Best Soft Shell Crabs On Papaya Mango Salsa Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

SOFT-SHELL CRABS WITH PINEAPPLE-MANGO SALSA



Soft-Shell Crabs With Pineapple-Mango Salsa image

Provided by Marian Burros

Categories     dinner, main course

Time 20m

Yield 2 servings

Number Of Ingredients 10

4 soft-shell crabs, cleaned
2 egg whites
3 tablespoons flour
1/2 ripe pineapple
1 ripe mango
2 tablespoons red onion
1/2 jalapeno pepper
1 tablespoon lime juice
2 tablespoons fresh cilantro
Freshly ground black pepper to taste

Steps:

  • Wash crabs and drain.
  • Beat egg whites until slightly foamy; dip crabs in egg whites, then in flour. Place on piece of wax paper.
  • Dice pineapple and mango and place in serving bowl. Chop onion fine; mince jalapeno and add to bowl.
  • If using a stove-top grill, prepare and heat. Grill crabs about 3 minutes on each side over medium-high heat.
  • Squeeze lime juice into the pineapple-mango mixture.
  • Wash, dry and chop cilantro and add to bowl; season with pepper. Serve crabs with salsa on the side.

Nutrition Facts : @context http, Calories 318, UnsaturatedFat 1 gram, Carbohydrate 67 grams, Fat 2 grams, Fiber 7 grams, Protein 15 grams, SaturatedFat 0 grams, Sodium 173 milligrams, Sugar 46 grams

CORN-CRUSTED SOFT-SHELL CRABS WITH BEAN-MANGO SALSA



Corn-Crusted Soft-Shell Crabs With Bean-Mango Salsa image

Provided by Marian Burros

Categories     dinner, easy, quick, main course

Time 30m

Yield 2 servings

Number Of Ingredients 12

1 egg white
4 soft-shell crabs, cleaned
1/4 cup cornmeal
1 15-ounce can no-salt-added black beans
2 mangoes
1/4 fresh pineapple
1 tablespoon canola oil
1/2 jalapeno
1 tablespoon fresh or frozen ginger
1 teaspoon brown sugar
1 tablespoon lime juice
2 tablespoons fresh cilantro

Steps:

  • Beat egg white slightly. Wash and dry crabs, dip into egg white and then into cornmeal.
  • Drain and rinse beans under cold running water.
  • Cut mangoes and pineapple into small chunks and place in mixing bowl large enough to hold all the ingredients but the crabs.
  • Heat oil in a nonstick pan and saute crabs until they turn red and the crust turns golden brown on both sides; about 5 minutes, depending on size.
  • Mince jalapeno, coarsely grate ginger, and add both to fruit.
  • Stir in brown sugar, lime juice and beans.
  • Wash, dry and chop cilantro and stir in.
  • Arrange salsa on each of two dinner plates and top with crabs.

Nutrition Facts : @context http, Calories 641, UnsaturatedFat 8 grams, Carbohydrate 119 grams, Fat 10 grams, Fiber 23 grams, Protein 27 grams, SaturatedFat 1 gram, Sodium 447 milligrams, Sugar 60 grams, TransFat 0 grams

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.

MARYLAND FRIED SOFT-SHELL CRABS



Maryland Fried Soft-Shell Crabs image

Provided by Marian Burros

Categories     dinner, appetizer

Time 30m

Yield 2 servings

Number Of Ingredients 6

4 to 6 soft-shell crabs
1 cup flour
1/2 teaspoon baking powder
Salt and pepper to taste
Vegetable oil
Lemon wedges and tartar sauce, optional

Steps:

  • Wash and clean crabs by cutting off the face just behind the eyes. Lift top of shell and remove the spongy fingers. If the crab is a female (identified by striped markings), remove the back or apron. Rinse and dry.
  • Season flour with salt and pepper and mix in baking powder. Dredge crabs in mixture.
  • Pour oil into skillet to depth of 1 inch. Heat to 375 degrees. Cook crabs on both sides until brown, 4 to 5 minutes. Drain and serve with lemon wedges and tartar sauce, if desired.

Nutrition Facts : @context http, Calories 430, UnsaturatedFat 16 grams, Carbohydrate 48 grams, Fat 19 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 312 milligrams, Sugar 0 grams, TransFat 0 grams

SOFT-SHELL CRABS ON PAPAYA-MANGO SALSA



Soft-Shell Crabs On Papaya-Mango Salsa image

Provided by Marian Burros

Categories     dinner, main course

Time 25m

Yield 2 servings

Number Of Ingredients 8

12 ounces soft-shell crabs (about 4 crabs, depending on size), cleaned
2 to 3 tablespoons flour
1 tablespoon olive oil
1 papaya
2 mangoes
1 jalapeno pepper
1 tablespoon fresh lime juice
Fresh cilantro

Steps:

  • Wash and dry the crabs, and sprinkle on both sides with flour.
  • Heat oil in nonstick pan large enough to hold the crabs.
  • Place crabs top side down in hot oil and cook over medium-high heat until they begin to turn red; turn and brown on other side. The total cooking time is about 6 to 8 minutes, depending on the size of the crabs.
  • Meanwhile, peel and seed the papaya. Peel the mangoes. Cut fruits into bite-size pieces and place in a bowl.
  • Wash, trim and seed the jalapeno; mince and add to fruit.
  • Add lime juice to fruit.
  • Wash, dry and chop cilantro to make 1 tablespoon and stir in.
  • Arrange salsa on each of two dinner plates and place crabs on top of salsa.

Nutrition Facts : @context http, Calories 540, UnsaturatedFat 8 grams, Carbohydrate 82 grams, Fat 11 grams, Fiber 10 grams, Protein 36 grams, SaturatedFat 2 grams, Sodium 523 milligrams, Sugar 63 grams

Related Topics