SOFT SHELL CRABS WITH CORN RELISH, FIELD GREENS AND ROASTED RED PEPPER SAUCE
Steps:
- In a deep saucepan, heat peanut oil to 350 degrees F.
- In a large bowl, whisk together flour, cornstarch, pepper, fennel and salt. Whisk in club soda and egg whites to form a smooth batter. Dip soft shell crabs in batter and fry in batches until golden brown, about 4 minutes per batch. Drain on paper towels.
- Serve crabs with Corn Relish. Drizzle with Roasted Red Pepper Sauce and garnish with a pile of greens.
- Steam corn kernels until crisp-tender, about 3 to 5 minutes, set aside. Cut the kernels from the cob into a mixing bowl.
- In a large skillet, heat olive oil over medium-high heat. Add asparagus and mushrooms, cook until mushrooms give off their liquid and start to brown, about 3 to 5 minutes. Add red pepper, jalapeno and green onion. Cook just until scallions wilt, about 2 minutes. Add remaining ingredients, bring to a boil. Stir in corn mixture and cook until corn is heated through.
- Combine pepper puree, shallots, and vinegar in a non-reactive saucepan. Bring to a simmer and simmer until shallots are tender. Add cream and stir to combine. Add lemon juice and whisk in butter, 1 piece at a time, until sauce is smooth and thickened. Season with salt, to taste.
CORN-CRUSTED SOFT-SHELL CRABS WITH BEAN-MANGO SALSA
Provided by Marian Burros
Categories dinner, easy, quick, main course
Time 30m
Yield 2 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 641, UnsaturatedFat 8 grams, Carbohydrate 119 grams, Fat 10 grams, Fiber 23 grams, Protein 27 grams, SaturatedFat 1 gram, Sodium 447 milligrams, Sugar 60 grams, TransFat 0 grams
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.
CORNMEAL-CRUSTED SOFT-SHELLED CRABS WITH CILANTRO-LIME TARTAR SAUCE
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.
CRUNCHY SOFT-SHELL CRABS
Provided by Melissa Clark
Categories dinner, quick, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
SOFT-SHELL CRABS WITH CORN AND BLACK-BEAN SALSA
Provided by Marian Burros
Categories dinner, appetizer, main course
Time 35m
Yield 2 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 882, UnsaturatedFat 10 grams, Carbohydrate 162 grams, Fat 13 grams, Fiber 24 grams, Protein 34 grams, SaturatedFat 2 grams, Sodium 527 milligrams, Sugar 69 grams, TransFat 0 grams
SOFT-SHELL CRABS WITH CORN AND ONION SAUCE
Provided by Marian Burros
Categories dinner, project, main course
Time 30m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Place a couple of inches of water in pot, and bring to boil.
- Shuck corn, and steam it over the boiling water for about 2 minutes, until tender. Remove and cool.
- Chop onion. Heat nonstick skillet; reduce heat to medium-high and add 2 teaspoons of oil. Saute onion until it softens and begins to brown.
- Meanwhile, scrape kernels and puree in food processor with milk.
- Rinse red pepper, and chop. Rinse crabs; dry on paper towels.
- When onion is soft, stir in corn puree and red pepper. Mix well. Heat through; season with salt and pepper. Remove from pan, and set aside. Keep warm.
- Heat remaining oil until it is very hot. Saute crabs until they brown and redden a little on both sides, about 5 minutes total.
- Cut lemon into wedges. To serve, top crabs with corn puree and, if desired, sprinkle with lemon juice.
Nutrition Facts : @context http, Calories 323, UnsaturatedFat 9 grams, Carbohydrate 46 grams, Fat 12 grams, Fiber 7 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 947 milligrams, Sugar 18 grams, TransFat 0 grams
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.
CRISPY SOFT SHELL CRABS
Soft shell crab season is short and sweet. When it's here, you want to make the most of it. Highlighting the flavor of the crab is what matters, and I employ a secret weapon to help me do just that. Wondra flour is a superfinely milled ("instant") flour that creates a very thin, almost stealthlike coating around the crabs. What you taste is crisp soft shell crab unadulterated by any thick batter. Simply hit some nutty browned butter with tart lemon juice and anise-flavored dill (an herb that I think is too often forgotten) for an easy and delicious sauce. Soft shell crabs make their appearance in summer, so it's only fitting to pair them with some of summer's best: fresh lima beans, beefsteak tomatoes (I like local Jersey tomatoes, myself), and of course, corn. This succotash recipe should be considered a guide; try it with whichever fresh vegetables catch your eye at the market.
Yield serves 4
Number Of Ingredients 21
Steps:
- To make the succotash, combine the butter and oil in a large sauté pan over high heat and cook until the butter is melted and begins to sizzle. Add the onion and red pepper and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Stir in the corn and cook for 2 minutes.
- Add the black-eyed peas, lima beans, and tomato, season with salt and pepper, and cook until the tomato softens slightly and the peas and beans are heated through, about 4 minutes.
- Remove from the heat and stir in the lemon zest, green onions, and parsley. Keep warm.
- To cook the soft shell crabs, put the flour in a large shallow bowl and season with salt and pepper. Pat the crabs dry with paper towels and season with salt and pepper on both sides.
- Heat 2 tablespoons of the oil in a large sauté pan over high heat until the oil begins to shimmer. Dredge 2 of the crabs on both sides in the flour and tap off the excess. Place the crabs in the pan, upside down, and cook on each side until golden brown and just cooked through, about 7 minutes total. Wipe the pan out with paper towels and repeat with the remaining oil and crabs. Place 2 crabs on each of 4 plates and tent loosely to keep warm.
- Wipe out the pan with paper towels and return to the stove over medium heat. Add the butter and cook until it begins to turn a medium brown color, about 3 minutes. Remove from the heat, immediately add the lemon zest and juice and dill, and season with salt and pepper.
- Pour the sauce over the soft shell crabs and serve the succotash on the side.
SOFT-SHELL CRABS WITH CORN
Provided by Marian Burros
Categories dinner, main course
Time 30m
Yield 2 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 425, UnsaturatedFat 13 grams, Carbohydrate 59 grams, Fat 16 grams, Fiber 8 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 382 milligrams, Sugar 25 grams, TransFat 0 grams
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