Best Sauteed Soft Shell Crabs Chi Kit Wong The Flower Drum Recipes

SAUTEED SOFT-SHELL CRABS WITH GARLIC AND BUTTER

Steps:

• Season crabs with salt and pepper and dredge in the flour, shaking off excess. Set aside.
• In a large skillet over medium high heat, add the oil and saute the crabs until soft, about 2 minutes on each side. Remove the crabs and set aside. Add the garlic and cook for 1 minute. Then add the capers and white wine. Cook until wine has reduced to about 1/2. Swirl in the butter and the chopped chives. Season with salt and pepper.
• Transfer crabs to a plate, spoon sauce over the crabs and garnish with Essence.
• 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.

THAI SOFT-SHELL CRABS

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.

SOFT-SHELL CRAB WITH LEMON BUTTER

Steps:

• Make the coating: in a shallow dish, stir the all the coating ingredients together.
• Remove the feeler underneath the crab shells on both sides; rinse the crab and dry carefully.
• In a big skillet over medium heat, melt the butter with the vegetable oil; add in shallots and saute until lightly softened, about 1 minute.
• Roll the crabs in the flour mixture and place them in the skillet; saute, turning once, for about 3 minutes on each side.
• When they have finished cooking and have turned pink, add the lemon juice, garlic, parsley, and salt and pepper to taste and cook another minute or two.
• Make sure the garlic is cooked but not browned; taste for seasoning.
• Transfer the crabs to individual plates and garnish with lemon and parsley; serve immediately.

SAUTEED SOFT SHELL CRABS (SALLYE)

Steps:

• IMPORTANT NOTES: It is best to purchase these fresh from the boat if possible, or at least a good quality seafood market during season. These crabs are delicate and quickly lose their freshness. They should be cooked within 24 hours of purchase. The Gulf Coast season is from April through October. DO NOT BUY if they are wrapped in cellophane; that means they have been previously frozen and will not be fresh.
• HOW TO PREPARE: (DON'T SKIMP ON THIS STEP) With kitchen shears, cut straight across the front of the crab, cutting the mouth and eyes off. Lift up the side edges of the shell and find the gills (they are the little finger-looking fleshy membranes). Push them to the side away from the rest of the crab. Cut them off with the shears. Turn the crab over and cut off the backside (called the tail or apron) with the shears. Rinse thoroughly under cool running water to remove all sand and grit. Pay particular attention to where the gills were, sand can be imbedded there. If necessary, massage gently with hands to loosen and remove the sand.
• AHH, NOW FOR THE COOKING: Heat a heavy skillet (I use my cast iron skillet or sometimes my big wok) to medium heat. Add teriyaki sauce https://www.justapinch.com/recipes/sauce-spread/sauce-spread-dip/homemade-teriyaki-sauce.html (or you can use store bought if you prefer), and the extra mirin if you want it sweeter. When sauce begins to simmer, turn heat to low and place crabs with the shell side down in the sauce. Simmer for five minutes, then flip crab over and simmer in sauce five more minutes.
• Remove from sauce and place on serving platter with wedges of lemon. Serve with your choice of sides.

SAUTEED SOFT-SHELL CRABS CHI KIT WONG, THE FLOWER DRUM

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.