Soft Shell Crabs With Corn And Black Bean Salsa Recipes

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CORN SALSA WITH BLACK BEANS

The sour cream and mayo in this dish give it a creamy twist that sets it apart from other corn and black bean salsas.

Provided by LMWELCH

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Corn Salsa Recipes

Time 30m

Yield 10

Number Of Ingredients 17



Corn Salsa with Black Beans image

Steps:

  • Combine corn, black beans, bell peppers, jalapeno, red onion, cilantro, and garlic in a large bowl.
  • Whisk mayonnaise, sour cream, vinegar, cumin, chili powder, cayenne, salt, lime juice, and black pepper together in a small bowl. Toss dressing with corn and bean mixture.

Nutrition Facts : Calories 240.1 calories, Carbohydrate 30.9 g, Cholesterol 6.7 mg, Fat 11.1 g, Fiber 8.5 g, Protein 7.9 g, SaturatedFat 2.3 g, Sodium 522.5 mg, Sugar 3.4 g

2 (10 ounce) packages frozen corn, thawed
2 (15 ounce) cans black beans, rinsed and drained
1 green bell pepper, diced
1 red bell pepper, diced
½ jalapeno pepper, finely chopped
½ cup finely chopped red onion
½ cup chopped fresh cilantro
2 cloves garlic, minced
½ cup mayonnaise
¼ cup sour cream
2 tablespoons red wine vinegar
2 tablespoons ground cumin, or to taste
1 tablespoon chili powder
½ teaspoon cayenne pepper
½ teaspoon salt, or to taste
1 lime, juiced
ground black pepper to taste

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



Soft-Shell Crabs With Black-Bean Sauce image

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

2 cups milk
2 teaspoons Tabasco
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon fresh ground pepper
8 soft-shell crabs, cleaned
1 tablespoon sesame oil
1/2 cup white wine
1 cup Chinese black-bean sauce, available in supermarkets
1 tablespoon hoisin sauce
2 teaspoons chili paste
2 tablespoons grated ginger
4 scallions, trimmed and minced

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



Corn-Crusted Soft-Shell Crabs With Bean-Mango Salsa image

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

1 egg white
4 soft-shell crabs, cleaned
1/4 cup cornmeal
1 15-ounce can no-salt-added black beans
2 mangoes
1/4 fresh pineapple
1 tablespoon canola oil
1/2 jalapeno
1 tablespoon fresh or frozen ginger
1 teaspoon brown sugar
1 tablespoon lime juice
2 tablespoons fresh cilantro

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



Soft-Shell Crabs With Corn And Black-Bean Salsa image

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

3 ears fresh corn or 1 1/2 cups frozen corn kernels
4 large cleaned soft-shell crabs
2 egg whites
3 tablespoons flour
1 jalapeno pepper
4 ounces red bell pepper or 3 ounces chopped, ready cut
2 large mangoes
1 cup no-salt-added canned black beans
1 tablespoon canola oil
3 tablespoons sherry vinegar
1 tablespoon lime juice
1/8 teaspoon salt
Freshly ground black pepper

CORNMEAL-CRUSTED SOFT-SHELL CRABS

When you buy soft-shell crabs, have them cleaned at the fish market. Here, they are served on a bed of arugula with a Lemon-Red Pepper Confit.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8



Cornmeal-Crusted Soft-Shell Crabs image

Steps:

  • Combine cornmeal, salt, and pepper in a shallow bowl or plate.
  • Whisk egg whites in a small bowl until just frothy. Dip crabs into egg whites to coat. Dredge them in the seasoned cornmeal, shake off excess, and set aside.
  • Heat 1 1/2 tablespoons olive oil in a large nonstick skillet over medium-high heat; arrange 4 crabs on their bellies in the pan. Cook until golden and crisp, about 5 minutes. Transfer crabs to a plate and add 1 1/2 tablespoons olive oil to pan. Return crabs to pan, on their backs, and cook until crisp, about 5 minutes more. Remove crabs from skillet and keep warm on a baking sheet in a 300 degrees oven. Repeat with the remaining olive oil and crabs.
  • Divide arugula among four plates. Arrange 2 crabs over each plate of arugula, spoon confit over or around crabs, and serve.

1 cup yellow cornmeal
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large egg whites
8 soft-shell crabs, (about 2 1/2 pounds)
6 tablespoons olive oil
1 bunch arugula, (about 6 ounces), washed and tough stems removed
Lemon-Red Pepper Confit

CRAB CORN AND BLACK BEAN SALAD

Make and share this Crab Corn and Black Bean Salad recipe from Food.com.

Provided by Parsley

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 16



Crab Corn and Black Bean Salad image

Steps:

  • In a large bowl, combine the dressing ingredients and stir well.
  • Add all the salad ingredients to the bowl and gently toss to mix and coat well.
  • Serve over greens.

2 tablespoons lime juice
3 tablespoons canola oil
1 tablespoon cider vinegar
1/4 teaspoon chili powder
1/2 teaspoon ground cumin
1 teaspoon sugar
1/4 teaspoon black pepper
salt, if needed, to taste
1 1/2 cups frozen corn, thawed
1 cup canned black beans, rinsed and drained
1 cup lump crabmeat, picked over
1/2 cup chopped red bell pepper
1 cup chopped tomato
1 cup chopped red onion
1 jalapeno pepper, seeded and chopped (optional)
1/4 cup chopped fresh cilantro

SOFT-SHELL CRABS WITH GINGER AND BLACK BEAN SAUCE

Provided by Craig Claiborne

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 17



Soft-Shell Crabs With Ginger and Black Bean Sauce image

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

6 soft-shell crabs, cleaned and ready to cook
1/2 cup plus 1 1/2 teaspoons cornstarch
3 tablespoons shredded fresh ginger
1 tablespoon shredded lemon rind, yellow part only
2 small hot fresh red peppers, trimmed, seeded and deveined
2 tablespoons finely minced garlic
1 tablespoon salted and fermented black beans
1 tablespoon dry sherry
1 1/2 cups broth such as fish or chicken, fresh or canned
1 tablespoon finely minced lemon peel
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 teaspoon sugar
Salt to taste if desired
Oil for deep frying plus 1/4 cup
1/4 cup cold water
Fresh coriander sprigs

SOFT-SHELL CRABS WITH CORN

Provided by Marian Burros

Categories     dinner, main course

Time 30m

Yield 2 servings

Number Of Ingredients 14



Soft-Shell Crabs With Corn image

Steps:

  • Chop onion. Heat nonstick pan until it is very hot; reduce heat, and spray with pan spray. Add onion, and saute until it begins to soften.
  • Meanwhile, mince garlic in food processor. Rinse peppers, add to food processor with soy sauce, and puree.
  • Scrape corn from the cob, and add to onion with the cumin; cook 2 minutes. Add wine, and cook briefly.
  • Wash and julienne basil, and stir in with salt and pepper. Remove from pan, and set aside. Clean pan.
  • Wash crabs, and coat with flour already seasoned with black pepper.
  • Heat the oil in the same pan; add the crabs, and saute on both sides, a total of about 5 minutes.
  • Combine the peppers with onion-corn mixture, and serve with crabs.

Nutrition Facts : @context http, Calories 425, UnsaturatedFat 13 grams, Carbohydrate 59 grams, Fat 16 grams, Fiber 8 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 382 milligrams, Sugar 25 grams, TransFat 0 grams

4 ounces whole red onion or 3 ounces chopped (1 cup)
Nonstick pan spray
1 small clove garlic
1 1/2 pounds roasted peppers
1 teaspoon reduced-sodium soy sauce
2 ears corn
1/4 teaspoon ground cumin
2 tablespoons dry white wine
6 large basil leaves
1/8 teaspoon salt
Freshly ground black pepper to taste
4 soft-shell crabs
2 tablespoons flour
1 tablespoon olive oil

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Top Asked Questions

What can I do with black bean and corn salsa?
Use this black bean and corn salsa as a substitute to regular diced tomatoes when making chili or any Tex-Mex styled soup. It also works splendidly when making corn bread. Simply add 1 cup of salsa, drained, to any homemade or boxed bread mix. Place every ingredient into a large stock pot and bring to a boil over medium-high heat.
What are some good recipes to make with black beans?
Stir in the cumin, coriander and hot pepper and stir for 20 seconds. Add the tomatoes, tomato paste, vinegar, oregano and salt, and cook about 5 minutes, until tomatoes soften. Add the black beans and crabmeat and cook to heat through. To serve, sprinkle with cilantro and serve with corn bread.
How do you add salsa to corn bread?
It also works splendidly when making corn bread. Simply add 1 cup of salsa, drained, to any homemade or boxed bread mix. Place every ingredient into a large stock pot and bring to a boil over medium-high heat. Mix well and stir often to avoid scorching.

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