SOFT-SHELL CRAB CROSTINI WITH ARUGULA BUTTER
For easy weeknight meals, I dry my cleaned crabs thoroughly so they don't steam, then sauté them in plenty of butter or oil. You could use a breading like flour or cornmeal to augment the crunch factor, but it also impedes the sweetness of the meat. And good crabs don't really need it. The trick is to know when to take them off the heat. As soon as they turn from gray-brown to rust and white, the texture goes from soft to taut and they are ready. Soft-shell crabs don't need much adornment; a squirt of citrus and some freshly ground black pepper offset the funky sea flavor beautifully. But a little garlic and something green and sprightly (here, a combination of arugula and chives) can make them even better.
Provided by Melissa Clark
Categories dinner, quick, appetizer
Time 25m
Yield 4 servings as an appetizer, 2 as a main course
Number Of Ingredients 8
Steps:
- Finely chop 1/4 cup of the arugula. Combine in a bowl with the butter, chives, garlic, salt and pepper.
- Heat 4 tablespoons of the arugula butter mixture in a large skillet over medium-high heat. Add the crabs and cook, without moving, until crisp and golden, 2 to 3 minutes a side. Transfer to a paper-towel-lined plate and sprinkle with salt.
- Preheat the broiler. Place the bread on a baking sheet and run under the broiler until golden, 1 to 2 minutes. (Watch carefully to see that they don't burn.) Spread the toasted bread with the remaining butter and each slice with a crab. Thinly slice the remaining arugula and sprinkle on top of each serving.
Nutrition Facts : @context http, Calories 303, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 24 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 15 grams, Sodium 213 milligrams, Sugar 2 grams, TransFat 1 gram
SAUTEED SOFT-SHELL CRABS WITH GARLIC AND BUTTER
Provided by Food Network
Categories appetizer
Time 32m
Yield 3 appetizer servings
Number Of Ingredients 18
Steps:
- Season crabs with salt and pepper and dredge in the flour, shaking off excess. Set aside.
- In a large skillet over medium high heat, add the oil and saute the crabs until soft, about 2 minutes on each side. Remove the crabs and set aside. Add the garlic and cook for 1 minute. Then add the capers and white wine. Cook until wine has reduced to about 1/2. Swirl in the butter and the chopped chives. Season with salt and pepper.
- Transfer crabs to a plate, spoon sauce over the crabs and garnish with Essence.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
SOFT SHELL CRAB SANDWICH
Provided by Rachael Ray : Food Network
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat about 3 inches of oil in a saucepan to about 400 degrees F.
- In a medium bowl, mix eggs, milk and beer until creamy. Put flour in a separate bowl. Dip soft shell crabs into wet batter and then dip into flour. Drop battered crab into hot oil. Fry crab for 3 minutes on each side or until golden. Serve on buns, with tartar sauce, tomato and lettuce.
- Mix mayonnaise, horseradish, pickles, salt and pepper together in a small bowl. Add lemon juice. Refrigerate until ready to use.
- Yield: about 3 cups
SAUTEED SOFT-SHELL CRABS WITH GARLIC BUTTER
Make and share this Sauteed Soft-Shell Crabs With Garlic Butter recipe from Food.com.
Provided by gailanng
Categories Crab
Time 42m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Season crabs with salt and pepper and dredge in the flour, shaking off excess. Set aside.
- In a large skillet over medium high heat, add the oil and saute the crabs until soft, about 2 minutes on each side. Remove the crabs and set aside. Add the garlic and cook for 1 minute. Then add the capers and white wine. Cook until wine has reduced to about 1/2. Swirl in the butter and the chopped chives. Season with salt and pepper.
- Transfer crabs to a plate, spoon sauce over the crabs.
- Emeril garnishes with a dusting of Emerile Essence.
Nutrition Facts : Calories 406.3, Fat 13.8, SaturatedFat 3.9, Cholesterol 26.6, Sodium 278.4, Carbohydrate 52.9, Fiber 2.6, Sugar 1.1, Protein 12.1
GRILLED SOFT-SHELL CRAB, CORN, AND ASPARAGUS WITH ARUGULA PESTO
From the grilled soft shell crabs to fresh corn on the cob and wilted mixed greens, this is one easy but spectacular main course to serve in summer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- In a large pot filled with cold water, soak the corn for 30 minutes.
- Blanch the asparagus in a large pot of boiling water and transfer to a bowl of ice water. Meanwhile, prepare the Arugula Pesto.
- Prepare a stove-top griddle or outdoor grill. Grill the corn in the husk, turning occasionally, for 15 to 20 minutes. (If your grill has a cover, close it to allow the corn to steam.) Brush the asparagus with some of the olive oil and grill for 4 to 5 minutes, turning once or twice. Use a vegetable tray to prevent the asparagus from falling through the grill rack. Transfer the corn and asparagus to a large platter and serve with the Arugula Pesto.
- Grill the crabs until bright orange and slightly charred, about 2 to 3 minutes per side. Season with salt and pepper. Place the greens in a large salad bowl and set the crabs on top.
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
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