Red Lobsters Fried Soft Shell Crab Recipes

Steps:

• 1. Clean crabs but do not remove top shell.
• 2. Rinse well in cool water.
• 3. Place the crabs on a sheet pan and season with salt, pepper, lemon, soy sauce, garlic power and onion powder, then refrigerate for at least two hours.
• 4. Place flour in one bowl, eggs in another, and bread crumbs in the last.
• 5. Roll each crab in the flour, dip in the eggs, and then coat with the bread crumbs.
• 6. Preheat oven to 450 degrees.
• 7. Heat a skillet with about one inch of oil.
• 8. Sauté each crab on one side for 4-5 minutes, turn and continue until each crab is crispy.
• 9. Place browned crabs in oven for 8 minutes until hot all the way through and crispy.

Steps:

• Beat egg and milk.
• Add salt.
• Dip crabs thoroughly in egg and milk mixture,.
• then in flour and baking powder which have been mixed.
• Have hot fat about 1/2" deep and cook until golden brown.
• Serve with tartar sauce.

Steps:

• Dress fresh crabs or thaw frozen crabs. Rinse in cold water; drain.
• Combine eggs, milk, and salt.
• Combine flour and crumbs.
• Dip crabs in egg mixture and roll in flour/crumb mixture. For heavier breading, let crabs sit several minutes and repeat dipping/rolling procedure. Additional spices, such as cayenne pepper and garlic, may also be added.
• Place crabs in a heavy frying pan which contains 1/8 to 1/4 inch of fat, hot but not smoking.
• Fry at moderate heat. When crabs are brown on one side, turn carefully and brown the other side. Cooking time is approximately 8 to 10 minutes.
• Drain on absorbent paper.

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.

Steps:

• Pat the crabs dry with paper towels.
• Heat the butter and oil in a skillet over medium heat. Add the crabs backside down and sprinkle with pepper flakes. Cover the crabs with a spatter-proof shield or a lid held at an angle to prevent spattering. Cook for three to four minutes.
• Turn the crabs over and add the almonds. The butter will now be starting to brown. Cook for an additional three minutes, or until the crabs are cooked. Sprinkle with parsley, salt and pepper and serve with the lemon.

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. This recipe yields 3 appetizer servings.

Steps:

• Clean each crab. Lift one pointed side of top shell and remove the gills by pulling them out. Put top shell back down and repeat on other side. On the bottom side remove tail flap by twisting and pulling off. Using a pair of scissors, remove the face by cutting behind the eyes. Rinse the crabs thoroughly with cold water. Dry on paper towels.
• Heat oil in a deep fryer to 365 degrees F (180 degrees F). In a shallow dish, whisk together the egg and milk using a fork. In a separate bowl, stir salt and pepper into the flour. Lightly salt the crab, then dip in the flour, dip in the egg, then in the flour again.
• Carefully place crabs into the deep-fryer. Cook for 1 to 2 minutes, or until golden brown on one side. Carefully turn over, and cook until golden on the other side. Drain on paper towels. Serve as soon as they are cool enough to eat. You can eat the whole crab.

Steps:

• Heat 2 inches oil in a deep pot to 375 degrees F (190 degrees C).
• Whisk flour, bread crumbs, cornstarch, seafood seasoning, paprika, garlic powder, salt, pepper, and chili powder together in a bowl until evenly combined. Mix milk and eggs together in a separate bowl.
• Dredge each whole crab in the flour mixture, dunk in the egg mixture, then back in the flour mixture to coat.
• Lower crabs carefully into the hot oil. Fry until they start to float, then fry for an additional minute, flipping halfway through. Transfer to a paper towel-lined tray to drain oil. Serve immediately.