LEMON GARLIC BUTTER SAUCE FOR CRAB (OR SEAFOOD)
The name pretty much gives away the recipe, but this is the my favorite way to eat fresh crab (and most other seafood). Be sure to have crusty french bread on hand to soak up the excess. Adjust amounts to your taste.
Provided by Marla Swoffer
Categories Sauces
Time 2m
Yield 1/2 cup
Number Of Ingredients 3
Steps:
- Combine ingredients and microwave for 1 minute or until melted.
- Stir and drizzle or dip.
Nutrition Facts : Calories 1680, Fat 184.2, SaturatedFat 116.6, Cholesterol 488.1, Sodium 1311, Carbohydrate 13.5, Fiber 1.4, Sugar 4.3, Protein 4
SAUTEED SOFT-SHELL CRABS WITH CAPER BROWN BUTTER
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.
SHEILA'S SAUTEED SOFT-SHELL CRABS WITH LEMON BUTTER SAUCE
When my boyfriend told me soft-shell crabs was one of his favorite dishes, I knew I was in trouble. I had never made them before, so I realized I was in for a long learning process. Well, I think I have finally mastered it. As a matter of fact, when we were recently out to dinner, he ordered some soft-shell crabs and then proclaimed (with surprise) that they weren't near as good as mine! So, I will share my success with you.
Provided by JackieOhNo
Categories Crab
Time 25m
Yield 3 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 665.1, Fat 47, SaturatedFat 14.9, Cholesterol 198.8, Sodium 485.7, Carbohydrate 38.4, Fiber 1.6, Sugar 2.3, Protein 17
SOFT-SHELL CRAB WITH LEMON HERB BUTTER AND SPRING VEGETABLE RAGOUT
Steps:
- Clean the crabs and remove the air sacs by lifting the bib on both sides. In a stainless bowl, add the milk and buttermilk and place the crabs in it to coat.
- In a bowl, whisk together the flour and salt and pepper, to taste.
- In a non-corrosive pan over high heat, add 2 tablespoons of water. Bring to a boil and gradually whisk in the butter, lowering the heat and whisking constantly until all is incorporated. Keep warm.
- Bring 4 saucepans of salted water to a boil. Blanche the haricots in one, the favas in another, the peas in a third and asparagus in a fourth. When just cooked, strain the vegetables and add each into separate ice water baths. Strain and reserve the haricots, peas and peel the favas, keeping cool. When favas are cooled, peel outer skin and reserve. Cut the asparagus on the bias.
- In a saute pan, add 1 ounce of the butter sauce and over medium heat, add the shallots. Sweat until transparent and add the garlic and cook 1 minute more. Saute the scallions (or pearl onions) and radishes until warmed through. They should still be crisp. Add the blanched favas, haricots verts, peas and roasted scallions or pearl onions and cook a few more minutes. Check salt and pepper and add savory. Keep warm.
- Preheat and oven to 375 degrees F.
- Remove the soft-shell crabs from the milk mixture and shake off excess. Dip into seasoned flour and shake off any excess.
- In a saute pan over medium heat, add the vegetable oil and when hot, add the soft-shells, top down. Saute about 2 minutes until brown and crisp and turn. Place in an oven for 2 to 3 minutes until cooked through. Remove from pan and wipe out, keeping crabs warm. Deglaze with the lemon juice, add the butter sauce, tarragon and chervil; do not boil.
- On 4 warm plates, place about 1/2-cup of the vegetable mixture and 1 soft-shell crab, surround with the butter herb sauce.
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.
SOFT-SHELL CRAB WITH LEMON BUTTER
Make and share this Soft-Shell Crab With Lemon Butter recipe from Food.com.
Provided by ratherbeswimmin
Categories Crab
Time 42m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Make the coating: in a shallow dish, stir the all the coating ingredients together.
- Remove the feeler underneath the crab shells on both sides; rinse the crab and dry carefully.
- In a big skillet over medium heat, melt the butter with the vegetable oil; add in shallots and saute until lightly softened, about 1 minute.
- Roll the crabs in the flour mixture and place them in the skillet; saute, turning once, for about 3 minutes on each side.
- When they have finished cooking and have turned pink, add the lemon juice, garlic, parsley, and salt and pepper to taste and cook another minute or two.
- Make sure the garlic is cooked but not browned; taste for seasoning.
- Transfer the crabs to individual plates and garnish with lemon and parsley; serve immediately.
Nutrition Facts : Calories 411.3, Fat 31, SaturatedFat 15.7, Cholesterol 126.5, Sodium 253.2, Carbohydrate 16.8, Fiber 0.8, Sugar 0.9, Protein 17.6
GRILLED SOFT SHELL CRABS WITH TANGY SEAFOOD SAUCE
Make and share this Grilled Soft Shell Crabs With Tangy Seafood Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Crab
Time 36m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix together the melted butter, lemon juice, salt and pepper; set aside for basting.
- In a small bowl, add mayonnaise, chili sauce, horseradish, and dry mustard; stir well to combine; refrigerate until ready to serve.
- Grill softshell crabs over hot coals for 7 to 8 minutes per side, basting often with lemon-butter mixture.
- Serve warm with seafood sauce.
Nutrition Facts : Calories 285, Fat 22, SaturatedFat 8.8, Cholesterol 70.9, Sodium 735.6, Carbohydrate 13.6, Fiber 1.6, Sugar 5.1, Protein 8.8
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