Soft Shell Crabs With Grenobois Recipes

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SAUTEED SOFT-SHELL CRABS WITH CAPER BROWN BUTTER

Provided by Tyler Florence

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10



Sauteed Soft-Shell Crabs with Caper Brown Butter image

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.

2 cups all-purpose flour
Sea salt and freshly ground black pepper
4 medium soft-shell crabs, cleaned and rinsed
3 tablespoons extra-virgin olive oil
1/4 cup (1/2 stick) unsalted butter
2 tablespoons capers, drained
1/2 cup dry white wine, such as Sauvignon Blanc
1 lemon, juiced
1 handful fresh flat-leaf parsley, finely chopped
Lemon wedges, for serving

CRUNCHY SOFT-SHELL CRABS

Provided by Melissa Clark

Categories     dinner, quick, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8



Crunchy Soft-Shell Crabs image

Steps:

  • Soak crabs in a bowl of buttermilk.
  • In a deep fryer or saucepan, heat 4 inches of oil to 375 degrees.
  • Whisk together cornmeal and flour, and salt and pepper to taste.
  • Remove crabs from buttermilk, letting excess drip back into bowl. Coat crabs evenly in the cornmeal mixture. Working in batches, fry until golden brown and crisp all over, turning if needed, 2 to 3 minutes. Drain on paper towels. While warm, season with salt. Serve with lemon wedges, if desired.

6 soft-shell crabs, cleaned
Buttermilk, for soaking
Vegetable oil, for frying
1 cup fine cornmeal
1 cup flour
Kosher salt
Black pepper
Lemon wedges, for serving optional

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



Pan-Fried Soft-Shell Crabs image

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.

1 1/2 cups all-purpose flour
2 teaspoons coarse salt
1 teaspoon freshly ground pepper
12 soft-shell crabs, cleaned
12 tablespoons vegetable oil
6 tablespoons unsalted butter
1/4 cup loosely packed fresh flat-leaf parsley leaves, chopped
3 lemons, cut in half

SAUTEED SOFT-SHELL CRABS WITH GARLIC AND BUTTER

Provided by Food Network

Categories     appetizer

Time 32m

Yield 3 appetizer servings

Number Of Ingredients 18



Sauteed Soft-shell Crabs with Garlic and Butter image

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.

3 soft-shell crabs, cleaned and patted dry
Salt and freshly ground black pepper
1 cup flour
2 tablespoon extra-virgin olive oil
3 garlic, sliced
2 tablespoons capers, drained
1/2 cup white wine
1 tablespoon butter
Few chive blades, chopped
Essence, for garnish, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

GRILLED SOFT-SHELL CRABS

Provided by Food Network

Time 35m

Yield 6 servings

Number Of Ingredients 10



Grilled Soft-Shell Crabs image

Steps:

  • Clean crabs by removing gills and cutting off the eyes and mouth.
  • Place crabs on pan or aluminum foil. Place on grill over a low fire. Baste the crabs with the Lemon Butter Sauce. Cook for 5 to 6 minutes on each side. Continue to baste during cooking. Before serving, top each crab with a slice of tomato and a small amount of mozzarella cheese. Allow cheese to melt. Remove from grill. Serve immediately.
  • Add lemon juice and other seasonings. Seasonings may be adjusted for personal taste. Allow to simmer for about 20 minutes.

6 to 8 soft-shell crabs
Lemon Butter Sauce, recipe follows
Sliced tomatoes
Mozzarella cheese
1 pound butter
8 to 10 lemons, juiced
1 tablespoon cajun seasoning
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
Salt

SOFT-SHELL CRAWFISH TAQUITOS

Provided by Food Network

Categories     appetizer

Yield 2 taquitos

Number Of Ingredients 26



Soft-Shell Crawfish Taquitos image

Steps:

  • Season each crawfish with the paprika and crab boil seasoning. Dredge each crawfish in the cornstarch, and then shake off any excess. Fry crawfish in a hot, greased skillet for only 45 seconds, so as to not overcook it.
  • For each taquito, lightly butter and warm the tortilla. Drizzle 2 teaspoons hoisin sauce over the entire toasted tortilla, and then sprinkle with 1 teaspoon sesame seeds. In the center of the tortilla, layer the 2 tablespoons romaine, 1/2 tablespoon red cabbage, and top with 1 teaspoon Habanero Onion Puree. Next, drizzle with 2 teaspoons Jalapeno Mayo and sprinkle with 1 tablespoon fried rice sticks. Place a slice of avocado and a crawfish on top of the mixture. Finally, drizzle the crawfish with 1 teaspoon sesame oil and garnish with a cilantro leaf. Repeat with remaining tortilla.
  • Combine all ingredients in a food processor and pulse until a fine textured puree is formed. Adjust seasoning with salt and pepper.
  • Blend all the ingredients together in a bowl. Adjust seasoning with the salt and pepper. Refrigerate until needed.

2 soft-shell crawfish
2 teaspoons paprika
2 teaspoons crab boil seasoning
1/4 cup cornstarch
2 (4-inch) flour tortillas
2 teaspoons butter, melted or softened
4 teaspoons hoisin sauce
2 teaspoons toasted white sesame seeds
4 tablespoons chiffonade romaine lettuce
1 tablespoon chiffonade red cabbage
2 teaspoons Habanero Onion Puree, recipe follows
4 teaspoons Jalapeno Mayo, recipe follows
2 tablespoons fried rice sticks
2 slices avocado
2 teaspoons sesame oil
2 fresh cilantro leaves, for garnish
1 jumbo Texas yellow onion
4 red habaneros
1 cup white vinegar
Salt and white pepper
1 cup mayonnaise
1/4 cup minced Texas yellow onion
1/4 cup minced escabeche-style jalapeno peppers
1/4 cup minced red bell peppers
1 lime, juiced
Salt and white pepper

SOFT-SHELL CRAB BLTS

How do you make a BLT even better? Top it with a soft-shell crab! Around here, the crab is fried in a batter made with Old Bay Seasoning, invented in Baltimore.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14



Soft-Shell Crab BLTs image

Steps:

  • Stir together the mayonnaise, mustard, horseradish, lemon juice, hot sauce and Worcestershire sauce in a small bowl. Refrigerate until ready to use.
  • Cook the bacon in a large skillet over medium-high heat, turning, until browned and crisp, 6 to 8 minutes. Remove to a paper towel-lined plate and break the slices in half.
  • Whisk the flour and 1 tablespoon Old Bay in a shallow bowl. Season the crabs with salt and pepper, then dip the crabs in the seasoned flour to coat on both sides.
  • Melt the butter in a large skillet over medium-high heat until foamy. Immediately add the crabs and cook, turning, until browned and cooked through, 5 to 7 minutes. Remove to a paper towel-lined plate and sprinkle with more Old Bay.
  • Assemble the sandwiches: Spread some of the mayonnaise mixture on 4 slices of toast. Top each with lettuce, tomato, some bacon and a crab. Spread the remaining mayonnaise mixture on the 4 other slices of toast and place on top of the sandwiches. Gently press down on each sandwich and cut in half. Serve with pickles.

1/2 cup mayonnaise
2 tablespoons Dijon mustard
4 teaspoons horseradish
1 1/2 teaspoons fresh lemon juice
1 teaspoon hot sauce
1/4 teaspoon Worcestershire sauce
6 slices bacon
1/2 cup instant flour (such as Wondra)
1 tablespoon Old Bay Seasoning, plus more for sprinkling
4 large soft-shell crabs (4 to 6 ounces each) or 8 small crabs (about 2 ounces each), cleaned
Kosher salt and freshly ground pepper
4 tablespoons unsalted butter
8 slices white sandwich bread, toasted
Lettuce leaves and sliced tomato, for topping Pickles, for serving

SAUTEED SOFTSHELL CRABS

Provided by R. W. Apple Jr.

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 7



Sauteed Softshell Crabs image

Steps:

  • Heat a large cast-iron skillet over medium heat. Place flour on a plate, and season with salt and pepper. Dredge soft-shell crabs in flour, shaking off excess. When the skillet is hot, add half the butter and canola oil to a depth of about 1/4 inch. Add four crabs, backside down, being careful to avoid spattering. When they brown lightly, turn, and finish cooking on the other side, until cooked through, 3 to 5 minutes total, depending on the size of the crabs. Drain on paper towels, and repeat with remaining crabs, adding more butter or oil to pan if needed.
  • In a small bowl, stir together remaining clarified butter and lemon juice. Drizzle over crabs, sprinkle with parsley, and serve immediately.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 8 grams, Carbohydrate 25 grams, Fat 14 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 5 grams, Sodium 228 milligrams, Sugar 0 grams, TransFat 0 grams

1 cup flour
Salt and pepper to taste
8 cleaned soft-shell crabs
3/4 cup clarified butter
1/2 cup canola oil
3 tablespoons lemon juice
1 tablespoon chopped parsley

DEEP-FRIED SOFT-SHELL CRAB

Don't be put off by the idea of eating the whole crab. It's tender, slightly salty, and delicious. And the insides look like straight meat after frying with no visible "guts."

Provided by Brian Genest

Categories     Seafood

Time 20m

Yield 4

Number Of Ingredients 13



Deep-Fried Soft-Shell Crab image

Steps:

  • Heat 2 inches oil in a deep pot to 375 degrees F (190 degrees C).
  • Whisk flour, bread crumbs, cornstarch, seafood seasoning, paprika, garlic powder, salt, pepper, and chili powder together in a bowl until evenly combined. Mix milk and eggs together in a separate bowl.
  • Dredge each whole crab in the flour mixture, dunk in the egg mixture, then back in the flour mixture to coat.
  • Lower crabs carefully into the hot oil. Fry until they start to float, then fry for an additional minute, flipping halfway through. Transfer to a paper towel-lined tray to drain oil. Serve immediately.

Nutrition Facts : Calories 881.6 calories, Carbohydrate 81.1 g, Cholesterol 218.1 mg, Fat 46.7 g, Fiber 4.1 g, Protein 33.5 g, SaturatedFat 8.3 g, Sodium 1304.7 mg, Sugar 4.2 g

1 quart vegetable oil for frying, or as needed
2 cups all-purpose flour
½ cup bread crumbs
1 tablespoon cornstarch
1 tablespoon seafood seasoning (such as Old Bay®)
1 tablespoon ground paprika
1 tablespoon garlic powder
1 teaspoon sea salt
1 teaspoon ground black pepper
1 teaspoon chili powder
4 (4.5 ounce) soft-shell crabs, cleaned
½ cup milk
2 large eggs

SOFT-SHELL CRAB POOR-BOY

Ask your fishmonger to clean the crabs for you, because though the process is a quick and easy one, it's not for the squeamish. There's not much cooking here. Sometimes crabs spatter, so it's best to fry them in oil that's not smoking hot.

Provided by Mark Bittman

Categories     dinner, for two, lunch, sandwiches, main course

Time 30m

Yield 2 servings

Number Of Ingredients 10



Soft-Shell Crab Poor-Boy image

Steps:

  • Heat oven to 350 degrees. Split bread in half and remove some of the soft white crumb with your fingers. Toast bread lightly in oven, about 10 to 15 minutes.
  • Beat egg and milk together in a bowl; combine the cornmeal, flour, cayenne and a large pinch of salt on a plate. Put about 1/4-inch of oil in a deep skillet broad enough to accommodate crabs, and turn heat to medium. When oil is hot -- a pinch of flour will sizzle -- dip crabs in milk-egg mixture, then dredge in the cornmeal-flour mixture. Put in skillet; adjust heat so crabs bubble gently but not furiously in oil.
  • When bottom is nicely browned, 3 to 5 minutes, turn crabs and brown other side; crabs will be quite firm when done.
  • Serve on toasted bread, garnished as you like.

Nutrition Facts : @context http, Calories 953, UnsaturatedFat 13 grams, Carbohydrate 155 grams, Fat 19 grams, Fiber 10 grams, Protein 38 grams, SaturatedFat 5 grams, Sodium 1139 milligrams, Sugar 18 grams, TransFat 0 grams

1 12- to 16-inch-long loaf supermarket French- or Italian-style bread, or 2 smaller loaves
1 egg
1 cup milk
1/2 cup cornmeal
1/2 cup flour
1/2 teaspoon cayenne, or more
Salt
Neutral oil, like corn or grapeseed, as needed
2 large soft-shell crabs, cleaned
For garnish: mayonnaise, lettuce, tomato, hot sauce or lemon.

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



Fried Soft-Shell Crab image

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

4 soft-shell crabs
1 egg
½ cup milk
1 cup all-purpose flour
salt and pepper to taste
4 cups oil for frying, or as needed

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