Soft Shell Crabs With Brown Butter Recipes

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CRUNCHY SOFT-SHELL CRABS

Provided by Melissa Clark

Categories     dinner, quick, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8



Crunchy Soft-Shell Crabs image

Steps:

  • Soak crabs in a bowl of buttermilk.
  • In a deep fryer or saucepan, heat 4 inches of oil to 375 degrees.
  • Whisk together cornmeal and flour, and salt and pepper to taste.
  • Remove crabs from buttermilk, letting excess drip back into bowl. Coat crabs evenly in the cornmeal mixture. Working in batches, fry until golden brown and crisp all over, turning if needed, 2 to 3 minutes. Drain on paper towels. While warm, season with salt. Serve with lemon wedges, if desired.

6 soft-shell crabs, cleaned
Buttermilk, for soaking
Vegetable oil, for frying
1 cup fine cornmeal
1 cup flour
Kosher salt
Black pepper
Lemon wedges, for serving optional

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



Pan-Fried Soft-Shell Crabs image

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.

1 1/2 cups all-purpose flour
2 teaspoons coarse salt
1 teaspoon freshly ground pepper
12 soft-shell crabs, cleaned
12 tablespoons vegetable oil
6 tablespoons unsalted butter
1/4 cup loosely packed fresh flat-leaf parsley leaves, chopped
3 lemons, cut in half

SAUTEED SOFT-SHELL CRABS WITH GARLIC AND BUTTER

Provided by Food Network

Categories     appetizer

Time 32m

Yield 3 appetizer servings

Number Of Ingredients 18



Sauteed Soft-shell Crabs with Garlic and Butter image

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.

3 soft-shell crabs, cleaned and patted dry
Salt and freshly ground black pepper
1 cup flour
2 tablespoon extra-virgin olive oil
3 garlic, sliced
2 tablespoons capers, drained
1/2 cup white wine
1 tablespoon butter
Few chive blades, chopped
Essence, for garnish, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

SAUTEED SOFT-SHELL CRABS WITH CAPER BROWN BUTTER

Provided by Tyler Florence

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10



Sauteed Soft-Shell Crabs with Caper Brown Butter image

Steps:

  • To prepare the soft-shell crabs: Put the flour in a pie dish or plate and season with a fair amount of salt and pepper. Dredge the crabs in the seasoned flour to coat, shaking off the excess. Heat the oil in a large skillet over medium-high flame. Lay the crabs in the hot oil in a single layer without crowding; you may have to fry them in batches. Be careful, the crabs have a tendency to pop and spatter. Cook the crabs for about 3 minutes on each side, turning once, until golden brown. Drain on paper towels and cover to keep warm.
  • Lower the heat to medium and add the butter to the pan. Let the butter melt and cook until it just begins to brown. Add the capers and wine; cook, stirring, for 2 minutes until almost dry. Add the lemon juice and parsley; season with salt and pepper. Pour the caper brown butter sauce over the crabs and serve with lemon wedges.

2 cups all-purpose flour
Sea salt and freshly ground black pepper
4 medium soft-shell crabs, cleaned and rinsed
3 tablespoons extra-virgin olive oil
1/4 cup (1/2 stick) unsalted butter
2 tablespoons capers, drained
1/2 cup dry white wine, such as Sauvignon Blanc
1 lemon, juiced
1 handful fresh flat-leaf parsley, finely chopped
Lemon wedges, for serving

SOFT-SHELL CRAB BLTS

How do you make a BLT even better? Top it with a soft-shell crab! Around here, the crab is fried in a batter made with Old Bay Seasoning, invented in Baltimore.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14



Soft-Shell Crab BLTs image

Steps:

  • Stir together the mayonnaise, mustard, horseradish, lemon juice, hot sauce and Worcestershire sauce in a small bowl. Refrigerate until ready to use.
  • Cook the bacon in a large skillet over medium-high heat, turning, until browned and crisp, 6 to 8 minutes. Remove to a paper towel-lined plate and break the slices in half.
  • Whisk the flour and 1 tablespoon Old Bay in a shallow bowl. Season the crabs with salt and pepper, then dip the crabs in the seasoned flour to coat on both sides.
  • Melt the butter in a large skillet over medium-high heat until foamy. Immediately add the crabs and cook, turning, until browned and cooked through, 5 to 7 minutes. Remove to a paper towel-lined plate and sprinkle with more Old Bay.
  • Assemble the sandwiches: Spread some of the mayonnaise mixture on 4 slices of toast. Top each with lettuce, tomato, some bacon and a crab. Spread the remaining mayonnaise mixture on the 4 other slices of toast and place on top of the sandwiches. Gently press down on each sandwich and cut in half. Serve with pickles.

1/2 cup mayonnaise
2 tablespoons Dijon mustard
4 teaspoons horseradish
1 1/2 teaspoons fresh lemon juice
1 teaspoon hot sauce
1/4 teaspoon Worcestershire sauce
6 slices bacon
1/2 cup instant flour (such as Wondra)
1 tablespoon Old Bay Seasoning, plus more for sprinkling
4 large soft-shell crabs (4 to 6 ounces each) or 8 small crabs (about 2 ounces each), cleaned
Kosher salt and freshly ground pepper
4 tablespoons unsalted butter
8 slices white sandwich bread, toasted
Lettuce leaves and sliced tomato, for topping Pickles, for serving

SOFT SHELL CRAB

Provided by Food Network

Categories     appetizer

Time 35m

Yield 1 serving

Number Of Ingredients 19



Soft Shell Crab image

Steps:

  • Combine chili paste, white vinegar, rice vinegar, garlic cloves, kosher salt, sugar, and water in a saucepan and bring to a boil. Simmer for 30 minutes and skim if needed. Add cornstarch and bring back to a boil to thicken. Set aside and let cool.
  • Heat oil to 360 degrees F. in a deep pot.
  • Dredge crab in buttermilk and dip in tempura flour. Fry in oil for 2 minutes until crisp. Set aside. Place asparagus spear in oil for one minute. Set aside.
  • Place 2 ounces of the cooled chili paste sauce in a shallow bowl along with a mound of cooked rice noodles. Arrange carrot and sprigs of basil, cilantro, and mint next to the noodles. Place lime wedge along side the noodles. Put fried crab on top of noodles with asparagus spear.

2 ounces garlic chili paste
1 pint distilled white vinegar
4 ounces rice vinegar
2 1/2 garlic cloves, finely minced
1 1/2 tablespoons kosher salt
1 1/2 cups sugar
3/4 cup water
3/4 tablespoon cornstarch
2 cups oil
1 large soft shell crab
2 ounces buttermilk
1/2 cup tempura flour
1 asparagus spear
2 ounces rice noodles, cooked
1 carrot, julienned
1 sprig basil
1 sprig cilantro
1 sprig mint
1 lime wedge

SOFT-SHELL CRABS WITH SALTY TOMATO BUTTER

Soft-shell crab season, which generally lasts from May through June, is short and highly anticipated. That's because soft-shell crabmeat is unbelievably tender and buttery-sweet, and the shell, which you eat along with the meat, is perfectly crunchy without being the least bit tough or chewy. True fanatics don't let a moment of soft-shell crab season go to waste, eating them for breakfast, lunch, or dinner, in sandwiches or served solo. Ask your fishmonger to clean them for you.

Yield serves 2 to 4

Number Of Ingredients 16



Soft-Shell Crabs with Salty Tomato Butter image

Steps:

  • Fill a large skillet with enough canola oil to cover the bottom and place over medium-high heat until sizzling hot (see Know-how, page 100). Combine the flour and cornmeal in a shallow bowl or plastic bag, season with salt and black pepper to taste and cayenne, and stir or shake to mix. Place the buttermilk and hot sauce in a shallow bowl and stir to combine. One at a time, dust the crabs lightly on both sides with the flour mixture or shake in the bag, then dip into the buttermilk mixture and back into the flour mixture to coat evenly, shaking off any excess flour.
  • Place the crabs in the hot oil and sauté for 3 to 4 minutes per side, until golden brown and crispy. Line a platter with a brown paper bag.
  • Remove from the skillet, drain on the platter, and season with additional salt and pepper, if desired. Serve warm topped with slices of Salty Tomato Butter and lemon wedges to squeeze over the crab.
  • Place the butter, tomatoes, basil, salt, and pepper in a food processor or blender and pulse until well combined and blended, stopping to scrape down the the bowl several times as you go. Transfer the mixture to a piece of wax paper, roll it into a log 1 1/2 to 2 inches in diameter, wrap tightly in plastic, and refrigerate until firm, about 1 hour, or for up to 1 week. Slice into thin rounds as needed.
  • For a more traditional preparation, serve the crabs with Horseradish Remoulade (page 117), Herb Tartar Sauce (page 100), or Spicy Cocktail Sauce (page 283) in place of the Salty Tomato Butter.
  • Soft-shell crabs are a seasonal specialty and point of pride on the Outer Banks, and I fell in love with them. My friend Della took me to the little town of Manteo, North Carolina, to go soft-shell crabbing. It was such an adventure! We got on the boat before sunrise and headed out to sea, where the crabbers located their big metal traps and pulled up the crabs. Back on shore, they dusted the freshly caught crabs in cornmeal, sautéed them in a little oil and butter, and served them to us with lemon wedges. I was blown away by the simple preparation and amazing flavors-the brine of the seawater and the sweetness of the crabmeat were incredible together.
  • I think people often assume that soft-shell crabs are a separate variety; actually, they are blue crabs that are caught and eaten just after they molt their hard outer shells, so the entire crustacean, "soft shell" and all, is edible. During soft-shell season, usually May and June, "busters"-crabs that are in the process of molting-seek refuge in protected areas and begin taking in lots of water so their bodies swell up and eventually crack open their outer shells. The males are called jimmies, and the females are she-crabs, sooks, or sallies, depending on how fully developed they are. The window of time for harvesting individual soft-shell crabs is very short; there is about a four-day period between the time a blue crab sheds its outer shell and the soft shell beneath it begins to harden.

Canola oil, for sautéing
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
Sea salt and freshly ground black pepper
Pinch of ground cayenne pepper
1/2 cup well-shaken buttermilk
Dash of hot sauce
4 soft-shell crabs, cleaned
Salty Tomato Butter (recipe follows)
1 lemon, cut into wedges
8 tablespoons (1 stick) unsalted butter, softened
2 sun-dried tomatoes, packed in oil (substitute: dried and reconstituted)
6 fresh basil leaves
1 tablespoon coarse or flaky sea salt
1/2 teaspoon freshly ground black pepper
(makes one 4- to 5-inch log or about 1/2 cup)

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



Soft-Shell Crab With Lemon Butter image

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

1/4 cup all-purpose flour
fresh ground black pepper
salt
1/8 teaspoon cayenne pepper
1/8 teaspoon paprika
8 soft shelled crabs
1/4 cup unsalted butter
1 tablespoon vegetable oil
1 medium shallot, finely chopped
1/4 cup fresh lemon juice
2 medium garlic cloves, minced
2 tablespoons finely chopped fresh parsley
salt
fresh ground black pepper
lemon slice
fresh parsley sprig

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



Sheila's Sauteed Soft-Shell Crabs With Lemon Butter Sauce image

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

6 soft shelled crabs, cleaned and rinsed
1 cup all-purpose flour
2 tablespoons Old Bay Seasoning
2 eggs, beaten
2 tablespoons milk
6 tablespoons extra virgin olive oil
1/4 cup butter
2 tablespoons capers, drained
1/2 cup dry white wine (I always use Sauvignon Blanc)
4 medium lemons, juice of
2 tablespoons fresh flat-leaf parsley, chopped

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



Soft-Shell Crab Crostini With Arugula Butter image

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

3/4 cup arugula leaves, stems trimmed
8 tablespoons (1 stick) unsalted butter, at room temperature
1 tablespoon finely chopped chives
2 garlic cloves, minced
1/2 teaspoon kosher salt, more as needed
1/4 teaspoon black pepper
4 soft-shell crabs, cleaned and patted dry
4 half-inch-thick slices country-style bread

SOFT-SHELL CRABS SAUTéED IN BROWN BUTTER

Make and share this Soft-Shell Crabs Sautéed in Brown Butter recipe from Food.com.

Provided by JackieOhNo

Categories     Crab

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13



Soft-Shell Crabs Sautéed in Brown Butter image

Steps:

  • Combine the milk and Tabasco in a bowl. Mix the mustard powder, cayenne pepper, white pepper, salt, sugar and flour in a shallow pan. Dip the crabs in the milk and dredge in flour mixture. Heat 2 tablespoons of the butter in a large saute pan over medium-high heat until bubbling. Place the crabs in the pan and cook for 3 minutes. Turn and cook until tender, about 2 more minutes. Drain on paper towels.
  • Add 1/2 cup lemon juice to pan and cook over high heat until it glazes the pan. Stir in remaining butter and cook over medium heat until brown, about 5 minutes. Skim off any foam that rises to the surface. Take the pan off the heat. Whisk in the remaining 1/2 cup lemon juice and parsley. Season with salt and pepper, pour over crabs and serve.

Nutrition Facts : Calories 577.5, Fat 29.1, SaturatedFat 17.6, Cholesterol 110.9, Sodium 497.9, Carbohydrate 61.4, Fiber 2.6, Sugar 4, Protein 19.1

2 cups milk
2 teaspoons Tabasco sauce
1 teaspoon mustard powder
1 teaspoon cayenne pepper
1 teaspoon white pepper
1/2 teaspoon salt, plus more to taste
2 teaspoons sugar
2 cups all-purpose flour
8 soft-shell crabs, cleaned
8 tablespoons unsalted butter
1 cup lemon juice
1/2 cup parsley, minced
1 teaspoon fresh ground pepper, plus more to taste

SOFT-SHELL CRABS SAUTEED IN BROWN BUTTER

Provided by Molly O'Neill

Categories     dinner, main course

Time 35m

Yield Four servings

Number Of Ingredients 13



Soft-Shell Crabs Sauteed In Brown Butter image

Steps:

  • Combine the milk and Tabasco in a bowl. Mix the mustard powder, cayenne pepper, white pepper, salt, sugar and flour in a shallow pan. Dip the crabs in the milk and dredge in flour mixture. Heat 2 tablespoons of the butter in a large saute pan over medium-high heat until bubbling. Place the crabs in the pan and cook for 3 minutes. Turn and cook until tender, about 2 more minutes. Drain on paper towels.
  • Add 1/2 cup lemon juice to pan and cook over high heat until it glazes the pan. Stir in remaining butter and cook over medium heat until brown, about 5 minutes. Skim off any foam that rises to the surface. Take the pan off the heat. Whisk in the remaining 1/2 cup lemon juice and parsley. Season with salt and pepper, pour over crabs and serve.

Nutrition Facts : @context http, Calories 574, UnsaturatedFat 9 grams, Carbohydrate 62 grams, Fat 29 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 17 grams, Sodium 491 milligrams, Sugar 10 grams, TransFat 1 gram

2 cups milk
2 teaspoons Tabasco
1 teaspoon mustard powder
1 teaspoon cayenne pepper
1 teaspoon ground white pepper
1/2 teaspoon salt, plus more to taste
2 teaspoons sugar
2 cups all-purpose flour
8 soft-shell crabs, cleaned
8 tablespoons unsalted butter
1 cup lemon juice
1/2 cup parsley, minced
1 teaspoon fresh ground pepper, plus more to taste

SOFT-SHELL CRABS WITH CURRY BUTTER

Fans of soft-shell crab look forward to the season - late spring and early summer - with feverish anticipation. The entire delicious crab is edible and may be prepared in many ways; deep-fried, grilled or pan-cooked. Here they are sautéed in a spicy curry butter, which complements the crabs' rich flavor. (The recipe makes more butter than is needed for this dish, but is wonderful to have on hand. Use extra for cooking vegetables or eggs.) Serve 1 large or 2 small soft-shell crabs per person.

Provided by David Tanis

Categories     dinner, lunch, main course

Time 30m

Yield 4 servings

Number Of Ingredients 18



Soft-Shell Crabs With Curry Butter image

Steps:

  • Make the curry butter: Put the cumin seeds, coriander seeds, fennel seeds and cloves in a dry skillet over medium heat. When spices are lightly toasted and fragrant, after a minute or so, grind them to a powder in a mortar or electric spice mill. Add nutmeg, black pepper, cayenne and turmeric.
  • Put butter in a bowl. Add spices, garlic, ginger, salt and lime zest and juice. Mash seasonings into butter with a wooden spoon. Add crushed almonds and scallions, then mix until well incorporated. (May be prepared several hours ahead, or up to 1 day in advance.)
  • Heat a large skillet over medium-high heat. Add 3 tablespoons curry butter, let melt and swirl pan to distribute. Dust crabs lightly with rice flour, if using. When butter is foamy, add crabs in one layer and raise heat. Let crabs cook 3 minutes, then turn, using tongs, and cook 3 minutes on the other side. (Be careful, as crabs may spatter.) Remove crabs and keep warm.
  • Add 4 tablespoons curry butter to pan and let sizzle. Add pea shoots and cook briefly until wilted, 1 minute or less.
  • Arrange crabs on a warm platter or individual plates. Garnish with wilted pea shoots and lime wedges. Spoon melted curry butter from pan over crabs and serve at once.

Nutrition Facts : @context http, Calories 604, UnsaturatedFat 19 grams, Carbohydrate 6 grams, Fat 52 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 30 grams, Sodium 649 milligrams, Sugar 1 gram, TransFat 2 grams

1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 teaspoon fennel seeds
5 cloves
1/4 teaspoon grated nutmeg
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne
1/2 teaspoon turmeric
1/2 pound unsalted butter (2 sticks), softened
1/2 teaspoon grated garlic
2 teaspoons grated ginger
1/2 teaspoon kosher salt
Zest and juice of 1 lime, and lime wedges for garnish
1/4 cup unsalted roasted almonds, crushed
1/2 cup chopped scallions
1 cup rice flour, for dusting (optional)
4 large soft-shell crabs, about 5 ounces each, cleaned
8 ounces tender pea shoots or baby spinach

SOFT-SHELLED CRABS MEUNIèRE

A quick fry of soft-shelled crabs gets topped with brown butter and parsley.

Categories     Shellfish     Sauté     Quick & Easy     Lemon     Crab     Spring     Parsley     Gourmet

Yield Makes 2 (main-course) servings

Number Of Ingredients 9



Soft-Shelled Crabs Meunière image

Steps:

  • Combine milk, salt, and pepper in a shallow dish and soak crabs 5 minutes. Lift 1 crab out of milk, letting excess drip off, and dredge in flour. Knock off excess flour and transfer to a tray. Repeat with remaining crabs, arranging them in 1 layer as coated.
  • Heat clarified butter in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté crabs, upside down, 2 minutes. Turn over and sauté until golden brown, 2 to 3 minutes more.
  • Transfer crabs to a serving dish. Add butter pieces to skillet and cook until golden brown with a nutty aroma. Add lemon juice and parsley (mixture will bubble up) and remove from heat.
  • Season sauce with salt and pepper and drizzle over crabs.

1 cup whole milk
1 teaspoon kosher salt
1/4 teaspoon black pepper
4 small (4-inch-wide) live soft-shelled crabs, cleaned
1 cup Wondra or all-purpose flour
4 tablespoonsClarified Butter
1 1/2 tablespoons unsalted butter, cut into 3 pieces
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley

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ON-THE-SHELL DEVILED CRAB RECIPE - MSN
Web Directions. Preheat the oven to 400 F. Melt the butter over medium-low heat, then use the melted butter to fry the onion for 5 to 7 minutes until softened. Stir in the flour and …
From msn.com


SAUTEED SOFT-SHELL CRABS WITH CAPER BROWN BUTTER – RECIPES NETWORK
Web To prepare the soft-shell crabs: Put the flour in a pie dish or plate and season with a fair amount of salt and pepper. Dredge the crabs in the seasoned flour to coat, shaking off …
From recipenet.org


MAN MISTAKES SOFT-SHELL CRABS FOR CRACKERS AND HILARITY ENSUES
Web Apr 19, 2023 He is just too cute. He's happily enjoying his meal when his partner asked him, “What's that on your plate?”. And he responds. "Crab crackers."He continues, “It’s …
From delishably.com


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