Best Sauteed Soft Shell Crab Recipes

Sauteed Soft-Shell Crab image

Yield Makes 4 servings

Number Of Ingredients 8

1 1/2 cups low-fat milk
4 small soft-shell crabs, cleaned
3/4 cup all-purpose flour
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
2 tablespoons chopped flat-leaf parsley
Rèmoulade Sauce , for serving

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.

Grilled or Sauteed Soft Shell Crab BLT image

Provided by Food Network

Categories main-dish

Time 40m

Yield 1 serving

Number Of Ingredients 16

2 jumbo soft shell crabs, cleaned
Blended olive oil, if grilling
Salt and freshly ground black pepper
Flour, for dredging, if sauteing
1 thick slice brioche, grilled or toasted
1 cup Basil Mayonnaise, recipe follows
6 to 8 arugula leaves, washed and dried
2 to 3 slices beefsteak tomato
3 thin slices pancetta, cooked and kept warm
1 sprig rosemary, for garnish
Shoestring potatoes or potato chips
2 egg yolks
2 teaspoons warm water
1 cup fresh basil leaves
1 1/2 cups blended oil
Pinch salt and freshly ground black pepper

Steps:

If grilling, brush the crabs lightly with blended olive oil, and season with salt and pepper. If sauteing, season the crabs with salt and pepper, and dredge lightly in flour. Cook the crabs for about 3 minutes per side over medium heat. Set aside and keep warm. Place the toasted brioche in the center of a plate and cover it generously with Basil Mayonnaise. Layer the arugula leaves, tomato slices, and warm pancetta, in that order, on top of the brioche. Top with the warm crabs and squeeze more Basil Mayonnaise over the plate and the crabs. Garnish with rosemary, and serve with shoestring potatoes or chips.
Place the egg yolks, water, and basil in the bowl of a food processor. Turn on the processor and slowly add the oil through the feeding tube. Add salt and pepper, to taste. If the mayonnaise is too thick, add a little water. Transfer Basil Mayonnaise to a squeeze bottle and refrigerate.