Cheriyaki Soft Shell Crabs Recipes
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.
CHERIYAKI SOFT SHELL CRABS
Soft shell crabs are delicious and affordable when they're in season (early- to mid-summer). Try cooking them in this sweet and tangy glaze for a change of pace.
Provided by Becca H.
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- In a deep skillet, mix together the cheriyaki glaze, Worcestershire sauce, mirin and soy sauce. Bring to a boil over medium heat. Place the crabs side by side in the sauce, with the top shell down. Cook for about 5 minutes, then turn and cook for 5 more minutes. Remove to serving plates, and serve with plenty of napkins!
Nutrition Facts : Calories 180.4 calories, Carbohydrate 15.2 g, Cholesterol 97.6 mg, Fat 1.7 g, Fiber 0.1 g, Protein 22.4 g, SaturatedFat 0.2 g, Sodium 1826.6 mg, Sugar 14 g
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.
CHERIYAKI SOFT SHELL CRABS
Soft shell crabs are delicious and affordable when they're in season (early- to mid-summer). Try cooking them in this sweet and tangy glaze for a change of pace.
Provided by Becca H
Categories Main Dish Crab
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- In a deep skillet, mix together the cheriyaki glaze, Worcestershire sauce, mirin and soy sauce. Bring to a boil over medium heat. Place the crabs side by side in the sauce, with the top shell down. Cook for about 5 minutes, then turn and cook for 5 more minutes. Remove to serving plates, and serve with plenty of napkins!
Nutrition Facts : Calories 180.4 calories, Carbohydrate 15.2 g, Cholesterol 97.6 mg, Fat 1.7 g, Fiber 0.1 g, Protein 22.4 g, SaturatedFat 0.2 g, Sodium 1826.6 mg, Sugar 14 g
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