GRILLED SOFT-SHELL CRABS WITH OLD BAY TARTAR SAUCE
Make and share this Grilled Soft-Shell Crabs With Old Bay Tartar Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 38m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Make the sauce: add mayonnaise, peppers, capers, pickles, lemon juice, chives, tarragon, mustard, and Old Bay seasoning to a bowl; whisk to mix.
- Season to taste with black pepper; sauce can be refrigerated, covered, for at least 1 week; bring to room temperature before serving.
- The crabs: melt the butter in a small saucepan over med-high heat.
- Add in garlic, shallot, and Old Bay seasoning; cook until the garlic and shallot have lost their rawness, about 2 minutes; they should be soft and translucent; do not let them brown; set flavored butter aside.
- Set up grill for direct grilling; preheat to high.
- When ready to cook brush and oil the grill grate; brush the crabs on both sides with some of the flavored butter.
- Place the crabs on the hot grate and grill until cooked through, about 2-4 minutes per side, basting with some of the flavored butter.
- When done, the shells will turn bright red.
- Brush the bread slices with the remaining flavored butter and grill them as well, about 1 minute per side.
- To serve: slather the toast with some of the Old Bay Tartar Sauce; place a lettuce leaf, a few tomato slices, and 2 soft-shell crabs on top.
- Serve with the remaining tartar sauce on the side.
Nutrition Facts : Calories 474.7, Fat 37.6, SaturatedFat 16.8, Cholesterol 104, Sodium 734.1, Carbohydrate 25.2, Fiber 1.5, Sugar 4.6, Protein 11
TEMPURA-FRIED SOFT-SHELL CRAB SANDWICHES WITH TARTAR SAUCE SLAW AND CRISPY OLD BAY CHIPS
Steps:
- For the tartar sauce slaw: Whisk together the cornichons, mayonnaise, capers, mustard, sugar, lemon juice, onion and some salt and pepper in a large bowl. Add the cabbage and toss to coat. Cover and refrigerate for 30 minutes.
- For the Old Bay potato chips: Meanwhile, preheat the oven to 300 degrees F. Spread the potato chips in an even layer on a baking sheet and bake, just to warm, 2 minutes. Put the Old Bay in a small mesh strainer and tap evenly over the chips; toss the chips lightly.
- For the soft-shell crabs: Set a rack in a baking sheet. Heat 3 to 4 inches of oil in a Dutch oven over medium heat until it registers 375 degrees F on a deep-frying thermometer. Whisk together 2 cups of the rice flour and 2 cups water until smooth, then season with salt and pepper and some hot sauce if using.
- Put the remaining 1 cup rice flour in a shallow dish and season with some salt and pepper. Sprinkle the crabs with salt and pepper.
- Dredge 2 crabs in flour and tap off the excess. Dip in the tempura batter, letting any excess run off. Fry until golden brown, crispy and just cooked through, turning occasionally, about 5 minutes. Drain on the rack. Repeat with the remaining 2 crabs.
- For the sandwiches: Put some of the slaw on the bottom of each bun and top with a fried crab. Add a bit more slaw and a tomato slice and top with chips. Close sandwiches with the tops of the buns and serve immediately.
SOFT-SHELL CRAB BASKET
Provided by Tyler Florence
Yield 1 to 2 servings
Number Of Ingredients 8
Steps:
- Start by cleaning the soft-shell crabs, removing the gills and the skirt flap. Refrigerate until ready to cook. On the stove, over medium heat slowly bring the vegetable oil to 325 degrees. Then lower the heat to hold the temperature. While the oil is heating prepare the buttermilk by mixing the grated lemon zest and season with salt and pepper. Combine Flour with Old Bay Seasoning. The correct way to batter using flour is a method known as dry-wet-dry, so start by coating the crabs with the flour seasoned with Old Bay then dredging them into the buttermilk and then back into the flour. Carefully using tongs drop the crabs into the oil and fry until crisp, when golden brown, remove from oil and drain on a paper towel. Serve the crabs in a basket with french-fries, coleslaw, grilled corn, tartar sauce, and lemon. Another delicious serving suggestion is a simple soft-shell sandwich. To make the sandwich place the fried crab in between 2 slices of lightly toasted white bread with lettuce, tomato, and mayonnaise;
GRILLED SOFT-SHELL CRABS
Provided by Food Network
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Clean crabs by removing gills and cutting off the eyes and mouth.
- Place crabs on pan or aluminum foil. Place on grill over a low fire. Baste the crabs with the Lemon Butter Sauce. Cook for 5 to 6 minutes on each side. Continue to baste during cooking. Before serving, top each crab with a slice of tomato and a small amount of mozzarella cheese. Allow cheese to melt. Remove from grill. Serve immediately.
- Add lemon juice and other seasonings. Seasonings may be adjusted for personal taste. Allow to simmer for about 20 minutes.
GRILLED SOFT SHELL CRABS WITH JICAMA SALAD
Make and share this Grilled Soft Shell Crabs With Jicama Salad recipe from Food.com.
Provided by susie cooks
Categories Crab
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine jicama, cucumber, and 1/2 cup chopped cilantro in a medium bowl. Dress with 4 tablespoons olive oil and 4 tablespoons lime juice. Season with salt, mix well and set aside.
- In a separate bowl, combine tomatoes, chiles, garlic, onions, avocado and remaining chopped cilantro. Dress with remaining lime juice, season with salt, mix gently and set aside.
- Lightly brush a hot grill or grill pan with 1 tablespoon of olive oil. Brush crabs with remaining 2 tablespoons oil, then place on grill and cook until firm, about 2 or more minutes on each side.
- To serve, divide jicama salad and tomato-avocado salsa between four plates. Top each plate with 2 crabs and garnish with cilantro sprigs and lime wedges.
Nutrition Facts : Calories 458, Fat 32.1, SaturatedFat 4.6, Cholesterol 32.8, Sodium 145.2, Carbohydrate 36.2, Fiber 14.5, Sugar 10.7, Protein 12.4
GRILLED SOFT-SHELL CRABS
Provided by Moira Hodgson
Categories dinner, easy, lunch, quick, main course
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the shallots in a saucepan with the lime juice and port. Reduce over medium heat until two tablespoons of sauce remain (five to seven minutes). Add heavy cream and grated ginger. Bring to a boil and reduce by a third to three tablespoons.
- Reduce heat to very low and whisk in the butter, a small piece at a time. Season to taste with salt and cayenne pepper. Strain the sauce through a fine mesh strainer and add a few more drops of lime juice if necessary. Keep warm (be careful not to overheat or the sauce may curdle).
- Preheat broiler or outdoor grill.
- Brush the crabs with olive oil and season with salt and pepper. Grill three to four minutes on each side, until crisp and a deep reddish brown.
- Arrange the crabs on a serving platter, drizzle sauce over them and sprinkle with scallions and coriander.
Nutrition Facts : @context http, Calories 420, UnsaturatedFat 15 grams, Carbohydrate 7 grams, Fat 38 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 20 grams, Sodium 357 milligrams, Sugar 3 grams, TransFat 1 gram
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
SHEILA'S SAUTEED SOFT-SHELL CRABS WITH LEMON BUTTER SAUCE
When my boyfriend told me soft-shell crabs was one of his favorite dishes, I knew I was in trouble. I had never made them before, so I realized I was in for a long learning process. Well, I think I have finally mastered it. As a matter of fact, when we were recently out to dinner, he ordered some soft-shell crabs and then proclaimed (with surprise) that they weren't near as good as mine! So, I will share my success with you.
Provided by JackieOhNo
Categories Crab
Time 25m
Yield 3 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 665.1, Fat 47, SaturatedFat 14.9, Cholesterol 198.8, Sodium 485.7, Carbohydrate 38.4, Fiber 1.6, Sugar 2.3, Protein 17
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 WITH LEMON BUTTER
Make and share this Soft-Shell Crab With Lemon Butter recipe from Food.com.
Provided by ratherbeswimmin
Categories Crab
Time 42m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Make the coating: in a shallow dish, stir the all the coating ingredients together.
- Remove the feeler underneath the crab shells on both sides; rinse the crab and dry carefully.
- In a big skillet over medium heat, melt the butter with the vegetable oil; add in shallots and saute until lightly softened, about 1 minute.
- Roll the crabs in the flour mixture and place them in the skillet; saute, turning once, for about 3 minutes on each side.
- When they have finished cooking and have turned pink, add the lemon juice, garlic, parsley, and salt and pepper to taste and cook another minute or two.
- Make sure the garlic is cooked but not browned; taste for seasoning.
- Transfer the crabs to individual plates and garnish with lemon and parsley; serve immediately.
Nutrition Facts : Calories 411.3, Fat 31, SaturatedFat 15.7, Cholesterol 126.5, Sodium 253.2, Carbohydrate 16.8, Fiber 0.8, Sugar 0.9, Protein 17.6
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