Best Fried Soft Shell Crabs With A Shellfish Ragu Recipes

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PAN-FRIED SOFT-SHELL CRABS



Pan-Fried Soft-Shell Crabs image

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

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

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.

MARYLAND FRIED SOFT-SHELL CRABS



Maryland Fried Soft-Shell Crabs image

Provided by Marian Burros

Categories     dinner, appetizer

Time 30m

Yield 2 servings

Number Of Ingredients 6

4 to 6 soft-shell crabs
1 cup flour
1/2 teaspoon baking powder
Salt and pepper to taste
Vegetable oil
Lemon wedges and tartar sauce, optional

Steps:

  • Wash and clean crabs by cutting off the face just behind the eyes. Lift top of shell and remove the spongy fingers. If the crab is a female (identified by striped markings), remove the back or apron. Rinse and dry.
  • Season flour with salt and pepper and mix in baking powder. Dredge crabs in mixture.
  • Pour oil into skillet to depth of 1 inch. Heat to 375 degrees. Cook crabs on both sides until brown, 4 to 5 minutes. Drain and serve with lemon wedges and tartar sauce, if desired.

Nutrition Facts : @context http, Calories 430, UnsaturatedFat 16 grams, Carbohydrate 48 grams, Fat 19 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 312 milligrams, Sugar 0 grams, TransFat 0 grams

FRIED SOFT-SHELL CRAB



Fried Soft-Shell Crab image

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

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

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

FRIED SOFT-SHELL CRABS WITH A SHELLFISH RAGU RECIPE



Fried Soft-Shell Crabs With A Shellfish Ragu Recipe image

Provided by á-170456

Number Of Ingredients 18

Vegetable oil for deep frying
8 soft-shell crabs cleaned, and rinsed gently under cold running water
4 tablespoons Essence plus
1 teaspoon Essence plus
more for sprinkling (see Bayou Blast recipe)
1 cup all-purpose flour or more if needed
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1 egg
2 cups bread crumbs
6 tablespoons butter
1/3 cup minced shallots
1/2 pound raw shrimp peeled, deveined
3/4 cup shrimp or seafood stock
1 cup heavy cream
1/2 pound cooked crawfish tails peeled, and seasoned with Essence
1 teaspoon chopped fresh thyme leaves
Snipped chives

Steps:

  • Preheat the oil in a large saucepan or deep fryer to 360 degrees. Rinse crabs in water, then pat dry with paper towel. Season each crab with 1 teaspoon of the Essence and set aside. Combine flour with 4 teaspoons of the remaining Essence, salt and ground black pepper and stir to combine well. Beat the egg with a splash of water in a shallow dish. Lay out the breadcrumbs in a separate shallow dish. Lightly dredge each crab in the seasoned flour, making sure that the crabs are completely coated. Dip each crab in eggwash to cover, then coat in bread crumbs. Holding the crabs by long tongs or balanced on a small skimmer, hold them so that the legs dangle down into the hot oil and fry for 1 minute, or until the legs are stiff. Lower the crab completely into the oil and fry until golden brown, about 2 to 3 minutes. Turn crab over and allow to fry an additional 2 to 3 minutes, or until golden brown and crispy all over. Carefully transfer crabs to paper-lined plates to drain briefly before serving. Sprinkle with Essence when still hot. In a large skillet over medium-high heat melt 2 tablespoons of the butter and saute the shallots until soft, about 2 minutes. Add the garlic and cook for 1 minute. Add the shrimp and the remaining teaspoon of Essence and saute for 1 minute, or until the shrimp turn pink around the edges. Add the shrimp stock, bring to a boil and cook over high heat until the stock is reduced by half. Add the heavy cream and cook until sauce is thick enough to coat the back of a spoon, about 3 minutes. Add the crawfish tails, fresh thyme and snipped chives and cook until heated through. Whisk in the remaining 4 tablespoons of butter and remove sauce from the heat. Taste, adjust seasoning if necessary, and serve the ragu ladled over the fried softshell crabs. This recipe yields 4 servings.

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