Best Soft Shell Crabs With Corn And Black Bean Salsa Recipes

BLACK BEAN AND GINGER DUNGENESS CRAB

Steps:

• In a large wok, bring peanut oil to high temperature. Dust the crab pieces with cornstarch and a little salt. Shallow fry the crab for only 1 to 2 minutes until the crab shells turn red. Drain on paper towels. Do the same with the 2 shells. Reserve oil and wipe wok clean. Add 2 tablespoons oil back to the wok on high heat. Stir-fry the beans, ginger, garlic and scallions for 1 minute until soft. Add back the crab and deglaze with shaoxing and add soy and stock. Check for seasoning and bring to a boil. Thicken with the slurry and cook 30 more seconds. Serve immediately with the cooked shells.
• PLATING On a large oval, place the 2 shells down near both ends. Fill with hot rice. Mound the crab between the shells. Enjoy with your fingers. Can also serve with lemon finger bowls.
• Wine suggestion: Marsanne, Bois du Renard, Languedoc 1998

CRISPY SOFT SHELL CRABS

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.

CRAB CORN AND BLACK BEAN SALAD

Steps:

• In a large bowl, combine the dressing ingredients and stir well.
• Add all the salad ingredients to the bowl and gently toss to mix and coat well.
• Serve over greens.

PAN-FRIED SOFT-SHELL CRABS

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.

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

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.

SOFT-SHELL CRABS WITH CORN AND BLACK-BEAN SALSA

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.