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.
CHEZ MARCELLE'S STUFFED SOFT-SHELL CRABS
Provided by Marian Burros
Categories project, appetizer
Time 1h15m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Cook green onions, garlic, crab and shrimp in white wine about three minutes. Add pimentos, mushrooms, cayenne, white pepper and salt and bread crumbs and cook a minute or two longer. Stir in yolks.
- Chill stuffing for about 1 hour, until firm. Carefully stuff each side cavity of crabs with mixture.
- Season crabs with salt, white pepper and cayenne. Dredge in flour; dip in a mixture of buttermilk and eggs, then in cracker meal, breading each leg individually.
- Heat oil in deep pot to 375 degrees. Deep fry a few crabs at a time until golden brown on both sides.
- Serve crabs with Creolaise sauce. Garnish with lemon and fried parsley.
CORNMEAL-CRUSTED SOFT-SHELL CRABS
When you buy soft-shell crabs, have them cleaned at the fish market. Here, they are served on a bed of arugula with a Lemon-Red Pepper Confit.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- Combine cornmeal, salt, and pepper in a shallow bowl or plate.
- Whisk egg whites in a small bowl until just frothy. Dip crabs into egg whites to coat. Dredge them in the seasoned cornmeal, shake off excess, and set aside.
- Heat 1 1/2 tablespoons olive oil in a large nonstick skillet over medium-high heat; arrange 4 crabs on their bellies in the pan. Cook until golden and crisp, about 5 minutes. Transfer crabs to a plate and add 1 1/2 tablespoons olive oil to pan. Return crabs to pan, on their backs, and cook until crisp, about 5 minutes more. Remove crabs from skillet and keep warm on a baking sheet in a 300 degrees oven. Repeat with the remaining olive oil and crabs.
- Divide arugula among four plates. Arrange 2 crabs over each plate of arugula, spoon confit over or around crabs, and serve.
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
MANGO CORN SALSA
A prize winning salsa on my block! Sweet with heat!! Serve with corn chips or use as a topping for grilled fish and meat. This one is spicy...
Provided by FrackFamily5 CA->CT
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Mango Salsa Recipes
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- Remove the stems from the serrano peppers and place the serranos (including seeds), the red onion, half the cilantro, and half the tomatoes into a food processor; process until smooth. Pour in the rice vinegar and olive oil; pulse until smooth.
- Stir together the remaining cilantro, the remaining tomatoes, the mango, green bell pepper, corn, cumin, and sugar in a medium bowl. Stir in the serrano pepper mixture. Season to taste with salt and black pepper. Chill for 1 hour before serving.
Nutrition Facts : Calories 47 calories, Carbohydrate 7.5 g, Fat 2 g, Fiber 1.4 g, Protein 0.9 g, SaturatedFat 0.3 g, Sodium 7 mg, Sugar 4.5 g
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.
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
MANGO SALSA
This quick, chunky salsa, which Marian Burros brought to The Times in 1990, is an easy addition to weeknight burritos, tacos and enchiladas. A squeeze of lime brightens the mango's flavors, and a bit of jalapeño adds spice. Simply combine all the ingredients, and serve alongside your main for an elevated dinner.
Provided by Marian Burros
Categories easy, quick, weekday, condiments
Time 5m
Yield Enough for 4 or 5 tortillas
Number Of Ingredients 4
Steps:
- Combine the ingredients and use as above.
Nutrition Facts : @context http, Calories 57, UnsaturatedFat 0 grams, Carbohydrate 14 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 13 grams
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
BLACK BEAN AND CORN SALAD
This zesty relish can be served on its own with chips, but can also be made into a heartier salad by adding meat, pork loin, lamb, or maybe skirt steak.
Provided by Marian Burros
Categories easy, quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 13
Steps:
- If beans are canned, rinse thoroughly. In a large bowl, combine the beans with corn, tomatoes, bell pepper, jalapeno pepper, onion and coriander. (If salad is not to be served immediately, wait until just before serving to add the tomatoes.)
- Combine the garlic with cumin and coriander; whisk in the lime juice and olive oil. Pour over the salad. Season with salt and pepper.
Nutrition Facts : @context http, Calories 436, UnsaturatedFat 7 grams, Carbohydrate 72 grams, Fat 9 grams, Fiber 20 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 15 milligrams, Sugar 6 grams
SOFT-SHELL CRABS WITH PINEAPPLE-MANGO SALSA
Provided by Marian Burros
Categories dinner, main course
Time 20m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Wash crabs and drain.
- Beat egg whites until slightly foamy; dip crabs in egg whites, then in flour. Place on piece of wax paper.
- Dice pineapple and mango and place in serving bowl. Chop onion fine; mince jalapeno and add to bowl.
- If using a stove-top grill, prepare and heat. Grill crabs about 3 minutes on each side over medium-high heat.
- Squeeze lime juice into the pineapple-mango mixture.
- Wash, dry and chop cilantro and add to bowl; season with pepper. Serve crabs with salsa on the side.
Nutrition Facts : @context http, Calories 318, UnsaturatedFat 1 gram, Carbohydrate 67 grams, Fat 2 grams, Fiber 7 grams, Protein 15 grams, SaturatedFat 0 grams, Sodium 173 milligrams, Sugar 46 grams
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