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.
SOFT SHELL CRAB WITH TEMPURA BATTER AND DIPPING SAUCES
Steps:
- For Tempura Batter: Whisk together ingredients. Can be used for up to 1 hour. Keep cold!
- For Crabs: Heat 1/4-inch of corn or peanut oil in a heavy skillet until very hot but not smoking. Fry the crabs in batches for about 2 minutes on the first side, then turn and fry for another minute. The crust should be golden. Be prepared the crabs will split when you fry them; a splatter screen will come in handy.
- Drain on paper towels and serve with dipping sauces.
- For Balsamic Syrup: Put all ingredients together and reduce over medium heat, down to 1/4 of its liquid. Strain and discard onion.
- For Red Pepper Syrup: Combine all ingredients in a saucepan. Reduce down to 3/4 of a cup. Thicken with the arrowroot.
- For Wasabi Cream: Dissolve Wasabi in water. Whisk in creme fraiche and lemon juice. Season with salt.
SOFT SHELL CRAB WITH A MICRO BREW SAUCE
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a saucepan bring apple juice to a boil and reduce to a sugar syrup. Add beer. Do not foam. Bring to a boil. Lower heat, let reduce by 2/3. Set aside.
- In a large bowl combine mango, pineapple, shallots, scallions, plum tomatoes, add cilantro, lime juice, vinegar and oil. Set aside.
- In a small bowl mix 1/4 cup of cornstarch and some of ice water make a slurry. In a large mixing bowl combine sugar, flour and remaining cornstarch. In a saucepan heat slurry stirring constantly until slurry is clean and pasty. Remove from heat, add ice water. Stir to combine. Add ice water slurry to flour mixture, whisk to make tempura batter.
- Preheat deep fryer 400 degrees F.
- In a saucepan heat beer sauce.
- Dip soft shell crabs into tempura batter and deep fry until crisp and golden brown. When done remove crab to paper towels, let drain and season with salt and pepper. Arrange mango pineapple salsa in center of a plate. Place soft shell crab on top salsa. Add beer sauce to plate.
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
DEVILED SOFT-SHELL CRABS WITH DIPPING SAUCE
Make and share this Deviled Soft-Shell Crabs With Dipping Sauce recipe from Food.com.
Provided by JackieOhNo
Categories Crab
Time 30m
Yield 2 serving(s)
Number Of Ingredients 21
Steps:
- Mix flour, cornmeal, chili powder, cayenne, cumin, ground coriander, and salt in shallow bowl.
- Heat 2 inches of oil in deep fryer to 350 degrees.
- Coat crabs thoroughly with flour mixture and fry 2 at a time, turning once, until golden brown, about 5 minutes. Drip and serve hot with dipping sauce.
- To make dipping sauce, mix last 12 ingredients in small bowl.
Nutrition Facts : Calories 228.8, Fat 13.2, SaturatedFat 7.7, Cholesterol 58.1, Sodium 314.5, Carbohydrate 17.1, Fiber 1.6, Sugar 0.9, Protein 11.5
TEMPURA OF SOFT-SHELL CRABS
Steps:
- Lay crabs backside down on a cutting board, and cut in half lengthwise, so that each half has a claw.
- Stir about 1 1/4 cups water into the flour to make a smooth, thick batter. Add baking soda and ice cubes.
- Pour enough oil into a deep pot to fill it halfway, and heat to 375 degrees. (To test, carefully sprinkle a drop or two of water into the pot. If the oil rumbles, it's not hot enough. If it crackles, it is.)
- Dip crab pieces, four at a time, into batter, and immediately drop into hot oil. Stir after several seconds to separate the pieces, then cook until golden brown, 30 to 45 seconds. Drain on paper towels. Repeat with remaining crab pieces. Salt to taste, and serve immediately.
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