CORNMEAL-CRUSTED SOFT-SHELLED CRABS WITH CILANTRO-LIME TARTAR SAUCE
Steps:
- Whisk together buttermilk, eggs, salt, and pepper and pour into a 3-quart shallow dish. Add crabs and soak, covered and chilled, 1 hour.
- Heat enough oil to measure 2 inches deep in a wide 4-quart heavy pot (about 4 inches deep) to 375°F.
- Whisk together flour and cornmeal and transfer to a large sealable plastic bag. Lift 1 crab out of buttermilk, letting excess drip off, and shake in bag to coat with flour. Knock off excess flour and transfer to a tray. Repeat with remaining crabs, arranging them in 1 layer as coated.
- Deep-fry crabs, 2 at a time, turning over halfway through frying (watch out for popping), until golden brown, 3 to 5 minutes. Return oil to 375°F between batches. Drain crabs on paper towels and serve with tartar sauce.
CORNMEAL-CRUSTED SOFT-SHELL CRABS
When you buy soft-shell crabs, have them cleaned at the fish market. Here, they are served on a bed of arugula with a Lemon-Red Pepper Confit.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- Combine cornmeal, salt, and pepper in a shallow bowl or plate.
- Whisk egg whites in a small bowl until just frothy. Dip crabs into egg whites to coat. Dredge them in the seasoned cornmeal, shake off excess, and set aside.
- Heat 1 1/2 tablespoons olive oil in a large nonstick skillet over medium-high heat; arrange 4 crabs on their bellies in the pan. Cook until golden and crisp, about 5 minutes. Transfer crabs to a plate and add 1 1/2 tablespoons olive oil to pan. Return crabs to pan, on their backs, and cook until crisp, about 5 minutes more. Remove crabs from skillet and keep warm on a baking sheet in a 300 degrees oven. Repeat with the remaining olive oil and crabs.
- Divide arugula among four plates. Arrange 2 crabs over each plate of arugula, spoon confit over or around crabs, and serve.
YELLOW CORN-COATED SOFTSHELL CRABS WITH RED-CHILE MUSTARD SAUCE SERVED ON WATERCRESS
Provided by Bobby Flay | Bio & Top Recipes
Yield 8 servings
Number Of Ingredients 19
Steps:
- Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pasilla and ancho chile powders and cook for 2 minutes. Add wine and cook until almost dry. Add the cream and bring to a simmer. Add the mustard and cook for 5 minutes. Season with salt and pepper to taste.
- Place the flour, cornmeal and eggs in separate bowls and season each with salt and pepper to taste. Dredge each crab in flour, shake off any excess and dip into beaten eggs, covering completely. Dredge in cornmeal. Heat 2 tablespoons of the oil and 1 tablespoon of the butter in a large saute pan over medium high heat until it begins to smoke. Saute 4 crabs at a time until crisp, 2 to 3 minutes on each side. Remove to a platter lined with paper towels. Wipe out the pan each time with a clean cloth or paper towel. Place watercress in a bowl and toss with vinegar and oil and season with salt and pepper to taste. Arrange dressed watercress on a large platter, place crabs on top. Serve with Red Chile-Mustard Sauce.
RIB-EYE STEAK WITH CHIMICHURRI MARINADE AND DRIED CHILE-MUSTARD SAUCE
Steps:
- Place the steaks in a large shallow baking dish or pan, cover with the marinade and turn to coat. Refrigerate, covered for 1 to 4 hours. Preheat grill to high. Remove steaks from the marinade, shaking off any excess, and season with salt and pepper, discard remaining marinade). Grill until golden brown on one side, 3 to 4 minutes. Turn over and continue cooking 3 to 4 minutes for medium rare.
- Place all the ingredients in a food processor and process until smooth.
- Place all ingredients in a small bowl and mix well.
RED CHILE FIRE AND ICE SAUCE
Provided by Sunny Anderson
Categories condiment
Time 20m
Yield 2 cups Prep Time: 30 minutes Cook Time: 3 minutes
Number Of Ingredients 6
Steps:
- Add 4 cups of water to a medium pot over high heat and bring to a boil. Put the ancho chiles in a medium bowl and pour in the boiling water. Use a plate to weigh down the chiles so they remain submerged. Soak until softened, about 20 minutes. Add the chiles, garlic, 2 tablespoons of the chile soaking water, and the sour cream to a blender and blitz until smooth. Add more of the soaking water, if needed, for consistency. Season with salt and pepper, to taste. Transfer to a bowl or jar and store covered in the refrigerator.
STUFFED SOFT-SHELL CRAB
The entire crab, shell and all can be eaten. Soft shell crabs are just blue crabs who have shed their shell, and are waiting for a new one to grow. When you buy fresh crabmeat, use within a day of purchase. If it's tru;y fresh, crab will have little odor.
Provided by KittyKitty
Categories Crab
Time 32m
Yield 8 crabs
Number Of Ingredients 11
Steps:
- To clean crabs, remove spongy substance (gills) the lies under the tapering points on either side of back shell. Place crabs on back, and remove the small piece at lower part of shell that terminates in a point (apron). Wash crabs thoroughly;drain well.
- Remove any cartilage or shell from crabmeat. Combine crabmeat and next 7 ingredients, mix well. Stuff crabmeat mixture evenly into cavity of each crab, dredge crabs in flour. Fry crabs in deep hot oil (375F) for 1 to 2 minutes. Drain on paper towels. Serve right away.
Nutrition Facts : Calories 71.5, Fat 2.5, SaturatedFat 0.5, Cholesterol 65.9, Sodium 265.4, Carbohydrate 1.8, Fiber 0.1, Sugar 0.4, Protein 9.9
PAN-FRIED SOFT-SHELL CRABS
Boom! Pan-fried soft-shell crabs served with lemon-butter and an Asian-inspired ginger and scallion soy sauce.
Provided by ERIKIM21
Time 20m
Yield 3
Number Of Ingredients 13
Steps:
- Combine flour and seafood seasoning in a resealable zip-top bag. Seal and shake to mix. Combine egg and milk in a bowl. Dredge crabs in egg mixture, then add to seasoned flour and shake to coat. Shake off excess when removing from bag.
- Heat olive oil in a large saute pan or skillet over medium heat. Add crabs in a single layer and cook for 3 minutes; flip and cook until golden brown, about 3 minutes more. Remove to a serving dish.
- Mix mayonnaise, chives, pickle juice, mustard, seafood seasoning, lemon juice, salt, and pepper together for remoulade. Serve with crabs.
Nutrition Facts : Calories 516.2 calories, Carbohydrate 10.8 g, Cholesterol 100.4 mg, Fat 48 g, Fiber 0.3 g, Protein 10.8 g, SaturatedFat 7.2 g, Sodium 1224.1 mg, Sugar 1.4 g
GRILLED SOFT SHELL CRABS WITH TANGY SEAFOOD SAUCE
Make and share this Grilled Soft Shell Crabs With Tangy Seafood Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Crab
Time 36m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix together the melted butter, lemon juice, salt and pepper; set aside for basting.
- In a small bowl, add mayonnaise, chili sauce, horseradish, and dry mustard; stir well to combine; refrigerate until ready to serve.
- Grill softshell crabs over hot coals for 7 to 8 minutes per side, basting often with lemon-butter mixture.
- Serve warm with seafood sauce.
Nutrition Facts : Calories 285, Fat 22, SaturatedFat 8.8, Cholesterol 70.9, Sodium 735.6, Carbohydrate 13.6, Fiber 1.6, Sugar 5.1, Protein 8.8
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