Soft Shell Crabs With Garlic Vinaigrette Recipes

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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 CRABS WITH GARLIC VINAIGRETTE

Provided by Molly O'Neill

Categories     easy, quick, appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 14



Soft-Shell Crabs With Garlic Vinaigrette image

Steps:

  • To make the vinaigrette, in a mixing bowl, whisk together the salt, pepper, mustard and vinegar. Whisking constantly, slowly drizzle in the corn oil and then the olive oil. Stir in the garlic and herbs. Set aside.
  • Coat the crabs lightly with the flour. Season on both sides with salt and pepper. Heat the corn oil in large nonstick skillet over high heat until the oil smokes. Add the crabs top side down and sauté for 1 1/2 minutes. Turn the crabs over, lower the heat to medium and sauté until browned on the bottom and cooked through, about 3 1/2 minutes.
  • Spoon a pool of the vinaigrette into the center of 4 plates. Pat the crabs dry and place in the vinaigrette. Serve immediately.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 26 grams, Carbohydrate 3 grams, Fat 31 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 163 milligrams, Sugar 0 grams, TransFat 0 grams

1/4 teaspoon kosher salt
Freshly ground pepper to taste
1 tablespoon Dijon mustard
2 tablespoons sherry vinegar
1/4 cup corn oil
1/4 cup olive oil
1 clove garlic peeled and minced
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh chervil
4 medium soft-shell crabs cleaned
1 tablespoon all-purpose flour
Kosher salt and freshly ground pepper to taste
1 tablespoon corn oil

GRILLED SOFTSHELL CRAB SALAD WITH GREEN GARLIC VINAIGRETTE

Provided by Bobby Flay

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 13



Grilled Softshell Crab Salad with Green Garlic Vinaigrette image

Steps:

  • Preheat grill. Brush crabs with olive oil and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side or until cooked through.Divide above ingredients among 4 large plates. Top each plate with a crab and drizzle with green garlic vinaigrette.
  • Place vinegar, shallot, parsley, garlic in a blender and blend until smooth. Slowly add olive oil and season with salt and pepper to taste.

4 soft shell crabs, cleaned
Olive oil
Salt and freshly ground pepper
6 cups watercress
Yellow and red baby tomatoes
1 cup fresh corn kernels
2 hard boiled eggs, quartered
1/4 white wine vinegar
1 shallot, coarsely chopped
1/4 cup flat leaf parsley
4 cloves garlic, coarsely chopped
1/2 cup olive oil
Salt and freshly ground pepper

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

GRILLED SOFT-SHELL CRABS

Provided by Food Network

Time 35m

Yield 6 servings

Number Of Ingredients 10



Grilled Soft-Shell Crabs image

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.

6 to 8 soft-shell crabs
Lemon Butter Sauce, recipe follows
Sliced tomatoes
Mozzarella cheese
1 pound butter
8 to 10 lemons, juiced
1 tablespoon cajun seasoning
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
Salt

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



Sauteed Soft-Shell Crabs With Garlic 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.
  • 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

3 soft-shell crabs, cleaned and patted dry
salt & freshly ground black pepper
1 cup flour
2 tablespoons extra-virgin olive oil
3 garlic, sliced
2 tablespoons capers, drained
1/2 cup white wine
1 tablespoon butter
3 chives, blades chopped

GRILLED SOFT-SHELL CRABS WITH OLD BAY TARTAR SAUCE

Make and share this Grilled Soft-Shell Crabs With Old Bay Tartar Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 38m

Yield 6 serving(s)

Number Of Ingredients 18



Grilled Soft-Shell Crabs With Old Bay Tartar Sauce image

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.

Nutrition Facts : Calories 474.7, Fat 37.6, SaturatedFat 16.8, Cholesterol 104, Sodium 734.1, Carbohydrate 25.2, Fiber 1.5, Sugar 4.6, Protein 11

12 tablespoons unsalted butter
2 garlic cloves, minced
1 shallot, minced
2 teaspoons Old Bay Seasoning
12 soft shelled crabs, cleaned
6 slices white bread
6 lettuce leaves (Boston or Bibb lettuce)
1 ripe tomatoes, thinly sliced
1 cup mayonnaise
1 -2 pickled jalapeno pepper, finely chopped
1 tablespoon drained capers
1 tablespoon chopped pickle (preferably cornichons)
1 tablespoon fresh lemon juice
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh tarragon basil
1 tablespoon Dijon mustard
1 1/2 teaspoons Old Bay Seasoning
fresh ground black pepper

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

SOFT-SHELL CRABS WITH WILTED SPINACH AND WARM TOMATO-BASIL VINAIGRETTE

Categories     Leafy Green     Shellfish     Marinate     Sauté     High Fiber     Seafood     Crab     Spinach     Spring     Summer

Yield Serves 4

Number Of Ingredients 20



Soft-Shell Crabs with Wilted Spinach and Warm Tomato-Basil Vinaigrette image

Steps:

  • Make soft-shelled crabs:
  • Preheat oven to 350°F.
  • Dip each crab in milk and them lightly coat both sides with flour. Heat butter and oil together in a large, oven proof (no plastic handles) pan over medium heat. Add crabs and sauté until crispy and golden, about 4 minutes. Place pan in preheated oven and cook 3 more minutes. Transfer crabs to paper toweling to absorb oil. Set aside and keep warm.
  • Make warm herb vinaigrette:
  • In a large bowl, combine shallots, basil, extra virgin olive oil, balsamic vinegar and lemon juice. After these ingredients are incorporated, add the tomatoes and season with salt and pepper. Mix well, cover with plastic and refrigerate until ready to serve.
  • When ready to prepare dish, warm the vinaigrette in a sauce pan over high heat, removing from stove when it begins to simmer.
  • Make wilted spinach:
  • Heat olive oil in a large skillet over medium heat. Add spinach and sauté 4 minutes, until wilted. Drain liquid.
  • Serve:
  • Place wilted spinach on one side of four individual dinner plates. Arrange two soft-shell crabs over each mound of spinach, overlapping one over the other. Spoon tomato vinaigrette over crabs and around the sides of the plate.
  • To properly clean a soft-shelled crab:
  • Peel back the pointed part of the shell and scrape away the gills from each side. Using sharp scissors, cut off the head and carefully squeeze out the green bubble behind the eyes. Next, bend back the "apron," the thin piece that folds under the crab. Twist the apron until it breaks off, removing the intestinal vein at the same time.

For the soft-shell crabs
8 soft shell crabs, cleaned (See note)
1 cup milk
flour for dusting
2 tablespoons unsalted butter
1 tablespoon olive oil
For the warm tomato-basil vinaigrette
1 cup red pear or cherry tomatoes (approximately 10-12 tomatoes), halved
1 cup yellow pear or cherry tomatoes (approximately 10-12 tomatoes), halved
1/2 cup red beefsteak tomato cut in 1-inch dice
1/2 cup yellow beefsteak tomato cut in 1-inch dice
1 shallot minced
1/4 cup fresh basil leaves, cut julienne
1/3-1/2 cup extra virgin olive oil, to taste
1/4 cup balsamic vinegar
1 teaspoon fresh lemon juice
salt and freshly ground black pepper, to taste
For the wilted spinach
1 pound fresh spinach, rinsed well and stems trimmed
1 tablespoon olive oil

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