Best Soft Shell Crabs With Corn Recipes

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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 CORN RELISH, FIELD GREENS AND ROASTED RED PEPPER SAUCE



Soft Shell Crabs with Corn Relish, Field Greens and Roasted Red Pepper Sauce image

Provided by Food Network

Categories     side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 32

1 quart peanut oil
8 ounces all-purpose flour
2 ounces cornstarch
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground fennel
1/2 teaspoon salt
1 cup club soda
4 egg whites, beaten until foamy
8 small soft shell crabs, cleaned
Corn Relish, recipe follows
Roasted Red Pepper Sauce, recipe follows
2 cups mixed field greens, for garnish
2 ears corn, husked and silk removed
2 tablespoons olive oil
3 ounces asparagus, sliced into 1/2-inch pieces
4 ounces mushrooms, sliced
1/4 cup diced red pepper
1 small jalapeno, diced, without seeds
1 green onion, thinly sliced
2 tablespoons light brown sugar
3 tablespoons cider vinegar
1/2 tablespoon dry mustard
Dash hot pepper sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 cup roasted red pepper puree
4 shallots, diced
4 ounces cider vinegar
1/4 cup heavy cream
2 ounces lemon juice
8 ounces unsalted butter, cubed
Salt, to taste

Steps:

  • In a deep saucepan, heat peanut oil to 350 degrees F.
  • In a large bowl, whisk together flour, cornstarch, pepper, fennel and salt. Whisk in club soda and egg whites to form a smooth batter. Dip soft shell crabs in batter and fry in batches until golden brown, about 4 minutes per batch. Drain on paper towels.
  • Serve crabs with Corn Relish. Drizzle with Roasted Red Pepper Sauce and garnish with a pile of greens.
  • Steam corn kernels until crisp-tender, about 3 to 5 minutes, set aside. Cut the kernels from the cob into a mixing bowl.
  • In a large skillet, heat olive oil over medium-high heat. Add asparagus and mushrooms, cook until mushrooms give off their liquid and start to brown, about 3 to 5 minutes. Add red pepper, jalapeno and green onion. Cook just until scallions wilt, about 2 minutes. Add remaining ingredients, bring to a boil. Stir in corn mixture and cook until corn is heated through.
  • Combine pepper puree, shallots, and vinegar in a non-reactive saucepan. Bring to a simmer and simmer until shallots are tender. Add cream and stir to combine. Add lemon juice and whisk in butter, 1 piece at a time, until sauce is smooth and thickened. Season with salt, to taste.

PAN-FRIED SOFT SHELL CRABS



Pan-Fried Soft Shell Crabs image

Categories     Side     Fry     Crab     Spring

Yield Serves 4 as a first course

Number Of Ingredients 7

1/2 cup coconut milk (or milk or buttermilk)
Coarse salt and freshly ground pepper
1/4 cup all-purpose flour
1/4 cup cornstarch
4 soft shell crabs, cleaned (page 123, or have your fishmonger do this)
Sunflower or other neutral-tasting oil, for frying
Green Papaya Slaw (page 274), for serving

Steps:

  • Coat Heat oven to 200°F. Whisk together coconut milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish. In another dish, whisk together flour, cornstarch, and 1/2 teaspoon each salt and pepper. Working with one at a time, place crabs in milk mixture and turn to coat completely. Lift crabs, allowing excess liquid to drip into bowl, then dredge in flour mixture, turning to coat both sides. Tap off excess flour mixture and set the crabs on a baking sheet as you work.
  • Pan-fry Line a baking sheet with a double layer of paper towels. Heat 1/4 inch of oil in a large skillet over medium-high heat until shimmering. Add crabs (becareful, as their liquid can cause spattering), and cook until both sides are crisp and golden brown and flesh is cooked through (it should be firm to the touch), about 4 minutes per side. Do not try to flip the crabs too soon, as the crust needs time to form; they should release easily from the pan. Using a slotted spatula, transfer crabs to prepared baking sheet to drain.
  • Serve Divide the slaw evenly among four plates and top each with a crab.
  • Ingredients
  • Soft shell crabs should be used within several hours (no longer than 6 hours) of purchase. Store them over a bed of ice in the refrigerator until you are ready to cook them.

CRISPY SOFT SHELL CRABS



Crispy Soft Shell Crabs image

Soft shell crab season is short and sweet. When it's here, you want to make the most of it. Highlighting the flavor of the crab is what matters, and I employ a secret weapon to help me do just that. Wondra flour is a superfinely milled ("instant") flour that creates a very thin, almost stealthlike coating around the crabs. What you taste is crisp soft shell crab unadulterated by any thick batter. Simply hit some nutty browned butter with tart lemon juice and anise-flavored dill (an herb that I think is too often forgotten) for an easy and delicious sauce. Soft shell crabs make their appearance in summer, so it's only fitting to pair them with some of summer's best: fresh lima beans, beefsteak tomatoes (I like local Jersey tomatoes, myself), and of course, corn. This succotash recipe should be considered a guide; try it with whichever fresh vegetables catch your eye at the market.

Yield serves 4

Number Of Ingredients 21

2 tablespoons unsalted butter
1 tablespoon canola oil
1 small Spanish onion, finely diced
1 small red bell pepper, finely diced
2 cloves garlic, finely chopped
1 cup fresh or frozen corn kernels
1 cup drained canned black-eyed peas, rinsed and drained again
1 cup fresh or frozen lima beans, blanched (see page 249)
1 ripe beefsteak tomato, halved, seeded, and diced
Kosher salt and freshly ground black pepper
Finely grated zest of 1 lemon
2 green onions, green and white parts, thinly sliced
1/4 cup chopped fresh flat-leaf parsley
3/4 cup Wondra flour
Kosher salt and freshly ground black pepper
8 medium soft shell crabs, cleaned
8 tablespoons canola oil
10 tablespoons (1 1/4 sticks) unsalted butter
1 teaspoon finely grated lemon zest
Juice of 1 lemon
3 tablespoons chopped fresh dill

Steps:

  • To make the succotash, combine the butter and oil in a large sauté pan over high heat and cook until the butter is melted and begins to sizzle. Add the onion and red pepper and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Stir in the corn and cook for 2 minutes.
  • Add the black-eyed peas, lima beans, and tomato, season with salt and pepper, and cook until the tomato softens slightly and the peas and beans are heated through, about 4 minutes.
  • Remove from the heat and stir in the lemon zest, green onions, and parsley. Keep warm.
  • To cook the soft shell crabs, put the flour in a large shallow bowl and season with salt and pepper. Pat the crabs dry with paper towels and season with salt and pepper on both sides.
  • Heat 2 tablespoons of the oil in a large sauté pan over high heat until the oil begins to shimmer. Dredge 2 of the crabs on both sides in the flour and tap off the excess. Place the crabs in the pan, upside down, and cook on each side until golden brown and just cooked through, about 7 minutes total. Wipe the pan out with paper towels and repeat with the remaining oil and crabs. Place 2 crabs on each of 4 plates and tent loosely to keep warm.
  • Wipe out the pan with paper towels and return to the stove over medium heat. Add the butter and cook until it begins to turn a medium brown color, about 3 minutes. Remove from the heat, immediately add the lemon zest and juice and dill, and season with salt and pepper.
  • Pour the sauce over the soft shell crabs and serve the succotash on the side.

YELLOW CORN-COATED SOFTSHELL CRABS WITH RED-CHILE MUSTARD SAUCE SERVED ON WATERCRESS



Yellow Corn-Coated Softshell Crabs with Red-Chile Mustard Sauce Served on Watercress image

Provided by Bobby Flay | Bio & Top Recipes

Categories     main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 19

2 tablespoons olive oil
1 Spanish onion, finely chopped
1 tablespoon finely chopped garlic
2 tablespoons pasilla chile powder
3 tablespoons ancho chile powder
1/2 cup white wine
1 cup heavy cream
3 tablespoons whole grain mustard
Salt and freshly ground pepper
2 cups all purpose flour
2 cups yellow cornmeal (course grind)
4 large eggs, lightly beaten
Salt and freshly ground pepper
16 live softshell crabs, cleaned
1/2 cup olive oil
4 tablespoons unsalted butter
3 cups watercress
2 tablespoons balsamic vinegar
2 tablespoons olive oil

Steps:

  • For the Sauce: Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pasilla and ancho chile powders and cook for 2 minutes. Add wine and cook until almost dry. Add the cream and bring to a simmer. Add the mustard and cook for 5 minutes. Season with salt and pepper to taste.
  • For the Crabs: Place the flour, cornmeal and eggs in separate bowls and season each with salt and pepper to taste. Dredge each crab in flour, shake off any excess and dip into beaten eggs, covering completely. Dredge in cornmeal. Heat 2 tablespoons of the oil and 1 tablespoon of the butter in a large saute pan over medium high heat until it begins to smoke. Saute 4 crabs at a time until crisp, 2 to 3 minutes on each side. Remove to a platter lined with paper towels. Wipe out the pan each time with a clean cloth or paper towel. Place watercress in a bowl and toss with vinegar and oil and season with salt and pepper to taste. Arrange dressed watercress on a large platter, place crabs on top. Serve with Red Chile-Mustard Sauce.

SOFT-SHELL CRABS WITH CORN AND ONION SAUCE



Soft-Shell Crabs With Corn and Onion Sauce image

Provided by Marian Burros

Categories     dinner, project, main course

Time 30m

Yield 2 servings

Number Of Ingredients 9

3 ears corn (for 2 cups kernels)
8 ounces red onion
4 teaspoons olive oil
3 tablespoons skim milk
1 roasted red pepper (for 1/2 cup chopped red pepper)
4 soft-shell crabs, cleaned
A few shakes salt
Fresh black pepper to taste
1 lemon

Steps:

  • Place a couple of inches of water in pot, and bring to boil.
  • Shuck corn, and steam it over the boiling water for about 2 minutes, until tender. Remove and cool.
  • Chop onion. Heat nonstick skillet; reduce heat to medium-high and add 2 teaspoons of oil. Saute onion until it softens and begins to brown.
  • Meanwhile, scrape kernels and puree in food processor with milk.
  • Rinse red pepper, and chop. Rinse crabs; dry on paper towels.
  • When onion is soft, stir in corn puree and red pepper. Mix well. Heat through; season with salt and pepper. Remove from pan, and set aside. Keep warm.
  • Heat remaining oil until it is very hot. Saute crabs until they brown and redden a little on both sides, about 5 minutes total.
  • Cut lemon into wedges. To serve, top crabs with corn puree and, if desired, sprinkle with lemon juice.

Nutrition Facts : @context http, Calories 323, UnsaturatedFat 9 grams, Carbohydrate 46 grams, Fat 12 grams, Fiber 7 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 947 milligrams, Sugar 18 grams, TransFat 0 grams

CORNMEAL-CRUSTED SOFT-SHELLED CRABS WITH CILANTRO-LIME TARTAR SAUCE



Cornmeal-Crusted Soft-Shelled Crabs with Cilantro-Lime Tartar Sauce image

Categories     Milk/Cream     Shellfish     Fry     Cornmeal     Crab     Spring     Gourmet

Yield Makes 4 (main-course) servings

Number Of Ingredients 9

2 cups well-shaken buttermilk
2 large eggs
1 tablespoon kosher salt
1 teaspoon black pepper
8 live soft-shelled crabs (preferably 4 to 5 inches wide), cleaned
About 2 qt vegetable oil
1 cup self-rising cake flour
1 cup yellow cornmeal
Accompaniment: cilantro-lime tartar sauce

Steps:

  • Whisk together buttermilk, eggs, salt, and pepper and pour into a 3-quart shallow dish. Add crabs and soak, covered and chilled, 1 hour.
  • Heat enough oil to measure 2 inches deep in a wide 4-quart heavy pot (about 4 inches deep) to 375°F.
  • Whisk together flour and cornmeal and transfer to a large sealable plastic bag. Lift 1 crab out of buttermilk, letting excess drip off, and shake in bag to coat with flour. Knock off excess flour and transfer to a tray. Repeat with remaining crabs, arranging them in 1 layer as coated.
  • Deep-fry crabs, 2 at a time, turning over halfway through frying (watch out for popping), until golden brown, 3 to 5 minutes. Return oil to 375°F between batches. Drain crabs on paper towels and serve with tartar sauce.

YELLOW CORN-COATED SOFTSHELL CRABS WITH RED-CHILE MUSTARD SAUCE SERVED ON WATERCRESS



Yellow Corn-Coated Softshell Crabs with Red-Chile Mustard Sauce Served on Watercress image

Provided by Bobby Flay | Bio & Top Recipes

Yield 8 servings

Number Of Ingredients 19

2 tablespoons olive oil
1 Spanish onion, finely chopped
1 tablespoon finely chopped garlic
2 tablespoons pasilla chile powder
3 tablespoons ancho chile powder
1/2 cup white wine
1 cup heavy cream
3 tablespoons whole grain mustard
Salt and freshly ground pepper
2 cups all purpose flour
2 cups yellow cornmeal (course grind)
4 large eggs, lightly beaten
Salt and freshly ground pepper
16 live softshell crabs, cleaned
1/2 cup olive oil
4 tablespoons unsalted butter
3 cups watercress
2 tablespoons balsamic vinegar
2 tablespoons olive oil

Steps:

  • Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pasilla and ancho chile powders and cook for 2 minutes. Add wine and cook until almost dry. Add the cream and bring to a simmer. Add the mustard and cook for 5 minutes. Season with salt and pepper to taste.
  • Place the flour, cornmeal and eggs in separate bowls and season each with salt and pepper to taste. Dredge each crab in flour, shake off any excess and dip into beaten eggs, covering completely. Dredge in cornmeal. Heat 2 tablespoons of the oil and 1 tablespoon of the butter in a large saute pan over medium high heat until it begins to smoke. Saute 4 crabs at a time until crisp, 2 to 3 minutes on each side. Remove to a platter lined with paper towels. Wipe out the pan each time with a clean cloth or paper towel. Place watercress in a bowl and toss with vinegar and oil and season with salt and pepper to taste. Arrange dressed watercress on a large platter, place crabs on top. Serve with Red Chile-Mustard Sauce.

SOFT-SHELL CRABS WITH CORN AND BLACK-BEAN SALSA



Soft-Shell Crabs With Corn And Black-Bean Salsa image

Provided by Marian Burros

Categories     dinner, appetizer, main course

Time 35m

Yield 2 servings

Number Of Ingredients 13

3 ears fresh corn or 1 1/2 cups frozen corn kernels
4 large cleaned soft-shell crabs
2 egg whites
3 tablespoons flour
1 jalapeno pepper
4 ounces red bell pepper or 3 ounces chopped, ready cut
2 large mangoes
1 cup no-salt-added canned black beans
1 tablespoon canola oil
3 tablespoons sherry vinegar
1 tablespoon lime juice
1/8 teaspoon salt
Freshly ground black pepper

Steps:

  • Shuck fresh corn, and steam for about 3 minutes. If using frozen corn, cook 1 minute in 1 tablespoon water.
  • Rinse the crabs. Drain and dry.
  • Beat egg whites until slightly foamy; dip crabs in egg whites and then in the flour to coat lightly. Set aside on a piece of wax paper.
  • Drain corn, cool and scrape off kernels into a serving bowl.
  • Wash, trim, seed and chop half the jalapeno pepper and all the red pepper; peel and dice the mangoes, and add to the bowl with the corn.
  • Drain the beans, rinse thoroughly and drain again; add to bowl.
  • Heat the oil in a nonstick skillet large enough to hold the crabs. Saute them on both sides until they are brown -- 4 or 5 minutes.
  • Add the vinegar and lime juice to the corn mixture; season with salt and pepper, and serve with crabs on the side.

Nutrition Facts : @context http, Calories 882, UnsaturatedFat 10 grams, Carbohydrate 162 grams, Fat 13 grams, Fiber 24 grams, Protein 34 grams, SaturatedFat 2 grams, Sodium 527 milligrams, Sugar 69 grams, TransFat 0 grams

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