Best Soft Shell Crabs In Surrey Bacon Dressing Recipes

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SOFT-SHELL CRABS IN SURREY BACON DRESSING



Soft-Shell Crabs in Surrey Bacon Dressing image

Provided by Regina Schrambling

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 9

1/4 pound Surrey or other smoky slab bacon, diced
1 medium-size red onion, diced
1/4 cup sugar
2 cups mayonnaise, preferably homemade
4 leaves red-leaf lettuce, washed and thoroughly dried
8 slices ripe tomato
4 tablespoons clarified butter or vegetable oil
2 cups flour seasoned with salt and pepper
8 soft-shell crabs, cleaned

Steps:

  • Place diced bacon in a large, heavy skillet and cook over medium-low heat until all the fat is rendered and bacon bits are very crisp, about 15 to 20 minutes. Remove bacon with a slotted spoon, drain on a paper towel and reserve.
  • Add diced red onion to skillet and cook over medium heat until very soft, about 5 to 7 minutes. Sprinkle sugar evenly over onions and cook over low heat, without stirring, until the sugar caramelizes, about 10 to 15 minutes. Cool completely, then fold into mayonnaise.
  • Put a lettuce leaf on each of 4 serving plates. Put 2 tomato slices to one side on each plate. Spoon chilled dressing over lettuce.
  • Pour clarified butter or oil into a large heavy skillet and heat over a medium flame. Dredge 4 soft-shell crabs in seasoned flour, shaking off excess, and place in skillet. Cook 2 to 3 minutes per side (jumbos will take longer), until crisp. Hold in a warm place while cooking remaining crabs. Transfer to prepared plates and sprinkle with reserved bacon bits. Serve at once.

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.

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.

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.

SUPER SOFT-SHELL CRABS, BAYOU BACON WRAPPED OYSTERS, LOUISIANA CHARBROILED OYSTERS, GRILLED GULF SHRIMP SKEWERS



Super Soft-shell Crabs, Bayou Bacon Wrapped Oysters, Louisiana Charbroiled Oysters, Grilled Gulf Shrimp Skewers image

Provided by Food Network

Time 1h

Yield 6 servings

Number Of Ingredients 38

1 gallon cooking oil
3 large Louisiana soft-shell crabs (or 6 if using small crabs)
2 cups all-purpose flour
2 tablespoons Cajun seasoning
1 egg
1 ounce hot sauce
1 tablespoon Creole mustard
1 (12-ounce) bottle premium beer
4 ounces butter
1 ounce Worcestershire sauce
1 lemon, juiced
1 ounce chopped parsley leaves
1 gallon peanut oil
1 pint shucked oysters (preferably fresh Louisiana oysters)
4 cups all-purpose flour, divided
1 egg
1 (12-ounce) bottle premium beer
1-ounce hot sauce
1-ounce Creole mustard
1 tablespoon seafood seasoning
10 slices bacon, halved
6 bamboo skewers, soaked in water for 30 minutes
6 peeled and minced shallots
6 ounces champagne vinegar
1 tablespoon freshly ground black pepper
1 dozen fresh shucked Louisiana oysters in the shells
4 ounces Parmesan, grated
4 ounces extra-virgin olive oil
Hot charcoals in a pit/grill
6 bamboo skewers, soaked in water for 30 minutes
1 pound large Gulf shrimp, peeled, tail left on
1 green bell pepper, seeded and cubed
1 red bell pepper, seeded and cubed
1 red onion, cubed
8 ounces butter
2 ounces hot sauce
1 tablespoon honey
Hot charcoals in a pit/grill

Steps:

  • In a deep-fryer or heavy-bottomed pot, heat the oil to 350 degrees F.
  • Mix the flour and Cajun seasoning and in a flat pan.
  • Mix egg, hot sauce, mustard and beer in a bowl. Put the crabs in the beer mixture and let sit for 5 to 10 minutes.
  • Remove the crabs from the beer mixture, 1 at a time, and dust thoroughly in the flour mixture.
  • Put the crabs, with legs down, in hot the oil and fry until golden brown.
  • Melt the butter in saucepan and add the Worcestershire sauce, lemon juice and parsley. Put each crab, on its side with the legs up, on a serving platter and drizzle the sauce over the top. Serve immediately.
  • Remove the gills from the crabs (cut in half if using large crabs).
  • In a deep-fryer or heavy-bottomed pot, heat the oil to 350 degrees F.
  • Put 2 cups of the flour in a shallow pan. Add the oysters and turn to coat. Mix the egg, beer, hot sauce, mustard and seasoning in a bowl. Dip the oysters in the beer wash. Lightly flour again in the remaining 2 cups flour in a second shallow pan. Wrap the oysters in bacon and thread onto skewers.
  • Fry the oysters, 1 at a time, in the oil until they float to the top. Remove them from the oil to a serving platter and serve immediately.
  • Preheat a grill to 350 degrees F.
  • Combine the minced shallots, vinegar and black pepper in a squeeze bottle.
  • Put the oysters, on half shell, on the grill. Squirt each oyster with 1 tablespoon of mignonette sauce.
  • When the oysters start to bubble, add a pinch of Parmesan and 1 teaspoon of olive oil.
  • Grill until the cheese starts to brown on the edges. Remove the oysters from the grill to a serving platter and serve immediately.
  • Skewer the shrimp, bell peppers and onions in alternating colors. Melt the butter, hot sauce and honey together in a saucepan over low heat. Bring the mixture to a simmering boil and reduce the sauce, stirring constantly, until creamy. Preheat a grill to 350 degrees F. Grill the shrimp until lightly browned. Remove the skewers from the grill to a serving platter and drizzle the shrimp with the butter sauce. Serve immediately.

PAN-FRIED SOFT-SHELL CRABS



Pan-Fried Soft-Shell Crabs image

Ask your fishmonger to clean soft-shell crabs for you. Crabs should be cooked no more than six hours after they are cleaned.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

1 1/2 cups all-purpose flour
2 teaspoons coarse salt
1 teaspoon freshly ground pepper
12 soft-shell crabs, cleaned
12 tablespoons vegetable oil
6 tablespoons unsalted butter
1/4 cup loosely packed fresh flat-leaf parsley leaves, chopped
3 lemons, cut in half

Steps:

  • Whisk flour, salt, and pepper; place on a dinner plate. Dredge 2 soft-shell crabs in flour mixture, shaking off excess (make sure crabs are completely coated).
  • Heat 2 tablespoons oil in a medium sauté pan over medium-high heat. The oil should be very hot but not smoking. Place flour-coated crabs, back side down, in sauté pan; reduce heat to medium if pan starts to smoke. Sauté crabs until golden and crisp, about 3 minutes (do not stand too close to pan; crabs tend to spatter during cooking). Turn crabs over, and cook 2 minutes more.
  • Add 1 tablespoon butter and a large pinch of parsley to skillet. Squeeze the juice of half a lemon over crabs. Keep warm in a low oven. Repeat process until all the crabs are cooked.

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