SHEILA'S SAUTEED SOFT-SHELL CRABS WITH LEMON BUTTER SAUCE
When my boyfriend told me soft-shell crabs was one of his favorite dishes, I knew I was in trouble. I had never made them before, so I realized I was in for a long learning process. Well, I think I have finally mastered it. As a matter of fact, when we were recently out to dinner, he ordered some soft-shell crabs and then proclaimed (with surprise) that they weren't near as good as mine! So, I will share my success with you.
Provided by JackieOhNo
Categories Crab
Time 25m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- In Ziploc bag, add flour and Old Bay seasoning. Seal and shake to mix.
- In bowl, combine eggs and milk.
- Dredge crabs in egg mixture, then add to seasoned flour and shake to coat. Shake off excess when removing from bag.
- Heat 3 T. oil in large saute pan or skillet over medium heat. Add 3 crabs in a single layer and cook for about 3 minutes, then turn and cook for another 3 minutes. The crabs should be nice and golden brown. (Be careful when cooking, because they sometimes will pop and/or spatter.) Remove crabs to serving dish.
- Heat remaining 3 T. oil in pan, then add the next 3 crabs and repeat cooking instructions.
- Do not clean out pan when crabs are removed, but add butter. Let the butter melt and turn a little brown. Add the capers and the wine. Cook for about 1 minute, then add the lemon juice and the parsley. Cook for about 2 more minutes, or until reduced by about a third. Pour sauce over the crabs and serve.
Nutrition Facts : Calories 665.1, Fat 47, SaturatedFat 14.9, Cholesterol 198.8, Sodium 485.7, Carbohydrate 38.4, Fiber 1.6, Sugar 2.3, Protein 17
SAUTEED SOFTSHELL CRABS
Provided by R. W. Apple Jr.
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat a large cast-iron skillet over medium heat. Place flour on a plate, and season with salt and pepper. Dredge soft-shell crabs in flour, shaking off excess. When the skillet is hot, add half the butter and canola oil to a depth of about 1/4 inch. Add four crabs, backside down, being careful to avoid spattering. When they brown lightly, turn, and finish cooking on the other side, until cooked through, 3 to 5 minutes total, depending on the size of the crabs. Drain on paper towels, and repeat with remaining crabs, adding more butter or oil to pan if needed.
- In a small bowl, stir together remaining clarified butter and lemon juice. Drizzle over crabs, sprinkle with parsley, and serve immediately.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 8 grams, Carbohydrate 25 grams, Fat 14 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 5 grams, Sodium 228 milligrams, Sugar 0 grams, TransFat 0 grams
SAUTEED SOFT-SHELL CRAB
Categories Milk/Cream Shellfish Sauté Quick & Easy Crab Spring Parsley Parade
Yield Makes 4 servings
Number Of Ingredients 8
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.
SAUTEED SOFT-SHELL CRABS WITH GARLIC AND BUTTER
Provided by Food Network
Categories appetizer
Time 32m
Yield 3 appetizer servings
Number Of Ingredients 18
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.
SAUTEED SOFT-SHELL CRABS
Provided by Moira Hodgson
Categories dinner, lunch, main course
Time 40m
Yield 2 servings
Number Of Ingredients 17
Steps:
- Heat the olive oil in a saute pan and add shallot and garlic. Cook gently for about two minutes, or until translucent. Add the tomatoes and stir until the juices are released.
- Turn up the heat and cook until the tomatoes are somewhat dry.
- Season with salt, pepper and cayenne.
- Remove from heat and whisk in the butter, a few cubes at a time. Adjust seasoning and stir in the parsley and basil. Add lemon if necessary. Keep the sauce warm (do not overheat or it may curdle).
- Prepare the leeks. Remove the green part and cut the leeks in julienne. Wash and dry them thoroughly. Heat the peanut oil in a deep fryer and fry the leeks until light golden brown and crisp. Drain on paper towels and salt lightly. Set aside.
- Prepare the crabs. Dip the crabs in milk, then in seasoned flour. Heat the peanut oil in a large skillet and saute the crabs, starting with the shell side down first, for two minutes. Turn over and saute for one-and-a-half to two minutes on the other side. Drain of paper towels.
- Serve the crabs on heated plates. If serving two crabs person, spread tomato butter on each plate and place the crabs in a V shape, with the legs facing each other. Mound the fried leeks in the middle of the V and garnish with parsley or basil leaves. If serving three crabs, arrange them in a triangle and mound the the leeks in the center. Garnish.
SAUTEED SOFT-SHELL CRABS WITH GARLIC AND BUTTER RECIPE
Provided by á-170456
Number Of Ingredients 11
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. This recipe yields 3 appetizer servings.
SAUTEED SOFT-SHELL CRABS WITH CAPER BROWN BUTTER
Steps:
- To prepare the soft-shell crabs: Put the flour in a pie dish or plate and season with a fair amount of salt and pepper. Dredge the crabs in the seasoned flour to coat, shaking off the excess. Heat the oil in a large skillet over medium-high flame. Lay the crabs in the hot oil in a single layer without crowding; you may have to fry them in batches. Be careful, the crabs have a tendency to pop and spatter. Cook the crabs for about 3 minutes on each side, turning once, until golden brown. Drain on paper towels and cover to keep warm.
- Lower the heat to medium and add the butter to the pan. Let the butter melt and cook until it just begins to brown. Add the capers and wine; cook, stirring, for 2 minutes until almost dry. Add the lemon juice and parsley; season with salt and pepper. Pour the caper brown butter sauce over the crabs and serve with lemon wedges.
SAUTEED SOFT-SHELLED CRABS ON HERBED TOAST
Provided by Rena Coyle
Categories dinner, main course
Time 15m
Yield Four servings
Number Of Ingredients 9
Steps:
- Trim the crust off the bread, then cut each slice in half.
- Melt four tablespoons of butter in the skillet, add the garlic and saute for one minute. Add the bread and cook until it browns, turn it over and continue to cook until that side browns. Sprinkle the tarragon over the toast and set it on the side.
- Season the flour with salt and pepper. Pat the crab in the flour and shake off any excess flour.
- Add the oil to the skillet and heat. Add the crabs and saute for one and a half minutes, then add an additional four tablespoons of butter, swirling it around as it melts. Cook for an additional one and a half minutes, then flip it over and cook for another three minutes. Remove the crabs to a platter and keep warm.
- Pour off the hot oil and butter from the pan. Add the remaining two tablespoons of butter to the pan. Let the butter melt and just start browning. At this point, squeeze the lemon into the pan. It will bubble and thicken slightly. Remove the pan from the heat.
- Put two pieces of toast on each plate, then place a crab on each. Drizzle the sauce over the crabs and sprinkle on some parsley, then serve immediately.
Nutrition Facts : @context http, Calories 402, UnsaturatedFat 17 grams, Carbohydrate 27 grams, Fat 27 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 9 grams, Sodium 287 milligrams, Sugar 2 grams, TransFat 1 gram
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love