Soft Shell Crab On Toast Recipes

Steps:

• In a blender, combine parsley, jalapeño, lemon juice and salt. Add oil and 3 tablespoons water. Purée until sauce is smooth, adding additional water if needed, a tablespoon at a time, until you have a thick yet pourable sauce. Transfer sauce to a bowl and add more salt or lemon juice, or both, if needed.
• Heat broiler. Place bread slices in a single layer on a baking sheet. Broil, turning once, until golden brown, 1 to 2 minutes per side. Rub toast with cut garlic. Drizzle with oil or slather with butter (butter is nice on pain de mie), remove from pan and set aside.
• Lightly coat crabs with oil and season with salt and pepper. Transfer, belly side up, to a large baking sheet (you can use the same one you used for the toast). Broil, turning once, until crisp and golden, about 2 minutes per side.
• Place one crab on top of each toast. Spoon a generous amount of sauce over each crab and serve with lemon wedges on the side.

Steps:

• Prepare the compote: Preheat the oven to 450 degrees F. Core the tomatoes and halve crosswise, then squeeze out the seeds. Put the tomatoes cut-side up on a baking sheet. Drizzle with 3 tablespoons olive oil; sprinkle with 1 teaspoon salt, and pepper to taste. Roast until shriveled, about 40 minutes. Cool slightly, then slip off the skins. Cut into chunks.
• Toast the coriander and cumin seeds in a skillet over medium heat, about 2 minutes. Remove from the skillet and grind with a spice grinder or chop with a knife. Heat the remaining 2 tablespoons olive oil, the garlic and ginger in the skillet over medium heat and cook until beginning to brown, about 3 minutes. Add the tomatoes, ground coriander and cumin, and salt and pepper to taste.
• Prepare the crabs: Heat 1/8 inch vegetable oil in a large nonstick skillet over medium-high heat. Put the polenta in a baking dish; add 2 teaspoons salt and 1 teaspoon pepper. Put the milk in a bowl. Dip the crabs in the milk and shake off the excess, then dredge in the polenta and shake off the excess.
• Working in batches, fry the crabs, upside-down first, 3 to 4 minutes per side. Transfer to a paper towellined plate. Wipe out the skillet and add fresh oil between batches.
• Reheat the compote and stir in the herbs. Serve the crabs with the compote and lime wedges.
• Photograpg by Con Poulos

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.

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.

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.

Steps:

• Trim the crust off the bread, then cut each slice in half.
• Melt four tablespoons of butter in the skillet, add the garlic and saute for one minute. Add the bread and cook until it browns, turn it over and continue to cook until that side browns. Sprinkle the tarragon over the toast and set it on the side.
• Season the flour with salt and pepper. Pat the crab in the flour and shake off any excess flour.
• Add the oil to the skillet and heat. Add the crabs and saute for one and a half minutes, then add an additional four tablespoons of butter, swirling it around as it melts. Cook for an additional one and a half minutes, then flip it over and cook for another three minutes. Remove the crabs to a platter and keep warm.
• Pour off the hot oil and butter from the pan. Add the remaining two tablespoons of butter to the pan. Let the butter melt and just start browning. At this point, squeeze the lemon into the pan. It will bubble and thicken slightly. Remove the pan from the heat.
• Put two pieces of toast on each plate, then place a crab on each. Drizzle the sauce over the crabs and sprinkle on some parsley, then serve immediately.