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.
SOFT-SHELL CRABS PROVENCAL WITH SPAGHETTI
Provided by Marian Burros
Categories dinner, pastas, main course
Time 30m
Yield 3 servings
Number Of Ingredients 11
Steps:
- Bring water in pot to boil.
- Chop whole onion.
- Heat nonstick pan until it is very hot; reduce heat to medium high, and add oil. Saute onion until it begins to soften.
- Mince garlic, and add to pan.
- Wash, trim and seed whole pepper, and chop. Add to pan after onion has begun to soften.
- Wash, trim and chop zucchini, and add. Cook until soft. Season with salt and pepper.
- Cook spaghetti in boiling water according to package directions.
- Wash crabs, and lightly coat with flour.
- Heat butter in small nonstick pan over medium heat, and brown crabs on both sides, about 3 minutes a side.
- Drain pasta, and arrange on plates. Toss with vegetables, and top with crabs.
Nutrition Facts : @context http, Calories 676, UnsaturatedFat 6 grams, Carbohydrate 118 grams, Fat 10 grams, Fiber 10 grams, Protein 28 grams, SaturatedFat 3 grams, Sodium 246 milligrams, Sugar 15 grams, TransFat 0 grams
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.
PASTA WITH SOFT SHELL CRABS
Provided by Food Network
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a very deep skillet or broad saucepan, warm oil, garlic, and chile flakes over low heat; do not let garlic brown. When garlic is soft, at least 5 minutes, add crabs (keep heat low to medium low; liquid in pan should barely bubble) and cover. Meanwhile, bring a large pot of water to a boil and salt it.
- Let the crabs cook until they give up all their liquid and become firm, about 15 minutes. When crabs are almost done, begin cooking pasta. When crabs are done, use tongs to remove them and hold them while cutting up with scissors. Return to pan.
- Drain pasta when it is barely tender, a little short of how you'd want to eat it, reserving some cooking water. Add pasta to crabs and toss together over medium heat with pan juices and black pepper, adding some cooking water and a little more oil if necessary. (The amount of each will depend on how much more cooking the pasta needs, and how much liquid the crabs exuded.) Add parsley, taste and adjust seasoning as necessary. When pasta is perfectly cooked, serve.
SOFT-SHELL CRABS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- Line a baking sheet with paper towels; set aside. Combine flour, salt, and pepper in a large shallow dish. Dredge crabs in seasoned flour, tapping off excess; set aside.
- Heat a large skillet over medium-high heat. Add butter and oil to skillet. When butter has melted, add crabs and cook until deep golden brown, about 4 minutes per side. Transfer crabs to a prepared baking sheet to drain. Sprinkle with salt. Serve immediately with lemon wedges.
SOFT-SHELL CRABS WITH CURRY BUTTER
Fans of soft-shell crab look forward to the season - late spring and early summer - with feverish anticipation. The entire delicious crab is edible and may be prepared in many ways; deep-fried, grilled or pan-cooked. Here they are sautéed in a spicy curry butter, which complements the crabs' rich flavor. (The recipe makes more butter than is needed for this dish, but is wonderful to have on hand. Use extra for cooking vegetables or eggs.) Serve 1 large or 2 small soft-shell crabs per person.
Provided by David Tanis
Categories dinner, lunch, main course
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Make the curry butter: Put the cumin seeds, coriander seeds, fennel seeds and cloves in a dry skillet over medium heat. When spices are lightly toasted and fragrant, after a minute or so, grind them to a powder in a mortar or electric spice mill. Add nutmeg, black pepper, cayenne and turmeric.
- Put butter in a bowl. Add spices, garlic, ginger, salt and lime zest and juice. Mash seasonings into butter with a wooden spoon. Add crushed almonds and scallions, then mix until well incorporated. (May be prepared several hours ahead, or up to 1 day in advance.)
- Heat a large skillet over medium-high heat. Add 3 tablespoons curry butter, let melt and swirl pan to distribute. Dust crabs lightly with rice flour, if using. When butter is foamy, add crabs in one layer and raise heat. Let crabs cook 3 minutes, then turn, using tongs, and cook 3 minutes on the other side. (Be careful, as crabs may spatter.) Remove crabs and keep warm.
- Add 4 tablespoons curry butter to pan and let sizzle. Add pea shoots and cook briefly until wilted, 1 minute or less.
- Arrange crabs on a warm platter or individual plates. Garnish with wilted pea shoots and lime wedges. Spoon melted curry butter from pan over crabs and serve at once.
Nutrition Facts : @context http, Calories 604, UnsaturatedFat 19 grams, Carbohydrate 6 grams, Fat 52 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 30 grams, Sodium 649 milligrams, Sugar 1 gram, TransFat 2 grams
PAN-FRIED SOFT-SHELL CRABS
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
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.
CRUNCHY SOFT-SHELL CRABS
Provided by Melissa Clark
Categories dinner, quick, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Soak crabs in a bowl of buttermilk.
- In a deep fryer or saucepan, heat 4 inches of oil to 375 degrees.
- Whisk together cornmeal and flour, and salt and pepper to taste.
- Remove crabs from buttermilk, letting excess drip back into bowl. Coat crabs evenly in the cornmeal mixture. Working in batches, fry until golden brown and crisp all over, turning if needed, 2 to 3 minutes. Drain on paper towels. While warm, season with salt. Serve with lemon wedges, if desired.
SPAGHETTI WITH CRABS
This delightful recipe is adapted from one in Frank Castronovo and Frank Falcinelli's "The Frankies Spuntino Kitchen Companion and Cooking Manual," written with Peter Meehan. It's for a fantastic dish of spaghetti and crabs that was taught to them by Tony Durazzo, a Carroll Gardens raconteur and friend of the Spuntino, in which crabs are simmered in tomato sauce and then served to the side of a platter of spaghetti covered in that same sauce, now infused with the flavor of the crustaceans. You really ought to cook it right now. Then make a mess, eating it.
Provided by Sam Sifton
Categories dinner, easy, main course
Time 1h
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat the oil in a large pot over medium-high heat. When it begins to shimmer, add garlic and cook for 1 minute or until it is fragrant. Add the tomatoes, crushing them by hand as you do so, as well as the parsley and red-pepper flakes. Stir and allow to come to a simmer.
- Turn the heat up to high and add the crabs. When the sauce starts to boil, lower the heat to a gentle simmer and cook for 30 minutes or so. Remove the crabs to a serving bowl and cover to keep warm.
- Meanwhile, bring a large pot of well-salted water to a boil. Add the pasta and cook until it is firm - really al dente. Drain.
- Place the pasta in a large serving bowl or platter and drizzle with olive oil. Pour the crab sauce over the pasta, scatter the basil leaves over the top and season aggressively with black pepper. Serve with crabs on the side and lots of bread.
Nutrition Facts : @context http, Calories 545, UnsaturatedFat 10 grams, Carbohydrate 87 grams, Fat 12 grams, Fiber 4 grams, Protein 20 grams, SaturatedFat 2 grams, Sodium 438 milligrams, Sugar 4 grams
SOFT-SHELLED CRABS MEUNIèRE
Steps:
- Combine milk, salt, and pepper in a shallow dish and soak crabs 5 minutes. Lift 1 crab out of milk, letting excess drip off, and dredge in flour. Knock off excess flour and transfer to a tray. Repeat with remaining crabs, arranging them in 1 layer as coated.
- Heat clarified butter in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté crabs, upside down, 2 minutes. Turn over and sauté until golden brown, 2 to 3 minutes more.
- Transfer crabs to a serving dish. Add butter pieces to skillet and cook until golden brown with a nutty aroma. Add lemon juice and parsley (mixture will bubble up) and remove from heat.
- Season sauce with salt and pepper and drizzle over crabs.
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