Sauteed Soft Shell Crabs With Shrimp Amandine Recipes

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.

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.

Steps:

• Place the crabs right side up on a cutting board. Cut off the protruding eyes with a knife. Turn each crab on its back. Remove the triangular shaped apron. Lift the flap on each side, and remove the spongy gill tissue underneath. Rinse the crabs with cold water, and pat them dry with paper towels.
• Place one shrimp in each pocket where the gills were removed.
• Place the crabs in a low dish and add the milk, Tabasco and salt and pepper to taste. Blend well; turn the crabs to coat them with the milk mixture. Drain.
• Place the flour on a flat dish, and carefully dredge the crabs in flour. Shake, and remove any excess.
• Heat the oil in a large nonstick skillet that will hold the crabs in one layer. Add the crabs. Cook on one side over medium heat for about 3 to 4 minutes or until the crabs are golden brown. Turn, and cook on the other side until golden brown. The total cooking time should be about 7 to 8 minutes, depending on the thickness. Transfer the crabs to a warm serving plate, and keep warm.
• Pour off the fat from the skillet, and wipe it clean with paper towels. Add the butter, and when melted, add the sliced almonds. Cook, shaking, until the almonds become lightly browned. Add the lemon juice, blend well by shaking the pan, and pour over the crabs. Sprinkle with the parsley, and serve immediately.

Steps:

• Preheat oven to 400 degrees. Clean crabs by cutting or pulling off the apron that folds under the rear of the crab. Using scissors, snip off the 'face' just behind the eyes. Clean out the gills located on either side of the crab and rinse under cold water. Pat dry and set aside.
• In a shallow dish, mix together whole egg, yolk, and flour to create a paste. Place 1/2 cup rice flakes in the bowl of a small food processor and process to a coarse powder. Transfer ground rice flakes to a shallow dish along with remaining rice flakes, cayenne, 1/4 teaspoon salt, and 1/4 teaspoon pepper; stir to combine. Lightly brush the top of each crab with the paste mixture and then coat with the rice flake mixture.
• Divide oil between two ovenproof 12-inch skillets and heat over high heat. Add 6 crabs, shell side down, to each skillet and cook until crisp, about 4 minutes. Turn crabs and transfer skillets to oven. Roast crabs until golden brown and cooked through, about 5 minutes. Serve immediately.

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.

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:

• 1. Place the milk in a shallow bowl large enough to hold the crabs in a single layer. Add the crabs and let them soak for 1 hour. Drain and discard the milk.
• 2. Season the flour with salt and pepper in a paper or plastic bag. Lightly dredge each crab in the flour.
• 3. Heat the oil and butter together in a nonstick skillet over medium-high heat and sautè the crabs in batches until golden, about 4 minutes per side. Add more oil and butter to the pan if necessary.
• 4. To serve, place a crab in the center of 4 salad plates and garnish each with a sprinkle of chopped parsley and a small dollop of Rèmoulade Sauce.

Steps:

• In Ziploc bag, add flour and Old Bay seasoning. Seal and shake to mix.
• In bowl, combine eggs and milk.
• Dredge crabs in egg mixture, then add to seasoned flour and shake to coat. Shake off excess when removing from bag.
• Heat 3 T. oil in large saute pan or skillet over medium heat. Add 3 crabs in a single layer and cook for about 3 minutes, then turn and cook for another 3 minutes. The crabs should be nice and golden brown. (Be careful when cooking, because they sometimes will pop and/or spatter.) Remove crabs to serving dish.
• Heat remaining 3 T. oil in pan, then add the next 3 crabs and repeat cooking instructions.
• Do not clean out pan when crabs are removed, but add butter. Let the butter melt and turn a little brown. Add the capers and the wine. Cook for about 1 minute, then add the lemon juice and the parsley. Cook for about 2 more minutes, or until reduced by about a third. Pour sauce over the crabs and serve.