Yellow Corn Coated Softshell Crabs With Red Chile Mustard Sauce Served On Watercress Recipes

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CORNMEAL-CRUSTED SOFT-SHELLED CRABS WITH CILANTRO-LIME TARTAR SAUCE

Categories     Milk/Cream     Shellfish     Fry     Cornmeal     Crab     Spring     Gourmet

Yield Makes 4 (main-course) servings

Number Of Ingredients 9



Cornmeal-Crusted Soft-Shelled Crabs with Cilantro-Lime Tartar Sauce image

Steps:

  • Whisk together buttermilk, eggs, salt, and pepper and pour into a 3-quart shallow dish. Add crabs and soak, covered and chilled, 1 hour.
  • Heat enough oil to measure 2 inches deep in a wide 4-quart heavy pot (about 4 inches deep) to 375°F.
  • Whisk together flour and cornmeal and transfer to a large sealable plastic bag. Lift 1 crab out of buttermilk, letting excess drip off, and shake in bag to coat with flour. Knock off excess flour and transfer to a tray. Repeat with remaining crabs, arranging them in 1 layer as coated.
  • Deep-fry crabs, 2 at a time, turning over halfway through frying (watch out for popping), until golden brown, 3 to 5 minutes. Return oil to 375°F between batches. Drain crabs on paper towels and serve with tartar sauce.

2 cups well-shaken buttermilk
2 large eggs
1 tablespoon kosher salt
1 teaspoon black pepper
8 live soft-shelled crabs (preferably 4 to 5 inches wide), cleaned
About 2 qt vegetable oil
1 cup self-rising cake flour
1 cup yellow cornmeal
Accompaniment: cilantro-lime tartar sauce

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

SOFT-SHELLED CRABS MEUNIèRE

A quick fry of soft-shelled crabs gets topped with brown butter and parsley.

Categories     Shellfish     Sauté     Quick & Easy     Lemon     Crab     Spring     Parsley     Gourmet

Yield Makes 2 (main-course) servings

Number Of Ingredients 9



Soft-Shelled Crabs Meunière image

Steps:

  • Combine milk, salt, and pepper in a shallow dish and soak crabs 5 minutes. Lift 1 crab out of milk, letting excess drip off, and dredge in flour. Knock off excess flour and transfer to a tray. Repeat with remaining crabs, arranging them in 1 layer as coated.
  • Heat clarified butter in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté crabs, upside down, 2 minutes. Turn over and sauté until golden brown, 2 to 3 minutes more.
  • Transfer crabs to a serving dish. Add butter pieces to skillet and cook until golden brown with a nutty aroma. Add lemon juice and parsley (mixture will bubble up) and remove from heat.
  • Season sauce with salt and pepper and drizzle over crabs.

1 cup whole milk
1 teaspoon kosher salt
1/4 teaspoon black pepper
4 small (4-inch-wide) live soft-shelled crabs, cleaned
1 cup Wondra or all-purpose flour
4 tablespoonsClarified Butter
1 1/2 tablespoons unsalted butter, cut into 3 pieces
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley

RED CHILE FIRE AND ICE SAUCE

Provided by Sunny Anderson

Categories     condiment

Time 20m

Yield 2 cups Prep Time: 30 minutes Cook Time: 3 minutes

Number Of Ingredients 6



Red Chile Fire and Ice Sauce image

Steps:

  • Add 4 cups of water to a medium pot over high heat and bring to a boil. Put the ancho chiles in a medium bowl and pour in the boiling water. Use a plate to weigh down the chiles so they remain submerged. Soak until softened, about 20 minutes. Add the chiles, garlic, 2 tablespoons of the chile soaking water, and the sour cream to a blender and blitz until smooth. Add more of the soaking water, if needed, for consistency. Season with salt and pepper, to taste. Transfer to a bowl or jar and store covered in the refrigerator.

4 cups water
4 ancho chiles (dried poblanos), stems and seeds removed
3 cloves garlic
2 tablespoons chile soaking water, or more as needed
1 1/2 cups sour cream
Kosher salt and freshly ground black pepper

YELLOW CORN-COATED SOFTSHELL CRABS WITH RED-CHILE MUSTARD SAUCE SERVED ON WATERCRESS

Provided by Bobby Flay | Bio & Top Recipes

Yield 8 servings

Number Of Ingredients 19



Yellow Corn-Coated Softshell Crabs with Red-Chile Mustard Sauce Served on Watercress image

Steps:

  • Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pasilla and ancho chile powders and cook for 2 minutes. Add wine and cook until almost dry. Add the cream and bring to a simmer. Add the mustard and cook for 5 minutes. Season with salt and pepper to taste.
  • Place the flour, cornmeal and eggs in separate bowls and season each with salt and pepper to taste. Dredge each crab in flour, shake off any excess and dip into beaten eggs, covering completely. Dredge in cornmeal. Heat 2 tablespoons of the oil and 1 tablespoon of the butter in a large saute pan over medium high heat until it begins to smoke. Saute 4 crabs at a time until crisp, 2 to 3 minutes on each side. Remove to a platter lined with paper towels. Wipe out the pan each time with a clean cloth or paper towel. Place watercress in a bowl and toss with vinegar and oil and season with salt and pepper to taste. Arrange dressed watercress on a large platter, place crabs on top. Serve with Red Chile-Mustard Sauce.

2 tablespoons olive oil
1 Spanish onion, finely chopped
1 tablespoon finely chopped garlic
2 tablespoons pasilla chile powder
3 tablespoons ancho chile powder
1/2 cup white wine
1 cup heavy cream
3 tablespoons whole grain mustard
Salt and freshly ground pepper
2 cups all purpose flour
2 cups yellow cornmeal (course grind)
4 large eggs, lightly beaten
Salt and freshly ground pepper
16 live softshell crabs, cleaned
1/2 cup olive oil
4 tablespoons unsalted butter
3 cups watercress
2 tablespoons balsamic vinegar
2 tablespoons olive oil

TEMPURA SOFTSHELL CRABS WITH ASIAN SALAD AND CITRUS GASTRIQUE

Provided by Emeril Lagasse

Yield 2 servings

Number Of Ingredients 32



Tempura Softshell Crabs with Asian Salad and Citrus Gastrique image

Steps:

  • For the softshells: To clean, remove the tail, gills, and eyes. Season with salt and pepper. For the tempura batter: Whisk all the ingredients resulting in a smooth batter. Season with salt and pepper. Dip the softshell into the tempura batter, shaking off any excess. Remove the basket from the fryer.
  • First, carefully holding the top of the softshell, drag the legs through the oil first, for 1 minute. This will allow the individual legs to fry separately instead together. Then lay the softshell, top side down, into the oil. Fry for 2 to 3 minutes or until golden, flip the softshell over and continue frying for additional 2 to 3 minutes. Remove from the fryer and allow to drain on a paper-lined plate.
  • To assemble, toss the salad ingredients in a large bowl. Mound the salad in the center of the platter. Arrange the softshell around the salad. Drizzle the gastrique over the entire platter. Garnish with the chopped peanuts, chopped chives, Essence, and long chives.
  • 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.

4 large softshell crabs
Essence, recipe follows
1 beaten egg
2/3 cup flour
1/2 cup cornstarch
1 cup cold soda water
Salt and pepper
2 cups angel hair pasta, cooked and tossed with olive oil
1/2 cup julienned red peppers
1/2 cup julienned yellow peppers
1/4 cup julienned red onions
1/2 cup julienned napa cabbage
2 tablespoon chopped cilantro
2 tablespoon sesame oil
1 tablespoon soy sauce
1/4 cup chopped peanuts
Salt and pepper
1 cup sugar
1/2 cup rice wine vinegar
1/4 cup fresh orange juice
1/4 cup fresh lemon juice
*2 tablespoons chopped peanuts
*2 tablespoons chopped chives
*3 long chives
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

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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