Beer Batter Soft Shell Crabs Recipes

CRUNCHY SOFT-SHELL CRABS

Crunchy Soft-Shell Crabs image

Provided by Melissa Clark

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

6 soft-shell crabs, cleaned
Buttermilk, for soaking
Vegetable oil, for frying
1 cup fine cornmeal
1 cup flour
Kosher salt
Black pepper
Lemon wedges, for serving optional

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.

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

Ingredients

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.

BEER BATTER SOFT SHELL CRABS

Beer Batter Soft Shell Crabs image

These beuties have a short season and we love to make them as soon as they're available!

Provided by Eddie Szczerba

Categories Seafood

Time 25m

Number Of Ingredients 16

Ingredients

4 large soft shell crabs
1 bottle frying oil
BEER BATTER
1+1/2 c flour
1 pinch salt and pepper
1 tsp paprika
1 tsp baking powder
1 tsp garlic powder
1 bottle beer /plus one egg beaten
TARTAR SAUCE
1 c mayonaise
1/2 c sweet pickle relish
1/2 medium lemon,juiced and the zest
1 pinch salt and white pepper,garlic powder
2 Tbsp capers
1 slice chopped sweet onions

Steps:

1. Rinse and pat dry the crabs,set to the side. Place about one pint of frying oil in your frying skillet,set to 350 degrees.
2. For the batter combine all of the ingredients and mix well using a wire whisk if you have one otherwise just use a fork or a spoon. Dredge the crabs through the batter twice and slowly float them into the hot oil,fry them for one and a half to two minutes per side or until golden brown and crispy. Note: only do two at a time so the oil doesn't drop in temperature.
3. Prepare the tartar sauce using all of the ingredients,adjust the taste and serve with your soft shell crabs! A good side for this is fresh coke slaw or potato salad or can be served with rice and a vegetable as well. They are also great over a nice fresh tossed salad with some grilled corn on the cob! Enjoy your summer!!

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