Soft Shell Crabs With Herbs Recipes

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:

• Clean the crabs and remove the air sacs by lifting the bib on both sides. In a stainless bowl, add the milk and buttermilk and place the crabs in it to coat.
• In a bowl, whisk together the flour and salt and pepper, to taste.
• In a non-corrosive pan over high heat, add 2 tablespoons of water. Bring to a boil and gradually whisk in the butter, lowering the heat and whisking constantly until all is incorporated. Keep warm.
• Bring 4 saucepans of salted water to a boil. Blanche the haricots in one, the favas in another, the peas in a third and asparagus in a fourth. When just cooked, strain the vegetables and add each into separate ice water baths. Strain and reserve the haricots, peas and peel the favas, keeping cool. When favas are cooled, peel outer skin and reserve. Cut the asparagus on the bias.
• In a saute pan, add 1 ounce of the butter sauce and over medium heat, add the shallots. Sweat until transparent and add the garlic and cook 1 minute more. Saute the scallions (or pearl onions) and radishes until warmed through. They should still be crisp. Add the blanched favas, haricots verts, peas and roasted scallions or pearl onions and cook a few more minutes. Check salt and pepper and add savory. Keep warm.
• Preheat and oven to 375 degrees F.
• Remove the soft-shell crabs from the milk mixture and shake off excess. Dip into seasoned flour and shake off any excess.
• In a saute pan over medium heat, add the vegetable oil and when hot, add the soft-shells, top down. Saute about 2 minutes until brown and crisp and turn. Place in an oven for 2 to 3 minutes until cooked through. Remove from pan and wipe out, keeping crabs warm. Deglaze with the lemon juice, add the butter sauce, tarragon and chervil; do not boil.
• On 4 warm plates, place about 1/2-cup of the vegetable mixture and 1 soft-shell crab, surround with the butter herb sauce.

Steps:

• Have the fishmonger clean crabs, each about 2 to 3 ounces, or clean them*. In a dish combine vegetable oil, garlic cloves, Old Bay seasoning (available at fish markets), and salt and pepper to taste. Add the crabs, patted dry, turn them to coat them with the mixture, and let them marinate, covered and chilled, for at least 2 hours.
• Have ready English muffins, split in half and flattened with a rolling pin. In a small saucepan combine unsalted butter, lemon juice and parsley leaves, shallot, and salt and pepper to taste, heat the mixture over moderately low heat, stirring, until the butter is just melted, and reserve it.
• Drain the soft-shelled crabs, put in a grill basket or arrange them over glowing coals for 3 to 5 minutes on each side, or until they turn red. Grill the English muffins, turning them once, until they are crisp and browned lightly, brush the split sides with the reserved herb butter, and sandwich 1 grilled crab between 2 muffin halves.
• To clean soft-shelled crabs:
• Rinse live soft-shelled crabs under running cold water. With scissors cut off the heads about 1/4 inch behind the eyes and cut off the white gills. Peel back the aprons, cut them off, and rinse the crabs again.

Steps:

• Preheat broiler and pat the crabs dry with paper towels.
• Combine about three-fourths cup flour with salt, pepper and cayenne to taste. Set aside.
• Cream the butter with the parsley, chives, tarragon and paprika, with salt to taste.
• Dredge the crabs lightly with the flour, shaking off excess. Place them on a broiler pan lined with foil and dot with creamed-butter mixture. Broil about three inches from heat, basting with the butter. Turn once and cook on the other side. They should take five to eight minutes.
• Place the crabs on a heated platter, pour the pan juices over them and serve with the lemon.

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.