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.
SOFT-SHELL CRABS, PAN-FRIED
Provided by Moira Hodgson
Categories dinner, quick, main course
Time 7m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Pat the crabs dry with paper towels.
- Heat the butter and oil in a skillet over medium heat. Add the crabs backside down and sprinkle with pepper flakes. Cover the crabs with a spatter-proof shield or a lid held at an angle to prevent spattering. Cook for three to four minutes.
- Turn the crabs over and add the almonds. The butter will now be starting to brown. Cook for an additional three minutes, or until the crabs are cooked. Sprinkle with parsley, salt and pepper and serve with the lemon.
Nutrition Facts : @context http, Calories 333, UnsaturatedFat 16 grams, Carbohydrate 3 grams, Fat 30 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 12 grams, Sodium 258 milligrams, Sugar 1 gram, TransFat 1 gram
PAN-FRIED SOFT-SHELL CRAB WITH ROASTED FINGERLING POTATOES, PICKLED RAMPS, AND LEMON PUREE
Serve up a fresh, seasonal menu featuring soft-shell crabs and ramps, sure signs of spring, with this recipe from Momofuku chef David Chang.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 22
Steps:
- Make the ramps: Separate white and green parts of ramps, reserving green parts for potatoes. Place white parts of ramps in container and set aside.
- In a large saucepan, mix together hot water, vinegar, sugar, salt, and schichimi togarashi, kochukaru, and white peppercorns, if using; bring to a boil over medium-high heat and cook, stirring, until sugar is dissolved. Remove from heat and let cool completely. Pour cooled mixture over ramps and cover; transfer to refrigerator for at least 3 days and up to 1 month. Drain before using.
- Make the potatoes: Preheat oven to 375 degrees.
- Place potatoes, garlic, and thyme in a large saucepan and add enough water to cover; generously season with salt. Place over medium-high heat and simmer just until tender, about 30 minutes. Drain and spread out on a baking sheet to cool completely.
- Cut cooled potatoes lengthwise on the bias. Heat grapeseed oil in a large ovenproof skillet over medium-high heat and place potatoes cut-side down in skillet. Transfer to oven and cook until a nice brown crust appears, about 20 minutes. Return to stove over medium-high heat and add butter; cook basting with oil and butter mixture. Add reserved greens from ramps to skillet and season with salt; toss to combine and remove from heat.
- Make the crabs: Meanwhile, heat canola oil in a large skillet over medium-high heat. Season crabs with salt and pepper and add to skillet. Cook until red and crisp, 1 to 2 minutes. Turn crabs and add garlic, thyme, lemon slices, if using, and butter. Cook, basting with butter, 2 to 4 minutes. Transfer to a paper towel-lined plate to drain.
- Spread 1 tablespoon lemon puree on each of 4 plates. Top with potatoes and crab; garnish with pickled ramps and serve immediately.
FRIED SOFT SHELL CRABS
Make and share this Fried Soft Shell Crabs recipe from Food.com.
Provided by Bliss
Categories Crab
Time 12m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Beat egg and milk.
- Add salt.
- Dip crabs thoroughly in egg and milk mixture,.
- then in flour and baking powder which have been mixed.
- Have hot fat about 1/2" deep and cook until golden brown.
- Serve with tartar sauce.
Nutrition Facts : Calories 95.4, Fat 2.5, SaturatedFat 1.1, Cholesterol 57.1, Sodium 162.3, Carbohydrate 13.7, Fiber 0.4, Sugar 0.1, Protein 4.2
PAN-FRIED SOFT SHELL CRABS
Steps:
- Coat Heat oven to 200°F. Whisk together coconut milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish. In another dish, whisk together flour, cornstarch, and 1/2 teaspoon each salt and pepper. Working with one at a time, place crabs in milk mixture and turn to coat completely. Lift crabs, allowing excess liquid to drip into bowl, then dredge in flour mixture, turning to coat both sides. Tap off excess flour mixture and set the crabs on a baking sheet as you work.
- Pan-fry Line a baking sheet with a double layer of paper towels. Heat 1/4 inch of oil in a large skillet over medium-high heat until shimmering. Add crabs (becareful, as their liquid can cause spattering), and cook until both sides are crisp and golden brown and flesh is cooked through (it should be firm to the touch), about 4 minutes per side. Do not try to flip the crabs too soon, as the crust needs time to form; they should release easily from the pan. Using a slotted spatula, transfer crabs to prepared baking sheet to drain.
- Serve Divide the slaw evenly among four plates and top each with a crab.
- Ingredients
- Soft shell crabs should be used within several hours (no longer than 6 hours) of purchase. Store them over a bed of ice in the refrigerator until you are ready to cook them.
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
DEEP-FRIED SOFT-SHELL CRAB
Don't be put off by the idea of eating the whole crab. It's tender, slightly salty, and delicious. And the insides look like straight meat after frying with no visible "guts."
Provided by Brian Genest
Categories Seafood
Time 20m
Yield 4
Number Of Ingredients 13
Steps:
- Heat 2 inches oil in a deep pot to 375 degrees F (190 degrees C).
- Whisk flour, bread crumbs, cornstarch, seafood seasoning, paprika, garlic powder, salt, pepper, and chili powder together in a bowl until evenly combined. Mix milk and eggs together in a separate bowl.
- Dredge each whole crab in the flour mixture, dunk in the egg mixture, then back in the flour mixture to coat.
- Lower crabs carefully into the hot oil. Fry until they start to float, then fry for an additional minute, flipping halfway through. Transfer to a paper towel-lined tray to drain oil. Serve immediately.
Nutrition Facts : Calories 881.6 calories, Carbohydrate 81.1 g, Cholesterol 218.1 mg, Fat 46.7 g, Fiber 4.1 g, Protein 33.5 g, SaturatedFat 8.3 g, Sodium 1304.7 mg, Sugar 4.2 g
LEMON FINGERLING POTATOES
Panfried fingerling potatoes are accented with thyme and lemon.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 11
Steps:
- Cover potatoes with water in a pan. Add 1 tablespoon salt, and bring to a boil. Reduce heat, and simmer until tender, about 10 minutes. Drain potatoes and halve lengthwise.
- Heat oil in a large skillet over medium heat. Add shallot and garlic, and cook until soft, about 2 minutes. Add potatoes, cut sides down, and cook until golden brown, about 10 minutes.
- Stir in stock, wine, and 1/2 teaspoon salt. Cook until liquid is reduced by a third, about 2 minutes.
- Remove from heat. Add thyme and butter, and stir until butter has melted. Stir in lemon juice, salt, and pepper.
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