Soft Shell Crabs With Corn And Black Bean Salsa Recipes

Steps:

• Beat egg white slightly. Wash and dry crabs, dip into egg white and then into cornmeal.
• Drain and rinse beans under cold running water.
• Cut mangoes and pineapple into small chunks and place in mixing bowl large enough to hold all the ingredients but the crabs.
• Heat oil in a nonstick pan and saute crabs until they turn red and the crust turns golden brown on both sides; about 5 minutes, depending on size.
• Mince jalapeno, coarsely grate ginger, and add both to fruit.
• Stir in brown sugar, lime juice and beans.
• Wash, dry and chop cilantro and stir in.
• Arrange salsa on each of two dinner plates and top with crabs.

Steps:

• Shuck fresh corn, and steam for about 3 minutes. If using frozen corn, cook 1 minute in 1 tablespoon water.
• Rinse the crabs. Drain and dry.
• Beat egg whites until slightly foamy; dip crabs in egg whites and then in the flour to coat lightly. Set aside on a piece of wax paper.
• Drain corn, cool and scrape off kernels into a serving bowl.
• Wash, trim, seed and chop half the jalapeno pepper and all the red pepper; peel and dice the mangoes, and add to the bowl with the corn.
• Drain the beans, rinse thoroughly and drain again; add to bowl.
• Heat the oil in a nonstick skillet large enough to hold the crabs. Saute them on both sides until they are brown -- 4 or 5 minutes.
• Add the vinegar and lime juice to the corn mixture; season with salt and pepper, and serve with crabs on the side.

Steps:

• Trim off the outer thin feeler claws of the crabs. Cut the crabs in half crosswise through the center.
• Put 1/2 cup of the cornstarch in a dish and dip the cut part of each crab half in it. Shake off excess.
• Combine ginger, shredded lemon rind and red pepper. Set aside.
• Combine garlic, black beans and wine and set aside. Blend broth with minced lemon peel, oyster sauce, soy sauce, sugar and salt. Set aside.
• Heat fat for deep frying and when it is almost but not smoking, add half of the crab halves. Cook about three and one-half to five minutes or until red and crisp. Transfer to a sieve and drain. Cook the remaining crab halves. Drain.
• Heat remaining one-quarter cup oil in clean skillet or wok. When hot add ginger mixture and cook about 10 minutes. Add black bean mixture and cook, stirring, about 20 seconds. Add broth mixture and bring to a boil.
• Blend remaining cornstarch with water and stir it in. When thickened pour sauce over crabs. Garnish with coriander sprigs and serve.

Steps:

• Whisk together buttermilk, eggs, salt, and pepper and pour into a 3-quart shallow dish. Add crabs and soak, covered and chilled, 1 hour.
• Heat enough oil to measure 2 inches deep in a wide 4-quart heavy pot (about 4 inches deep) to 375°F.
• Whisk together flour and cornmeal and transfer to a large sealable plastic bag. Lift 1 crab out of buttermilk, letting excess drip off, and shake in bag to coat with flour. Knock off excess flour and transfer to a tray. Repeat with remaining crabs, arranging them in 1 layer as coated.
• Deep-fry crabs, 2 at a time, turning over halfway through frying (watch out for popping), until golden brown, 3 to 5 minutes. Return oil to 375°F between batches. Drain crabs on paper towels and serve with tartar sauce.

Steps:

• Combine the milk and Tabasco in a bowl. Set aside. Mix the flour, salt and pepper in a shallow pan. Dip the crabs in the milk and dredge in flour mixture. Heat the oil in a heavy-bottom skillet over medium-high heat. Place the crabs in the pan and cook for 3 minutes. Turn and cook until tender, about 2 more minutes. Drain on paper towels.
• Drain the fat from the pan. Return the skillet to the stove. Pour in the white wine, black-bean sauce, hoisin sauce, chili paste and ginger. Turn the heat up to medium-high and simmer until the sauce thickens, about 3 to 5 minutes. Pour sauce over crabs. Sprinkle scallions on top. Serve immediately.

Steps:

• Chop onion. Heat nonstick pan until it is very hot; reduce heat, and spray with pan spray. Add onion, and saute until it begins to soften.
• Meanwhile, mince garlic in food processor. Rinse peppers, add to food processor with soy sauce, and puree.
• Scrape corn from the cob, and add to onion with the cumin; cook 2 minutes. Add wine, and cook briefly.
• Wash and julienne basil, and stir in with salt and pepper. Remove from pan, and set aside. Clean pan.
• Wash crabs, and coat with flour already seasoned with black pepper.
• Heat the oil in the same pan; add the crabs, and saute on both sides, a total of about 5 minutes.
• Combine the peppers with onion-corn mixture, and serve with crabs.