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.
STIR-FRIED CRABS WITH BLACK BEAN SAUCE
Provided by Moira Hodgson
Categories dinner, main course
Time 16m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Pat the crabs dry with paper towels and set aside.
- Chop the black beans and combine with the rice wine, garlic, ginger and scallions. Set aside.
- In a separate bowl, combine the hot pepper flakes, soy sauce, sugar and chicken stock. Set aside.
- Heat the peanut or vegetable oil in a large wok or skillet and add the crabs. Stir fry for about three minutes over medium heat. Add the black-bean mixture and continue stir-frying for about one minute.
- Add the soy-sauce mixture, stir and bring to boil. Cover the pan and cook for two minutes. Then add the cornstarch mixture and stir until the sauce thickens and becomes glossy. Correct seasoning (you may wish to add more soy sauce or pepper) and add the sesame oil. Remove from heat and place on heated plates. Sprinkle with coriander and serve.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 15 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 716 milligrams, Sugar 2 grams, TransFat 0 grams
SOFT-SHELL CRABS WITH BLACK-BEAN SAUCE
Provided by Molly O'Neill
Categories dinner, main course
Time 30m
Yield Four servings
Number Of Ingredients 13
Steps:
- Combine the milk and Tabasco in a bowl. Set aside. Mix the flour, salt and pepper in a shallow pan. Dip the crabs in the milk and dredge in flour mixture. Heat the oil in a heavy-bottom skillet over medium-high heat. Place the crabs in the pan and cook for 3 minutes. Turn and cook until tender, about 2 more minutes. Drain on paper towels.
- Drain the fat from the pan. Return the skillet to the stove. Pour in the white wine, black-bean sauce, hoisin sauce, chili paste and ginger. Turn the heat up to medium-high and simmer until the sauce thickens, about 3 to 5 minutes. Pour sauce over crabs. Sprinkle scallions on top. Serve immediately.
Nutrition Facts : @context http, Calories 576, UnsaturatedFat 5 grams, Carbohydrate 89 grams, Fat 9 grams, Fiber 10 grams, Protein 29 grams, SaturatedFat 3 grams, Sodium 554 milligrams, Sugar 9 grams
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 CRABS WITH LIME SAUCE
Steps:
- Season the flour with 1 teaspoon of salt and 1/2 teaspoon of pepper. Coat the crabs with flour and shake off excess. Heat butter and oil in a large skillet. When hot, add the crabs, shell side down first and saute for about 3 to 4 minutes a side (stand back a bit from skillet as crab will pop and splatter as you saute them.)
- Remove the crabs and keep them warm. Add lime zest, juice and water to the pan. Deglaze the pan by scraping up all the browned particles with a wooden spoon and incorporating them into the lime juice. Season to taste with salt and pepper. Boil the juices down until syrupy. Set crabs on warmed dinner plates and pour pan juices over them. For fancier occasions, garnish the plate with lemon rounds and sprinkle toasted almonds over the crabs.
SOFT-SHELL CRABS WITH GINGER AND BLACK BEAN SAUCE
Steps:
- Trim off the outer thin feeler claws of the crabs. Cut the crabs in half crosswise through the center.
- Put 1/2 cup of the cornstarch in a dish and dip the cut part of each crab half in it. Shake off excess.
- Combine ginger, shredded lemon rind and red pepper. Set aside.
- Combine garlic, black beans and wine and set aside. Blend broth with minced lemon peel, oyster sauce, soy sauce, sugar and salt. Set aside.
- Heat fat for deep frying and when it is almost but not smoking, add half of the crab halves. Cook about three and one-half to five minutes or until red and crisp. Transfer to a sieve and drain. Cook the remaining crab halves. Drain.
- Heat remaining one-quarter cup oil in clean skillet or wok. When hot add ginger mixture and cook about 10 minutes. Add black bean mixture and cook, stirring, about 20 seconds. Add broth mixture and bring to a boil.
- Blend remaining cornstarch with water and stir it in. When thickened pour sauce over crabs. Garnish with coriander sprigs and serve.
Nutrition Facts : @context http, Calories 227, UnsaturatedFat 9 grams, Carbohydrate 17 grams, Fat 11 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 1 gram, Sodium 447 milligrams, Sugar 3 grams, TransFat 0 grams
BLACK BEAN AND GINGER DUNGENESS CRAB
Steps:
- In a large wok, bring peanut oil to high temperature. Dust the crab pieces with cornstarch and a little salt. Shallow fry the crab for only 1 to 2 minutes until the crab shells turn red. Drain on paper towels. Do the same with the 2 shells. Reserve oil and wipe wok clean. Add 2 tablespoons oil back to the wok on high heat. Stir-fry the beans, ginger, garlic and scallions for 1 minute until soft. Add back the crab and deglaze with shaoxing and add soy and stock. Check for seasoning and bring to a boil. Thicken with the slurry and cook 30 more seconds. Serve immediately with the cooked shells.
- PLATING On a large oval, place the 2 shells down near both ends. Fill with hot rice. Mound the crab between the shells. Enjoy with your fingers. Can also serve with lemon finger bowls.
- Wine suggestion: Marsanne, Bois du Renard, Languedoc 1998
SOFT-SHELL CRABS WITH CURRY BUTTER
Fans of soft-shell crab look forward to the season - late spring and early summer - with feverish anticipation. The entire delicious crab is edible and may be prepared in many ways; deep-fried, grilled or pan-cooked. Here they are sautéed in a spicy curry butter, which complements the crabs' rich flavor. (The recipe makes more butter than is needed for this dish, but is wonderful to have on hand. Use extra for cooking vegetables or eggs.) Serve 1 large or 2 small soft-shell crabs per person.
Provided by David Tanis
Categories dinner, lunch, main course
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Make the curry butter: Put the cumin seeds, coriander seeds, fennel seeds and cloves in a dry skillet over medium heat. When spices are lightly toasted and fragrant, after a minute or so, grind them to a powder in a mortar or electric spice mill. Add nutmeg, black pepper, cayenne and turmeric.
- Put butter in a bowl. Add spices, garlic, ginger, salt and lime zest and juice. Mash seasonings into butter with a wooden spoon. Add crushed almonds and scallions, then mix until well incorporated. (May be prepared several hours ahead, or up to 1 day in advance.)
- Heat a large skillet over medium-high heat. Add 3 tablespoons curry butter, let melt and swirl pan to distribute. Dust crabs lightly with rice flour, if using. When butter is foamy, add crabs in one layer and raise heat. Let crabs cook 3 minutes, then turn, using tongs, and cook 3 minutes on the other side. (Be careful, as crabs may spatter.) Remove crabs and keep warm.
- Add 4 tablespoons curry butter to pan and let sizzle. Add pea shoots and cook briefly until wilted, 1 minute or less.
- Arrange crabs on a warm platter or individual plates. Garnish with wilted pea shoots and lime wedges. Spoon melted curry butter from pan over crabs and serve at once.
Nutrition Facts : @context http, Calories 604, UnsaturatedFat 19 grams, Carbohydrate 6 grams, Fat 52 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 30 grams, Sodium 649 milligrams, Sugar 1 gram, TransFat 2 grams
CRISPY SOFT SHELL CRABS
Soft shell crab season is short and sweet. When it's here, you want to make the most of it. Highlighting the flavor of the crab is what matters, and I employ a secret weapon to help me do just that. Wondra flour is a superfinely milled ("instant") flour that creates a very thin, almost stealthlike coating around the crabs. What you taste is crisp soft shell crab unadulterated by any thick batter. Simply hit some nutty browned butter with tart lemon juice and anise-flavored dill (an herb that I think is too often forgotten) for an easy and delicious sauce. Soft shell crabs make their appearance in summer, so it's only fitting to pair them with some of summer's best: fresh lima beans, beefsteak tomatoes (I like local Jersey tomatoes, myself), and of course, corn. This succotash recipe should be considered a guide; try it with whichever fresh vegetables catch your eye at the market.
Yield serves 4
Number Of Ingredients 21
Steps:
- To make the succotash, combine the butter and oil in a large sauté pan over high heat and cook until the butter is melted and begins to sizzle. Add the onion and red pepper and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Stir in the corn and cook for 2 minutes.
- Add the black-eyed peas, lima beans, and tomato, season with salt and pepper, and cook until the tomato softens slightly and the peas and beans are heated through, about 4 minutes.
- Remove from the heat and stir in the lemon zest, green onions, and parsley. Keep warm.
- To cook the soft shell crabs, put the flour in a large shallow bowl and season with salt and pepper. Pat the crabs dry with paper towels and season with salt and pepper on both sides.
- Heat 2 tablespoons of the oil in a large sauté pan over high heat until the oil begins to shimmer. Dredge 2 of the crabs on both sides in the flour and tap off the excess. Place the crabs in the pan, upside down, and cook on each side until golden brown and just cooked through, about 7 minutes total. Wipe the pan out with paper towels and repeat with the remaining oil and crabs. Place 2 crabs on each of 4 plates and tent loosely to keep warm.
- Wipe out the pan with paper towels and return to the stove over medium heat. Add the butter and cook until it begins to turn a medium brown color, about 3 minutes. Remove from the heat, immediately add the lemon zest and juice and dill, and season with salt and pepper.
- Pour the sauce over the soft shell crabs and serve the succotash on the side.
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.
SOFT-SHELL CRABS WITH CORN AND BLACK-BEAN SALSA
Provided by Marian Burros
Categories dinner, appetizer, main course
Time 35m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Shuck fresh corn, and steam for about 3 minutes. If using frozen corn, cook 1 minute in 1 tablespoon water.
- Rinse the crabs. Drain and dry.
- Beat egg whites until slightly foamy; dip crabs in egg whites and then in the flour to coat lightly. Set aside on a piece of wax paper.
- Drain corn, cool and scrape off kernels into a serving bowl.
- Wash, trim, seed and chop half the jalapeno pepper and all the red pepper; peel and dice the mangoes, and add to the bowl with the corn.
- Drain the beans, rinse thoroughly and drain again; add to bowl.
- Heat the oil in a nonstick skillet large enough to hold the crabs. Saute them on both sides until they are brown -- 4 or 5 minutes.
- Add the vinegar and lime juice to the corn mixture; season with salt and pepper, and serve with crabs on the side.
Nutrition Facts : @context http, Calories 882, UnsaturatedFat 10 grams, Carbohydrate 162 grams, Fat 13 grams, Fiber 24 grams, Protein 34 grams, SaturatedFat 2 grams, Sodium 527 milligrams, Sugar 69 grams, TransFat 0 grams
CORN-CRUSTED SOFT-SHELL CRABS WITH BEAN-MANGO SALSA
Provided by Marian Burros
Categories dinner, easy, quick, main course
Time 30m
Yield 2 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 641, UnsaturatedFat 8 grams, Carbohydrate 119 grams, Fat 10 grams, Fiber 23 grams, Protein 27 grams, SaturatedFat 1 gram, Sodium 447 milligrams, Sugar 60 grams, TransFat 0 grams
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