Softshellcrabsmia Recipes

Steps:

• Heat oven to 350 degrees. Split bread in half and remove some of the soft white crumb with your fingers. Toast bread lightly in oven, about 10 to 15 minutes.
• Beat egg and milk together in a bowl; combine the cornmeal, flour, cayenne and a large pinch of salt on a plate. Put about 1/4-inch of oil in a deep skillet broad enough to accommodate crabs, and turn heat to medium. When oil is hot -- a pinch of flour will sizzle -- dip crabs in milk-egg mixture, then dredge in the cornmeal-flour mixture. Put in skillet; adjust heat so crabs bubble gently but not furiously in oil.
• When bottom is nicely browned, 3 to 5 minutes, turn crabs and brown other side; crabs will be quite firm when done.
• Serve on toasted bread, garnished as you like.

Steps:

• Mix everything, except crabs, in a shallow baking dish. Add crabs and cover.
• Marinate in the fridge for 1/2 hour.
• Place crabs on a hot grill.
• Cook for 15 minutes on each side basting and turning often.
• To decrease cooking time, cover grill with large lid to help circulate the heat evenly.
• Crabs are done when they are pink/red and slightly crisp, but still moist.
• Cook time does not include time to marinate.

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.

Steps:

• Heat about 3 inches of oil in a saucepan to about 400 degrees F.
• In a medium bowl, mix eggs, milk and beer until creamy. Put flour in a separate bowl. Dip soft shell crabs into wet batter and then dip into flour. Drop battered crab into hot oil. Fry crab for 3 minutes on each side or until golden. Serve on buns, with tartar sauce, tomato and lettuce.
• Mix mayonnaise, horseradish, pickles, salt and pepper together in a small bowl. Add lemon juice. Refrigerate until ready to use.
• Yield: about 3 cups