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
SOFT SHELL CRAB
Steps:
- Combine chili paste, white vinegar, rice vinegar, garlic cloves, kosher salt, sugar, and water in a saucepan and bring to a boil. Simmer for 30 minutes and skim if needed. Add cornstarch and bring back to a boil to thicken. Set aside and let cool.
- Heat oil to 360 degrees F. in a deep pot.
- Dredge crab in buttermilk and dip in tempura flour. Fry in oil for 2 minutes until crisp. Set aside. Place asparagus spear in oil for one minute. Set aside.
- Place 2 ounces of the cooled chili paste sauce in a shallow bowl along with a mound of cooked rice noodles. Arrange carrot and sprigs of basil, cilantro, and mint next to the noodles. Place lime wedge along side the noodles. Put fried crab on top of noodles with asparagus spear.
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.
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 ON PAPAYA-MANGO SALSA
Provided by Marian Burros
Categories dinner, main course
Time 25m
Yield 2 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 540, UnsaturatedFat 8 grams, Carbohydrate 82 grams, Fat 11 grams, Fiber 10 grams, Protein 36 grams, SaturatedFat 2 grams, Sodium 523 milligrams, Sugar 63 grams
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
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.
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
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.
SOFT-SHELL CRABS WITH CORN
Provided by Marian Burros
Categories dinner, main course
Time 30m
Yield 2 servings
Number Of Ingredients 14
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
FRIED SOFT-SHELL CRAB
These crabs are fried to a light crisp, and you can eat the whole crab. It is my favorite food.
Provided by WESBRYANT
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Clean each crab. Lift one pointed side of top shell and remove the gills by pulling them out. Put top shell back down and repeat on other side. On the bottom side remove tail flap by twisting and pulling off. Using a pair of scissors, remove the face by cutting behind the eyes. Rinse the crabs thoroughly with cold water. Dry on paper towels.
- Heat oil in a deep fryer to 365 degrees F (180 degrees F). In a shallow dish, whisk together the egg and milk using a fork. In a separate bowl, stir salt and pepper into the flour. Lightly salt the crab, then dip in the flour, dip in the egg, then in the flour again.
- Carefully place crabs into the deep-fryer. Cook for 1 to 2 minutes, or until golden brown on one side. Carefully turn over, and cook until golden on the other side. Drain on paper towels. Serve as soon as they are cool enough to eat. You can eat the whole crab.
Nutrition Facts : Calories 357.9 calories, Carbohydrate 25.4 g, Cholesterol 65.2 mg, Fat 24.4 g, Fiber 0.8 g, Protein 9.1 g, SaturatedFat 3.7 g, Sodium 76 mg, Sugar 1.6 g
PAN-FRIED SOFT-SHELL CRABS
Boom! Pan-fried soft-shell crabs served with lemon-butter and an Asian-inspired ginger and scallion soy sauce.
Provided by ERIKIM21
Time 20m
Yield 3
Number Of Ingredients 13
Steps:
- Combine flour and seafood seasoning in a resealable zip-top bag. Seal and shake to mix. Combine egg and milk in a bowl. Dredge crabs in egg mixture, then add to seasoned flour and shake to coat. Shake off excess when removing from bag.
- Heat olive oil in a large saute pan or skillet over medium heat. Add crabs in a single layer and cook for 3 minutes; flip and cook until golden brown, about 3 minutes more. Remove to a serving dish.
- Mix mayonnaise, chives, pickle juice, mustard, seafood seasoning, lemon juice, salt, and pepper together for remoulade. Serve with crabs.
Nutrition Facts : Calories 516.2 calories, Carbohydrate 10.8 g, Cholesterol 100.4 mg, Fat 48 g, Fiber 0.3 g, Protein 10.8 g, SaturatedFat 7.2 g, Sodium 1224.1 mg, Sugar 1.4 g
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
BLACK BEAN AND CORN SALSA
This is an easy bean salsa. It is very simple and at times I make little changes to reflect my mood, but otherwise, it's simple and delicious. Serve as a dip, or over fish or chicken.
Provided by Erinn Danna
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 8h25m
Yield 16
Number Of Ingredients 15
Steps:
- Stir the black beans, yellow bell pepper, orange bell pepper, green bell pepper, red onion, corn, olive oil, red wine vinegar, balsamic vinegar, apple cider vinegar, salt, cumin, cilantro, garlic, and hot sauce together in a non-reactive container. Chill in refrigerator overnight.
Nutrition Facts : Calories 115 calories, Carbohydrate 8.2 g, Fat 9.3 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 1.3 g, Sodium 149.9 mg, Sugar 2 g
More about "soft shell crabs with corn and black bean salsa recipes"
FLORIBBEAN GRILLED SOFT-SHELL CRABS & BLACK BEAN SALSA RECIPE
From myrecipes.com
Servings 4
SOFT-SHELL CRABS ON PAPAYA-MANGO SALSA - PLAIN.RECIPES
From plain.recipes
SOFT SHELL CRABS IN BLACK BEAN AND CHILI SAUCE ...
From beyondmeals.com
HOW TO MAKE SOFT SHELL CRABS IN BLACK BEAN ... - RECIPES
From mobirecipe.com
SOFT SHELL CRABS IN BLACK BEAN AND CHILI SAUCE
From bigoven.com
SOFT-SHELL CRABS WITH CORN AND BLACK-BEAN SALSA - DINING ...
From diningandcooking.com
CORN-CRUSTED SOFT-SHELL CRABS WITH BEAN-MANGO SALSA ...
From diningandcooking.com
SOFT SHELL CRAB RECIPES - NYT COOKING
From cooking.nytimes.com
SIMPLE SOFT SHELL CRABS (SAUTéED WITHOUT FLOUR) - UMAMI …
From umamigirl.com
CORN-CRUSTED SOFT-SHELL CRABS WITH BEAN-MANGO SALSA ...
From plain.recipes
SOFT SHELL CRABS IN BLACK BEAN AND CHILI SAUCE ...
From beyondmeals.com
SOFT-SHELL CRABS WITH CORN AND BLACK BEAN RELISH RECIPE ...
From eatyourbooks.com
SOFT SHELL CRAB RECIPES - CRAB-O-LICIOUS.COM
From crab-o-licious.com
SOFT SHELL CRABS - RECIPE | COOKS.COM
From cooks.com
VIETNAMESE SOFT SHELL CRAB - THIS IS HOW I COOK
From thisishowicook.com
CRAB, MANGO & CORN SALSA - HANDY CRAB
From handycrab.com
SOFT SHELL CRABS IN BLACK BEAN AND CHILI SAUCE
From completerecipes.com
CRAB, GRILLED CORN AND BLACK BEAN SALSA RECIPE ...
From recipezazz.com
CRAB, GRILLED CORN AND BLACK BEAN SALSA RECIPE ...
From recipezazz.com
CRAB, GRILLED CORN AND BLACK BEAN SALSA RECIPE ...
From recipezazz.com
FLORIBBEAN GRILLED SOFT-SHELL CRABS WITH BLACK BEAN SALSA ...
From crecipe.com
CRAB, GRILLED CORN AND BLACK BEAN SALSA RECIPE ...
From recipezazz.com
MARYLAND STYLE CRAB SOUP WITH CRISPY SOFT SHELL CRAB ...
From newportintl.com
SOFT SHELL CRAB TACOS RECIPE - FOOD NEWS
From foodnewsnews.com
GRILLED SOFT SHELL CRABS WITH A MANGO AVOCADO SALSA RECIPE
From cookeatshare.com
SOFT SHELL CRABS WITH JALAPENO CITRUS VINAIGRETTE - RECIPE ...
From cooks.com
SOFT SHELL CRABS - RECIPES | COOKS.COM
From cooks.com
SOFT SHELL CRABS IN BLACK BEAN AND CHILI SAUCE RECIPE
From recipeland.com
CRAB CAKE HUEVOS RANCHEROS - HANDY CRAB
From handycrab.com
CRISPY COD WITH LIMA BEANS, CRAB AND CORN RECIPE - FOOD NEWS
From foodnewsnews.com
FEATURED RECIPE: GRILLED SOFT-SHELL CRABS WITH CILANTRO SALSA
From dinersjournal.blogs.nytimes.com
You'll also love
Top Asked Questions
How do you cook soft shell crab?
Saute' Soft Shell Crab. Place crab in large mixing bowl with the flour, pat them gently to rid of excess flour. Heat olive oil in dutch oven sized pan or large enough to hold the crabs in a single layer in pan. Gently place the crabs, top shell down, into the pan. Move pan back and forth (like you see chef's do on tv!) slowly and carefully,...How do you prepare crab legs with corn?
Preparation. 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. 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,...What are some good recipes for a crab boil?
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.How to cook crab on the grill?
Instructions 1 In a heavy, wide skillet, heat the butter and oil over medium-high heat until butter is melted. 2 Place the crabs into the pan in a single layer, shell sides down. ... 3 Flip crabs and cook on the other side until cooked through, 3 to 4 minutes more. Serve right away.