Best Crispy Soft Shell Crabs Recipes

CRISPY SOFT SHELL CRABS

Crispy Soft Shell Crabs image

Make and share this Crispy Soft Shell Crabs recipe from Food.com.

Provided by susie cooks

Categories < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 soft shelled crabs, cleaned
1 cup milk
3/4 cup all-purpose flour
salt & freshly ground black pepper, to taste
1 teaspoon ground ginger
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 cup salted butter
4 soft brioche bread or 4 hamburger buns with sesame seeds, split and lightly toasted
4 tablespoons mayonnaise
your favorite Coleslaw (optional)

Steps:

Soak the crabs in milk for 30 minutes. Mix the flour, salt, pepper, ginger, paprika and garlic powder in a bag; dredge crabs in the mixture.
Melt the butter in a large skillet over medium heat. Saute the crabs until golden-brown, 5 minutes per side.
Spread buns with mayonnaise; top each with a crab. Dollop with coleslaw, if desired. Serve immediately.

Nutrition Facts : Calories 304.2, Fat 19.1, SaturatedFat 9.5, Cholesterol 59.2, Sodium 278.4, Carbohydrate 24.8, Fiber 0.8, Sugar 1.1, Protein 8.6

CRISPY SOFT-SHELL CRABS WITH PISTOU AND SOFT FRIED EGGS

Crispy Soft-Shell Crabs with Pistou and Soft Fried Eggs image

Prepare a marvelous spring meal with this recipe for ale-battered soft-shell crab, pea-shoot pistou, and sauteed ramps from chef Sean Brock.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 14

Ingredients

2 tablespoons benne seeds, plus more for garnish
2 (12-ounce) bottles ale-style beer
3 cups White Lily self-rising flour
Coarse salt and freshly ground pepper
3 tablespoons unsalted butter
16 small morels, cleaned
4 ramps, trimmed and cleaned
1/2 pound shelled English peas
1/3 cup homemade or store-bought low-sodium vegetable stock
Canola oil, for frying
4 soft-shell crabs, cleaned
4 large eggs
Pistou
4 fresh pea shoots, for garnish

Steps:

In a large bowl, whisk together benne seeds, beer, and flour until well combined; season with a pinch of salt. Transfer batter to refrigerator and let chill for 30 minutes.
Heat 1 tablespoon butter in a large skillet over medium-high heat. Add morels and cook, stirring for 3 minutes. Add ramps, peas, and vegetable stock; continue cooking, stirring occasionally, until ramps are wilted and peas are bright green, 3 to 5 minutes. Remove from heat and set aside.
Meanwhile, fill a large Dutch oven 5 inches high with canola oil. Heat oil over high heat until it reaches 350 degrees on a deep-fry thermometer.
Remove batter from refrigerator and dredge each crab in batter, shaking off excess. Transfer crabs to hot oil and cover Dutch oven with a splatter guard (crabs will sizzle and pop while cooking). Cook, turning once, until crabs are golden and crisp, 4 to 5 minutes. Transfer crabs to a paper towel-lined baking sheet.
Place a tablespoon of butter in each of 2 medium nonstick skillets; heat skillets over medium heat until butter is frothy. Reduce heat to low and crack an egg into each skillet; cook, basting whites with butter using a spoon, until whites are set but yolks are still runny. Season with salt and pepper. Remove eggs from skillets and repeat process with remaining 2 eggs.
Divide pistou evenly among 4 serving plates. Place a crab on each plate and top each with an egg. Divide morels, ramps, and peas evenly among plates; garnish each with a pea shoot and benne seeds. Serve immediately.