CLASSIC CRAB BOIL
Dig in to Dungeness crab boiled in a special mix of spices. -Matthew Hass, Franklin, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Place first 7 ingredients on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. , In a large stockpot, bring water, salt, lemon juice, cayenne and spice bag to a boil. Using tongs, add crab to stockpot; return to a boil. Reduce heat; simmer, covered, until shells turn bright red, about 15 minutes. , Using tongs, remove crab from pot. Run under cold water or plunge into ice water. Serve with melted butter and lemon wedges.
Nutrition Facts : Calories 245 calories, Fat 3g fat (0 saturated fat), Cholesterol 169mg cholesterol, Sodium 956mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 50g protein.
PAN-FRIED SOFT-SHELL CRABS
Ask your fishmonger to clean soft-shell crabs for you. Crabs should be cooked no more than six hours after they are cleaned.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- Whisk flour, salt, and pepper; place on a dinner plate. Dredge 2 soft-shell crabs in flour mixture, shaking off excess (make sure crabs are completely coated).
- Heat 2 tablespoons oil in a medium sauté pan over medium-high heat. The oil should be very hot but not smoking. Place flour-coated crabs, back side down, in sauté pan; reduce heat to medium if pan starts to smoke. Sauté crabs until golden and crisp, about 3 minutes (do not stand too close to pan; crabs tend to spatter during cooking). Turn crabs over, and cook 2 minutes more.
- Add 1 tablespoon butter and a large pinch of parsley to skillet. Squeeze the juice of half a lemon over crabs. Keep warm in a low oven. Repeat process until all the crabs are cooked.
_CRABS: TO BOIL, STEAM OR SHELL
Number Of Ingredients 0
Steps:
- TO BOIL: Plunge the crabs, head down, in enough boiling water to cover. Add a crushed garlic clove then cook, covered, until done (about 15 minutes for a small crab, 30 minutes for a large one). TO STEAM: Place the crabs in a heatproof dish and cover with 5 to 6 slices fresh ginger root and 4 tablespoons sherry. Steam until done (15 to 30 minutes.) See How-To, _Steaming. TO SHELL: Remove and discard the tail or apron and force upper and lower shells apart. Discard soft, spongy parts. With nutcracker or hammer, lightly crush large claws or pincers. Then remove meat from shells and pincers, discarding the white cartilage.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
_CLAMS: TO BUY OR SHELL
Number Of Ingredients 0
Steps:
- TO BUY: Select only tightly closed clams, avoiding those with open or cracked shells. TO SHELL: Wash in cold water scrub thoroughly with a brush to remove sand. Insert a blunt knife blade between the two shells and press downward toward the hinges. This will slash the clam's strong tensile muscle, making it easy to pry the shells apart. With the knife, scrape each shell to loosen the meat carefully remove any shell fragments. Reserve the clam broth for soups. Note: Clams can also be opened by steaming or boiling (see "Basic Steamed Clams"). The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
BROILED SOFT-SHELL CRABS
Provided by Mark Bittman
Categories easy, lunch, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat broiler, placing rack just beneath the heat source. Heat a large nonstick roasting pan under broiler for about 10 minutes.
- Place crabs, top shell up, in heated pan. Broil until firm and lightly browned, 3 to 5 minutes. Drizzle lightly with olive oil, sprinkle with salt, and serve with lemon wedges.
Nutrition Facts : @context http, Calories 45, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 1 gram, Fiber 1 gram, Protein 8 grams, SaturatedFat 0 grams, Sodium 165 milligrams, Sugar 1 gram
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