the crabs and cook until crisp and just cooked through (an instant-read thermometer inserted in the center of the crab should read 145°F), about 3 minutes more. Transfer the crabs to a large paper-towel-lined plate.
- To Assemble the Sandwiches: Spread the tartar sauce on the 8 slices of toast. Top 4 of the toast slices, sauce side up, with a piece of lettuce and 1 or 2 slices of tomato. Put one crab on each sandwich, top with the remaining toast, sauce side down, and serve.
Nutrition Facts : Calories 706.4, Fat 23.2, SaturatedFat 4.6, Cholesterol 31.6, Sodium 1342, Carbohydrate 102.8, Fiber 9, Sugar 8.8, Protein 25.8
SOFT-SHELL CRAB BLT SANDWICHES
Make and share this Soft-Shell Crab BLT Sandwiches recipe from Food.com.
Provided by ratherbeswimmin
Categories Crab
Time 51m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix the mayonnaise, chives, and tarragon in a small bowl; cover and refrigerate until ready to use.
- Cook the bacon in a large skillet over medium heat until browned and crisp, about 8 minutes.
- Transfer to paper towels to drain.
- Cut each strip in half to make 12 pieces total.
- Pour out and reserve the bacon fat; wipe the skillet clean with paper towels.
- Line a baking sheet with wax paper.
- Whisk the eggs in a shallow dish.
- Mix the flour, cornstarch, salt, and pepper in a second dish.
- Dip each crab in the eggs, then in the flour to coat completely.
- Transfer to the baking sheet and refrigerate for 15-30 minutes to set the crust.
- Heat the oil and reserved bacon fat in a large skillet over med-high heat until the oil shimmers.
- Carefully add the crabs to the skillet (the crabs could splatter, so be careful).
- Cook until the undersides are golden brown, about 3 minutes.
- Using a thin slotted metal spatula, turn the crabs and cook to brown the other sides, about 3 minutes.
- Using the spatula, transfer the crabs to paper towels to drain briefly.
- Spread the buns with the herb mayonnaise.
- Top each bottom bun half with a crab, 3 bacon slices, 2 tomato slices, and a lettuce leaf, then the top bun half.
- Cut each sandwich in half and serve immediately.
Nutrition Facts : Calories 589.5, Fat 38.1, SaturatedFat 6.9, Cholesterol 125.2, Sodium 762.6, Carbohydrate 47, Fiber 2.2, Sugar 6.4, Protein 15
SOFT-SHELLED CRAB SANDWICHES
Steps:
- Have the fishmonger clean crabs, each about 2 to 3 ounces, or clean them*. In a dish combine vegetable oil, garlic cloves, Old Bay seasoning (available at fish markets), and salt and pepper to taste. Add the crabs, patted dry, turn them to coat them with the mixture, and let them marinate, covered and chilled, for at least 2 hours.
- Have ready English muffins, split in half and flattened with a rolling pin. In a small saucepan combine unsalted butter, lemon juice and parsley leaves, shallot, and salt and pepper to taste, heat the mixture over moderately low heat, stirring, until the butter is just melted, and reserve it.
- Drain the soft-shelled crabs, put in a grill basket or arrange them over glowing coals for 3 to 5 minutes on each side, or until they turn red. Grill the English muffins, turning them once, until they are crisp and browned lightly, brush the split sides with the reserved herb butter, and sandwich 1 grilled crab between 2 muffin halves.
- To clean soft-shelled crabs:
- Rinse live soft-shelled crabs under running cold water. With scissors cut off the heads about 1/4 inch behind the eyes and cut off the white gills. Peel back the aprons, cut them off, and rinse the crabs again.
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- Melt butter in a large skillet over medium-high heat until butter begins to brown. Add crabs; cook for 3 minutes, gently pressing body and legs against pan. Turn crabs; cook 3 minutes or until brown and cooked through. Drain on paper towels.
- Spread 1 tablespoon Lemon Tartar Sauce over each of 4 bread slices. Top each with 1 crab, 3 tomato slices, and 1 lettuce leaf. Top each with 1 bread slice.
THE ULTIMATE SOFT SHELL CRAB SANDWICH - UMAMI GIRL
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- Add the crabs belly up in a single layer. Cook for five minutes on the first side, then flip and cook for three minutes on the other side.
- Lightly toast brioche buns. I like to do this in the toaster oven, but you could do it right in the pan after removing the crabs if you like.
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