Thai Soft Shell Crabs Recipes

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 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. Add the wine, lime juice, chilies and scallions. Turn the heat up to medium-high and simmer until sauce reduces to 1/3 cup, about 3 to 5 minutes. Place two crabs on each of four plates. Drizzle with sauce and garnish with minced mint, basil and coriander leaves.

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 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. Add the wine, lime juice, chilies and scallions. Turn the heat up to medium-high and simmer until sauce reduces to 1/3 cup, about 3 to 5 minutes. Place two crabs on each of four plates. Drizzle with sauce and garnish with minced mint, basil and coriander leaves.

Steps:

• Mix together the melted butter, lemon juice, salt and pepper; set aside for basting.
• In a small bowl, add mayonnaise, chili sauce, horseradish, and dry mustard; stir well to combine; refrigerate until ready to serve.
• Grill softshell crabs over hot coals for 7 to 8 minutes per side, basting often with lemon-butter mixture.
• Serve warm with seafood sauce.

Steps:

• 1. Place the milk in a shallow bowl large enough to hold the crabs in a single layer. Add the crabs and let them soak for 1 hour. Drain and discard the milk.
• 2. Season the flour with salt and pepper in a paper or plastic bag. Lightly dredge each crab in the flour.
• 3. Heat the oil and butter together in a nonstick skillet over medium-high heat and sautè the crabs in batches until golden, about 4 minutes per side. Add more oil and butter to the pan if necessary.
• 4. To serve, place a crab in the center of 4 salad plates and garnish each with a sprinkle of chopped parsley and a small dollop of Rèmoulade Sauce.

Steps:

• Crabs are usually sold cleaned and iced; if not, to clean them: with sharp knife cut off apron and flap that folds under rear body. Turn crab over and cut off facial parts at point just back of eyes. With knife fold back covering at points of back and remove spongy material from gills. Wash in cold water and pat dry.
• Combine all sauce ingredients in bowl and reserve.
• In large bowl coat crabs with mixture of beaten egg, white pepper and 1 1/2 tablespoons of cornstarch. When coated, dust thoroughly with remaining cornstarch until almost white.
• Heat wok over high heat and add peanut oil. When wisp of white smoke appears, place crabs in oil and fry until crisp. Remove from oil. Let oil get hot again and place crabs in oil a second time and fry until quite crisp. Remove and drain.
• Drain oil from wok. Place wok back on heat and when residue of oil heats add ginger, garlic, scallions and peppers and stir for about 40 seconds. Add crabs and mix well. Add sauce and mix all ingredients until crabs are thoroughly coated. Remove from wok and serve immediately.