Best Soft Shell Crabs With Fennel And Thyme Recipes

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SOFT-SHELL CRABS WITH FENNEL AND THYME



Soft-Shell Crabs With Fennel and Thyme image

Provided by Moira Hodgson

Categories     dinner, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 onion, thinly sliced
1 clove garlic, minced
2 tomatoes, peeled, seeded and diced
1 head fennel, thinly sliced
1 teaspoon fresh thyme leaves
Coarse salt and freshly ground pepper to taste
8 ready-to-cook soft-shell crabs
Milk for dipping
Flour for dredging
Salt and pepper to taste
3 tablespoons unsalted butter
2 tablespoons pernod or ouzo
Parsley or basil leaves for garnishing

Steps:

  • Preheat oven to 375 degrees. Pour olive oil into baking dish large enough to hold vegetables in one layer. Place onion, garlic, tomatoes, fennel and thyme in the pan and toss so they are thoroughly coated with oil. Season to taste with salt and pepper and bake for one hour or until they are soft and almost carmelized.
  • Prepare crabs. Dip them in milk, then in flour seasoned with salt and pepper. Heat butter in large skillet and saute crabs, starting with the top side down, for two minutes. Turn over and saute for one and a half to two minutes on the other side. Drain on paper towels.
  • Add Pernod or ouzo to the skillet and bring to boil, swirling up the cooking juices.
  • Serve crabs on four heated plates. Divide vegetables among four plates and place crabs on the top. Spoon on the cooking juices and garnish with parsley or basil.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 16 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 7 grams, Sodium 514 milligrams, Sugar 5 grams, TransFat 0 grams

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.

SOFT SHELL CRAB WITH TEMPURA BATTER AND DIPPING SAUCES



Soft Shell Crab with Tempura Batter and Dipping Sauces image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 19

corn or peanut oil, for frying
soft-shell crabs
3/4 cup flour
2 teaspoons baking powder
1 cup seltzer water, ice cold
Salt and cayenne pepper, to taste
2 1/2 cups Balsamic vinegar
1 cup Port wine
1 onion, diced
3 cups red pepper juice
1/4 cup honey
1 cup Port wine
Salt, to taste
1/4 teaspoon arrowroot
1/4 cup Wasabi powder
1/4 cup water
1/2 cup creme fraiche
1 1/2 tablespoons lemon juice
Salt, to taste

Steps:

  • For Tempura Batter: Whisk together ingredients. Can be used for up to 1 hour. Keep cold!
  • For Crabs: Heat 1/4-inch of corn or peanut oil in a heavy skillet until very hot but not smoking. Fry the crabs in batches for about 2 minutes on the first side, then turn and fry for another minute. The crust should be golden. Be prepared the crabs will split when you fry them; a splatter screen will come in handy.
  • Drain on paper towels and serve with dipping sauces.
  • For Balsamic Syrup: Put all ingredients together and reduce over medium heat, down to 1/4 of its liquid. Strain and discard onion.
  • For Red Pepper Syrup: Combine all ingredients in a saucepan. Reduce down to 3/4 of a cup. Thicken with the arrowroot.
  • For Wasabi Cream: Dissolve Wasabi in water. Whisk in creme fraiche and lemon juice. Season with salt.

PAN-FRIED SOFT-SHELL CRAB WITH ROASTED FINGERLING POTATOES, PICKLED RAMPS, AND LEMON PUREE



Pan-Fried Soft-Shell Crab with Roasted Fingerling Potatoes, Pickled Ramps, and Lemon Puree image

Serve up a fresh, seasonal menu featuring soft-shell crabs and ramps, sure signs of spring, with this recipe from Momofuku chef David Chang.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 22

2 pounds ramps, cleaned, trimmed, white and green parts separated
1 cup very hot water
1/2 cup rice-wine vinegar
6 tablespoons sugar
2 1/2 teaspoons coarse salt
1 teaspoon schichimi togarashi (Japanese 7-spice powder; optional)
1 teaspoon kochukaru (optional)
1 tablespoon whole white peppercorns (optional)
2 pounds fingerling potatoes, halved lengthwise (quartered if large)
3 to 4 cloves garlic, crushed
5 to 6 sprigs fresh thyme
Coarse salt
2 tablespoons grapeseed oil
1 tablespoon salted butter
3 to 4 tablespoons canola oil
4 soft-shell crabs, cleaned
1 to 2 cloves garlic, crushed
3 to 4 sprigs fresh thyme
3 to 4 slices lemon (optional)
1 tablespoon salted butter
Coarse salt and freshly ground black pepper
Lemon Puree, for serving

Steps:

  • Make the ramps: Separate white and green parts of ramps, reserving green parts for potatoes. Place white parts of ramps in container and set aside.
  • In a large saucepan, mix together hot water, vinegar, sugar, salt, and schichimi togarashi, kochukaru, and white peppercorns, if using; bring to a boil over medium-high heat and cook, stirring, until sugar is dissolved. Remove from heat and let cool completely. Pour cooled mixture over ramps and cover; transfer to refrigerator for at least 3 days and up to 1 month. Drain before using.
  • Make the potatoes: Preheat oven to 375 degrees.
  • Place potatoes, garlic, and thyme in a large saucepan and add enough water to cover; generously season with salt. Place over medium-high heat and simmer just until tender, about 30 minutes. Drain and spread out on a baking sheet to cool completely.
  • Cut cooled potatoes lengthwise on the bias. Heat grapeseed oil in a large ovenproof skillet over medium-high heat and place potatoes cut-side down in skillet. Transfer to oven and cook until a nice brown crust appears, about 20 minutes. Return to stove over medium-high heat and add butter; cook basting with oil and butter mixture. Add reserved greens from ramps to skillet and season with salt; toss to combine and remove from heat.
  • Make the crabs: Meanwhile, heat canola oil in a large skillet over medium-high heat. Season crabs with salt and pepper and add to skillet. Cook until red and crisp, 1 to 2 minutes. Turn crabs and add garlic, thyme, lemon slices, if using, and butter. Cook, basting with butter, 2 to 4 minutes. Transfer to a paper towel-lined plate to drain.
  • Spread 1 tablespoon lemon puree on each of 4 plates. Top with potatoes and crab; garnish with pickled ramps and serve immediately.

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.

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