Best Sauteed Soft Shelled Crabs On Herbed Toast Recipes

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SHEILA'S SAUTEED SOFT-SHELL CRABS WITH LEMON BUTTER SAUCE



Sheila's Sauteed Soft-Shell Crabs With Lemon Butter Sauce image

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

6 soft shelled crabs, cleaned and rinsed
1 cup all-purpose flour
2 tablespoons Old Bay Seasoning
2 eggs, beaten
2 tablespoons milk
6 tablespoons extra virgin olive oil
1/4 cup butter
2 tablespoons capers, drained
1/2 cup dry white wine (I always use Sauvignon Blanc)
4 medium lemons, juice of
2 tablespoons fresh flat-leaf parsley, chopped

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



Sauteed Softshell Crabs image

Provided by R. W. Apple Jr.

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 cup flour
Salt and pepper to taste
8 cleaned soft-shell crabs
3/4 cup clarified butter
1/2 cup canola oil
3 tablespoons lemon juice
1 tablespoon chopped parsley

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



Sauteed Soft-Shell Crab image

Categories     Milk/Cream     Shellfish     Sauté     Quick & Easy     Crab     Spring     Parsley     Parade

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.

SAUTEED SOFT-SHELL CRABS WITH GARLIC AND BUTTER



Sauteed Soft-shell Crabs with Garlic and Butter image

Provided by Food Network

Categories     appetizer

Time 32m

Yield 3 appetizer servings

Number Of Ingredients 18

3 soft-shell crabs, cleaned and patted dry
Salt and freshly ground black pepper
1 cup flour
2 tablespoon extra-virgin olive oil
3 garlic, sliced
2 tablespoons capers, drained
1/2 cup white wine
1 tablespoon butter
Few chive blades, chopped
Essence, for garnish, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

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



Sauteed Soft-Shell Crabs image

Provided by Moira Hodgson

Categories     dinner, lunch, main course

Time 40m

Yield 2 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 shallot, finely chopped
1/2 clove garlic, chopped (any green part removed)
2 tomatoes, peeled, seeded and diced
Coarse salt and freshly ground pepper to taste
Cayenne pepper to taste
1/4 pound chilled, unsalted butter, cut into small cubes
1 teaspoon chopped parsley
1 tablespoon chopped fresh basil
1 to 2 drops lemon juice (optional)
2 medium leeks
Peanut oil for deep frying
8 hotel or 12 prime crabs, cleaned
Milk for dipping
Flour for dredging
3 tablespoons peanut oil
Parsley or basil leaves for garnishing

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



Sauteed Soft-Shell Crabs With Garlic And Butter Recipe image

Provided by á-170456

Number Of Ingredients 11

3 soft-shell crabs cleaned, patted dry
Salt to taste
Freshly-ground black pepper to taste
1 cup flour
2 tablespoon extra-virgin olive oil
3 garlic cloves sliced
2 tablespoons capers drained
1/2 cup white wine
1 tablespoon butter
Few chive blades chopped
Essence for garnish (see Bayou Blast recipe)

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



Sauteed Soft-Shell Crabs with Caper Brown Butter image

Provided by Tyler Florence

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 cups all-purpose flour
Sea salt and freshly ground black pepper
4 medium soft-shell crabs, cleaned and rinsed
3 tablespoons extra-virgin olive oil
1/4 cup (1/2 stick) unsalted butter
2 tablespoons capers, drained
1/2 cup dry white wine, such as Sauvignon Blanc
1 lemon, juiced
1 handful fresh flat-leaf parsley, finely chopped
Lemon wedges, for serving

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



Sauteed Soft-Shelled Crabs On Herbed Toast image

Provided by Rena Coyle

Categories     dinner, main course

Time 15m

Yield Four servings

Number Of Ingredients 9

4 slices hearty white bread
10 tablespoons butter
1 clove garlic, minced
1/4 teaspoon tarragon
Salt and pepper
1/2 cup flour
8 soft-shelled crabs, cleaned
4 tablespoons oil
1/2 lemon

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

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