Soft Shell Crabs On Papaya Mango Salsa Recipes

Steps:

• Add all the ingredients to a medium serving bowl. Mix to combine and serve.

Steps:

• In a medium bowl, mix mango, papaya, red bell pepper, avocado, sweet onion, cilantro, and balsamic vinegar. Season with salt and pepper. Cover, and chill in the refrigerator at least 30 minutes before serving.

Steps:

• Prepare the crab by cutting away the face (this can taste bitter), slicing just behind the eyes. Next, lift the flap on the underside of the crab and cut this off. Loosen the top "shell" of the body and remove the gills. Rinse the crabs well.
• For the marinade: Mix together the ginger, peanut oil, rice wine, five-spice powder and cayenne in a bowl. Add the crabs, cover with plastic wrap and marinate for 30 minutes.
• Fill a wok halfway with peanut oil. Place over medium-high heat and heat the oil to 350 degrees F, or until a cube of bread turns golden brown in 15 seconds and floats to the surface.
• In a shallow bowl, stir together 2 heaping tablespoons sweet potato starch with the beaten eggs (the batter can have some lumps). Remove the crabs from the marinade. Dip the crabs in the batter and then dredge again in the remaining sweet potato starch. Carefully lower the crabs into the hot oil using a slotted spoon. Deep-fry until golden brown, 3 to 4 minutes. Drain on paper towels and season with the salt and dried chile flakes while they are still hot.
• Serve immediately over Mango Noodle Salad and garnish with the chives and Fresno chiles.
• In a large bowl, toss together the noodles, spinach, chiles and mango and set aside.
• Whisk together the vinegar, chili sauce, fish sauce, lime juice and peanut oil. Taste and adjust flavors if desired. Dress the salad just before serving.

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.

Steps:

• Bring a large pot of water to a boil. Plunge the lobsters into the boiling water, cook for 8 minutes. Remove carefully and submerge in a bowl of ice water to immediately stop the cooking. Split the lobsters in half lengthwise and rinse out the head cavity and any veins that may be in the tail. Set aside.
• Toss the papayas, mangos and tomatoes in a mixing bowl with the lime juice and cayenne and salt, to taste. Allow to sit for 10 minutes.
• Meanwhile, preheat an outdoor grill to medium-high heat.
• When ready to serve, brush a small amount of oil on the lobster meat and place the lobsters meat side down on the hot grill. Grill until lobster meat is lightly charred, about 4 minutes. Turn and cook the shell side until lobster is heated through, about 3 minutes more. Remove the lobster meat from the shell. Add the mint to salsa, mix, and put on serving plates. Serve the lobster meat on top of the salsa.

Steps:

• Wash and dry the crabs, and sprinkle on both sides with flour.
• Heat oil in nonstick pan large enough to hold the crabs.
• Place crabs top side down in hot oil and cook over medium-high heat until they begin to turn red; turn and brown on other side. The total cooking time is about 6 to 8 minutes, depending on the size of the crabs.
• Meanwhile, peel and seed the papaya. Peel the mangoes. Cut fruits into bite-size pieces and place in a bowl.
• Wash, trim and seed the jalapeno; mince and add to fruit.
• Add lime juice to fruit.
• Wash, dry and chop cilantro to make 1 tablespoon and stir in.
• Arrange salsa on each of two dinner plates and place crabs on top of salsa.

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:

• 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.

Steps:

• Stir all ingredients in a bowl. Garnish with scallions.

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.