Best Soft Shell Crab Blt With Lemon Pepper Mayonnaise Recipes

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GRILLED SOFT-SHELL CRABS WITH OLD BAY TARTAR SAUCE



Grilled Soft-Shell Crabs With Old Bay Tartar Sauce image

Make and share this Grilled Soft-Shell Crabs With Old Bay Tartar Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 38m

Yield 6 serving(s)

Number Of Ingredients 18

12 tablespoons unsalted butter
2 garlic cloves, minced
1 shallot, minced
2 teaspoons Old Bay Seasoning
12 soft shelled crabs, cleaned
6 slices white bread
6 lettuce leaves (Boston or Bibb lettuce)
1 ripe tomatoes, thinly sliced
1 cup mayonnaise
1 -2 pickled jalapeno pepper, finely chopped
1 tablespoon drained capers
1 tablespoon chopped pickle (preferably cornichons)
1 tablespoon fresh lemon juice
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh tarragon basil
1 tablespoon Dijon mustard
1 1/2 teaspoons Old Bay Seasoning
fresh ground black pepper

Steps:

  • Make the sauce: add mayonnaise, peppers, capers, pickles, lemon juice, chives, tarragon, mustard, and Old Bay seasoning to a bowl; whisk to mix.
  • Season to taste with black pepper; sauce can be refrigerated, covered, for at least 1 week; bring to room temperature before serving.
  • The crabs: melt the butter in a small saucepan over med-high heat.
  • Add in garlic, shallot, and Old Bay seasoning; cook until the garlic and shallot have lost their rawness, about 2 minutes; they should be soft and translucent; do not let them brown; set flavored butter aside.
  • Set up grill for direct grilling; preheat to high.
  • When ready to cook brush and oil the grill grate; brush the crabs on both sides with some of the flavored butter.
  • Place the crabs on the hot grate and grill until cooked through, about 2-4 minutes per side, basting with some of the flavored butter.
  • When done, the shells will turn bright red.
  • Brush the bread slices with the remaining flavored butter and grill them as well, about 1 minute per side.
  • To serve: slather the toast with some of the Old Bay Tartar Sauce; place a lettuce leaf, a few tomato slices, and 2 soft-shell crabs on top.
  • Serve with the remaining tartar sauce on the side.

Nutrition Facts : Calories 474.7, Fat 37.6, SaturatedFat 16.8, Cholesterol 104, Sodium 734.1, Carbohydrate 25.2, Fiber 1.5, Sugar 4.6, Protein 11

SOFT-SHELL CRAB WITH LEMON BUTTER



Soft-Shell Crab With Lemon Butter image

Make and share this Soft-Shell Crab With Lemon Butter recipe from Food.com.

Provided by ratherbeswimmin

Categories     Crab

Time 42m

Yield 2 serving(s)

Number Of Ingredients 16

1/4 cup all-purpose flour
fresh ground black pepper
salt
1/8 teaspoon cayenne pepper
1/8 teaspoon paprika
8 soft shelled crabs
1/4 cup unsalted butter
1 tablespoon vegetable oil
1 medium shallot, finely chopped
1/4 cup fresh lemon juice
2 medium garlic cloves, minced
2 tablespoons finely chopped fresh parsley
salt
fresh ground black pepper
lemon slice
fresh parsley sprig

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.

Nutrition Facts : Calories 411.3, Fat 31, SaturatedFat 15.7, Cholesterol 126.5, Sodium 253.2, Carbohydrate 16.8, Fiber 0.8, Sugar 0.9, Protein 17.6

SOFT-SHELL CRAB BLTS



Soft-Shell Crab BLTs image

How do you make a BLT even better? Top it with a soft-shell crab! Around here, the crab is fried in a batter made with Old Bay Seasoning, invented in Baltimore.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

1/2 cup mayonnaise
2 tablespoons Dijon mustard
4 teaspoons horseradish
1 1/2 teaspoons fresh lemon juice
1 teaspoon hot sauce
1/4 teaspoon Worcestershire sauce
6 slices bacon
1/2 cup instant flour (such as Wondra)
1 tablespoon Old Bay Seasoning, plus more for sprinkling
4 large soft-shell crabs (4 to 6 ounces each) or 8 small crabs (about 2 ounces each), cleaned
Kosher salt and freshly ground pepper
4 tablespoons unsalted butter
8 slices white sandwich bread, toasted
Lettuce leaves and sliced tomato, for topping Pickles, for serving

Steps:

  • Stir together the mayonnaise, mustard, horseradish, lemon juice, hot sauce and Worcestershire sauce in a small bowl. Refrigerate until ready to use.
  • Cook the bacon in a large skillet over medium-high heat, turning, until browned and crisp, 6 to 8 minutes. Remove to a paper towel-lined plate and break the slices in half.
  • Whisk the flour and 1 tablespoon Old Bay in a shallow bowl. Season the crabs with salt and pepper, then dip the crabs in the seasoned flour to coat on both sides.
  • Melt the butter in a large skillet over medium-high heat until foamy. Immediately add the crabs and cook, turning, until browned and cooked through, 5 to 7 minutes. Remove to a paper towel-lined plate and sprinkle with more Old Bay.
  • Assemble the sandwiches: Spread some of the mayonnaise mixture on 4 slices of toast. Top each with lettuce, tomato, some bacon and a crab. Spread the remaining mayonnaise mixture on the 4 other slices of toast and place on top of the sandwiches. Gently press down on each sandwich and cut in half. Serve with pickles.

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

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