Sweetbreads With Crab Capers And Lemon Food

SWEETBREADS WITH CRAB, CAPERS AND LEMON

Steps:

• Soak sweetbreads in cold water to cover in the refrigerator for several hours, changing water frequently. Drain.
• Put sweetbreads in a saucepan or kettle, and add water to cover, wine, onions, celery, carrots, bay leaves and salt. Bring to a boil, and cook 5 minutes.
• Put sweetbreads in one layer on a rack. Cover with a second rack and add weights. Let stand until cool, at least 2 hours. Chill.
• Pick over sweetbreads, and remove membranes, filaments or tendons. Cut each sweetbread into thin slices, each about 1/4 inch thick.
• Sprinkle slices on both sides with salt and pepper. Dredge slices in flour, and shake off excess.
• Heat 1 tablespoon butter in a heavy skillet, and add a quarter of the sweetbread slices. Cook the slices about 1 minute per side. When cooked, pour off excess butter. Heat another tablespoon butter, and cook another quarter of the sweetbread slices, continuing until all sweetbreads are cooked. Wipe out skillet.
• Add 2 tablespoons butter to skillet and add capers. Cook, stirring, about 30 seconds.
• Spoon equal portions of capers over each serving of sweetbreads. Sprinkle each serving with the juice of one lemon half.
• Heat remaining 4 tablespoons butter, and add mustard and paprika. When mixture bubbles, add crab meat. Sprinkle with 1 teaspoon lemon juice.
• Spoon equal amounts of crab mixture over each serving of sweetbreads. Dip the rim of each lemon slice in chopped parsley. Garnish each serving with 4 lemon slices.

CRAB BALLS WITH LEMON-CAPER SAUCE

Steps:

• For Lemon-Caper Sauce; Mix all ingredients together in a medium bowl to blend.
• Chill until cold.
• (Can be prepared up to 1 day ahead. Cover and keep refrigerated.).
• For Crab Balls: Spray 2 baking sheets with nonstick spray.
• Whisk mayonnaise, eggs, mustard and Worcestershire in large bowl to blend.
• Gently mix in crabmeat and ground crackers.
• Place on prepared baking sheets.
• (Can be made 8 hours ahead. Cover, chill.).
• Preheat broiler.
• Broil crab balls until brown and cooked through, watching closely to avoid burning and turning once, about 5 minutes.
• Serve with sauce.

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.