Cornmeal Crusted Soft Shell Crabs With Lemon Brown Butter Recipes

CRUNCHY SOFT-SHELL CRABS

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 CRABS SAUTEED IN BROWN BUTTER

Steps:

• Combine the milk and Tabasco in a bowl. Mix the mustard powder, cayenne pepper, white pepper, salt, sugar and flour in a shallow pan. Dip the crabs in the milk and dredge in flour mixture. Heat 2 tablespoons of the butter in a large saute pan over medium-high heat until bubbling. Place the crabs in the pan and cook for 3 minutes. Turn and cook until tender, about 2 more minutes. Drain on paper towels.
• Add 1/2 cup lemon juice to pan and cook over high heat until it glazes the pan. Stir in remaining butter and cook over medium heat until brown, about 5 minutes. Skim off any foam that rises to the surface. Take the pan off the heat. Whisk in the remaining 1/2 cup lemon juice and parsley. Season with salt and pepper, pour over crabs and serve.

CORNMEAL-CRUSTED SOFT-SHELLED CRABS WITH 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.

SHEILA'S SAUTEED SOFT-SHELL CRABS WITH LEMON BUTTER SAUCE

Steps:

• In Ziploc bag, add flour and Old Bay seasoning. Seal and shake to mix.
• In bowl, combine eggs and milk.
• Dredge crabs in egg mixture, then add to seasoned flour and shake to coat. Shake off excess when removing from bag.
• Heat 3 T. oil in large saute pan or skillet over medium heat. Add 3 crabs in a single layer and cook for about 3 minutes, then turn and cook for another 3 minutes. The crabs should be nice and golden brown. (Be careful when cooking, because they sometimes will pop and/or spatter.) Remove crabs to serving dish.
• Heat remaining 3 T. oil in pan, then add the next 3 crabs and repeat cooking instructions.
• Do not clean out pan when crabs are removed, but add butter. Let the butter melt and turn a little brown. Add the capers and the wine. Cook for about 1 minute, then add the lemon juice and the parsley. Cook for about 2 more minutes, or until reduced by about a third. Pour sauce over the crabs and serve.

SOFT-SHELL CRABS WITH BROWN BUTTER

Steps:

• Put the crabs in a shallow dish in one layer and add the milk, cayenne, salt and pepper. Turn the crabs in the milk.
• Dip the crabs immediately into the flour, turning to coat them well. Shake off the excess flour.
• Heat the oil until quite hot in a nonstick skillet large enough to hold the crabs in one layer. Add the crabs, belly side down. Cook for 4 to 5 minutes (more or less, depending on the size of the crabs) until golden brown on both sides and cooked through.
• Transfer the crabs to a warm serving platter. Garnish with lemon slices.
• Wipe out the skillet with a clean cloth and add the butter. When it is bubbling and turned hazelnut color add the lemon juice and pour the mixture over the crabs. Sprinkle with parsley and serve immediately.

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 SLICED SWEET ONION

Steps:

• Preheat oven to 200 degrees. Whisk together buttermilk, eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish; set aside. Whisk together cornmeal, flour, 1/4 teaspoon salt, and 1/4 teaspoon pepper in another shallow dish.
• Working in batches if necessary, place crabs in egg mixture, and turn to coat. Let stand 5 minutes. Lift out, allowing excess to drip off. Transfer to cornmeal mixture; turn to coat. Tap off excess, and transfer to a rimmed baking sheet.
• Heat oil in a large skillet over medium-high until hot but not smoking. Working in batches if necessary, add crabs; cook, flipping once, until crisp, golden brown, and cooked through, about 4 minutes per side. Using a slotted spatula, transfer crabs to a baking sheet lined with paper towels to drain. Place in oven to keep warm while making sauce.
• Divide onion slices among plates; set aside. Pour off oil from the skillet; wipe clean. Add butter; melt over medium-low heat. Stir in lemon juice, chopped parsley, and 1/4 teaspoon salt. Drizzle onion slices generously with lemon sauce, and top with crabs. Pour remaining sauce over crabs. Serve with lemon wedges. Garnish with parsley sprigs.