GRILLED SOFT SHELL CRAB SANDWICH WITH RED SLAW AND YELLOW TOMATOES
Steps:
- For the slaw: Whisk together the ketchup, red wine vinegar, celery salt, kosher salt, black pepper and cayenne in a large bowl. Add the cabbage and toss to combine. Cover and refrigerate for at least 1 hour and up to 24 hours before serving. Taste for seasoning just before serving.
- For the crabs: Heat a charcoal or gas grill to high heat direct grilling. Brush both sides of the crabs with oil and sprinkle with salt and pepper. Grill until the crabs are just firm to the touch, 2 to 4 minutes per side, depending on the size.
- For assembly: Place 1 large or 2 small crabs on the grilled buns, top with a large spoonful of coleslaw and 2 slices of tomatoes. Serve immediately.
SOFT-SHELL CRABS ON THE GRILL
Kick dinner up a notch with this soft-shell crab recipe, courtesy of chef Emeril Lagasse.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 3
Steps:
- Rinse crabs under cold running water; brush them with a small brush if necessary to remove any dirt from their shells. Twist off and discard apron. Fold back the pointed sides of the top shell to expose gills; remove gills on both sides. Using kitchen scissors, cut across the front of the crab about 1/4-inch behind the eyes and mouth; squeeze out the small sac located directly behind the mouth.
- Preheat a grill with the lid down or a grill pan over medium-high heat.
- Brush crabs with olive oil and season with salt and pepper. Place crabs on grill and cover. Cook, turning crabs every couple minutes and basting them with remaining olive oil, until they turn orange and are cooked through, 7 to 9 minutes. Remove from grill and serve immediately.
GRILLED SOFT-SHELL CRABS
Provided by Food Network
Time 35m
Yield 6 servings
Number Of Ingredients 10
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.
BBQ SOFT-SHELL CRABS WITH GRILLED VIDALIA ONIONS
Steps:
- Melt margarine over low-medium heat and add olive oil, salt, pepper, hot sauce, lemon juice, and bacon. Simmer for 2 minutes. Allow to cool.
- Place the cleaned crabs on plate. Liberally coat the crabs with the sauce, making sure to lift the sides of the shell to coat the meat inside. Save remaining sauce for basting. Cover the crabs and allow to marinate in the refrigerator for at least 2 hours.
- Heat grill to medium-low.
- Place crabs on grill topside down. Baste with remaining sauce while they cook. Cook crabs about 3 to 4 minutes on each side. The crab will crisp on the outside and the meat inside will turn white.
- Remove from grill and serve topped with Grilled Vidalia Onions.
- Heat griddle or nonstick pan over medium-high heat.
- Peel onions and cut into thin rings. Toss rings with seasoning and olive oil.
- Cook until onions turn clear and start to caramelize. Serve over grilled crab.
GRILLED SOFTSHELL CRAB SALAD WITH GREEN GARLIC VINAIGRETTE
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.
SAUTEED SOFT-SHELL CRABS WITH GARLIC AND BUTTER
Provided by Food Network
Categories appetizer
Time 32m
Yield 3 appetizer servings
Number Of Ingredients 18
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.
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.
GRILLED SOFT-SHELL CRABS WITH SCALLIONS, GINGER AND DEEP-FRIED CAPERS
Provided by Nancy Harmon Jenkins
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Clean crabs if necessary: remove the eyes, then turn the crab on its back and remove apron. Turn over again, lift up flaps at each end, and pull out spongy gill tissue. Pat dry and refrigerate until ready to grill.
- Place minced shallots in saucepan with lemon juice and white Port, and reduce over medium heat until about 2 tablespoons of sauce remain (5 to 7 minutes). Add heavy cream and grated ginger. Bring to a boil, and reduce by a third, to about 3 tablespoons.
- Reduce heat to very low, and whisk in butter, one piece at a time, whisking constantly. Season with salt and a pinch of cayenne pepper; strain sauce through a fine-mesh strainer. Taste for seasonings, adding a few drops of lemon juice if neccessary. Set sauce aside and keep warm.
- In a heavy-bottom saucepan, heat peanut oil to 325 degrees. Carefully drop in drained capers and deep-fry until buds open fully and are crisp, about 2 to 3 minutes. Remove with a slotted spoon, and drain on absorbent paper. Set aside and keep warm.
- Preheat broiler or outdoor grill until medium-hot. Brush crabs with olive oil, and season with salt and freshly ground white pepper. Grill approximately 3 to 4 minutes on each side, until nicely crisp and deep reddish brown.
- Arrange crabs on a serving plate, drizzle sauce over them, and sprinkle with sliced scallions and deep-fried capers. Serve with summer vegetables and a dry white wine.
Nutrition Facts : @context http, Calories 366, UnsaturatedFat 19 grams, Carbohydrate 7 grams, Fat 32 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 12 grams, Sodium 389 milligrams, Sugar 3 grams, TransFat 0 grams
GRILLED SOFT-SHELL CRABS
Provided by Moira Hodgson
Categories dinner, easy, lunch, quick, main course
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the shallots in a saucepan with the lime juice and port. Reduce over medium heat until two tablespoons of sauce remain (five to seven minutes). Add heavy cream and grated ginger. Bring to a boil and reduce by a third to three tablespoons.
- Reduce heat to very low and whisk in the butter, a small piece at a time. Season to taste with salt and cayenne pepper. Strain the sauce through a fine mesh strainer and add a few more drops of lime juice if necessary. Keep warm (be careful not to overheat or the sauce may curdle).
- Preheat broiler or outdoor grill.
- Brush the crabs with olive oil and season with salt and pepper. Grill three to four minutes on each side, until crisp and a deep reddish brown.
- Arrange the crabs on a serving platter, drizzle sauce over them and sprinkle with scallions and coriander.
Nutrition Facts : @context http, Calories 420, UnsaturatedFat 15 grams, Carbohydrate 7 grams, Fat 38 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 20 grams, Sodium 357 milligrams, Sugar 3 grams, TransFat 1 gram
BROILED OR GRILLED SOFTSHELL CRABS
Though you can just shove the crabs under the broiler in this recipe, this slightly more complicated procedure works best: Preheat a large roasting pan in the broiler for ten minutes or so. When you're ready to cook, put the crabs in the pan, adjusting the broiler rack so that it's two or three inches from the heat source or as close as you can get it (in my oven, this means propping the roasting pan on top of another pan). The crabs will be done in less than 5 minutes. Remember that some oven broilers work best if the door is ajar, which will keep the element from cycling off and make cooking time faster, not slower.
Yield makes 4 servings
Number Of Ingredients 4
Steps:
- Preheat the broiler, adjusting the rack so that it is just beneath the heat source; put a large nonstick roasting pan or skillet in there to heat up for about 10 minutes. Or start a grill, adjusting the rack so that it is about 4 inches from the coals.
- To broil, place the crabs, top shell up, in the pan. Broil until they are firm and their tops lightly browned, 3 to 5 minutes. Brush lightly with olive oil if you like, sprinkle with salt, and serve with lemon wedges.
- To grill, brush the crabs with a little olive oil and sprinkle with salt. Grill, turning once or twice, until browned and firm, 5 to 10 minutes. Brush with olive oil and serve with lemon or, if you like, melted butter.
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