Crispy Soft Shelled Crabs With Bean Salad Recipes

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CRISPY SOFT-SHELLED CRABS WITH BEAN SALAD



Crispy Soft-Shelled Crabs with Bean Salad image

This delicious recipe is courtesy of Scott Peacock.

Provided by Martha Stewart

Categories     Seafood Recipes

Number Of Ingredients 14

Coarse salt
1 1/2 cups beans or peas, such as butter beans, crowder peas, green beans, cranberry beans, snap peas, or other fresh beans or peas
4 cups roughly chopped heirloom tomatoes or halved cherry or grape tomatoes
Freshly ground black pepper
1/2 cup torn basil leaves
2 large eggs
2 cups milk
2 cups all-purpose flour
1 tablespoon cornstarch
Pinch of cayenne pepper
8 soft-shelled crabs
Peanut oil, for frying
3 tablespoons olive oil
Scott Peacock's Garlic Mayonnaise

Steps:

  • Bring a large pot of water to a boil. Prepare an ice-water bath with lightly salted water. Add salt to boiling water, return to a boil, and add beans or peas. Cook until just tender but still crunchy, 1 to 2 minutes. Drain and immediately transfer to prepared ice-water bath to cool; drain.
  • Place tomatoes and beans or peas in a large bowl; season with salt and pepper. Add basil and toss to combine.
  • In a shallow bowl, beat together milk and eggs. In another shallow bowl, mix together flour, cornstarch, salt, pepper, and cayenne pepper. Dip each crab in milk mixture to coat, and then dredge completely in flour mixture.
  • Set a wire rack over a parchment paper-lined baking sheet. Heat peanut oil in a large skillet over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Season crabs with salt and pepper. Working in batches, fry crabs until deep golden brown, 3 to 5 minutes. Transfer to prepared wire rack. Continue frying until all crabs have been cooked.
  • Drizzle salad with olive oil; toss to combine. Divide salad evenly between 4 plates and top each with 2 fried crabs. Serve immediately with garlic mayonnaise.

CRISPY SOFT SHELL CRABS



Crispy Soft Shell Crabs image

Make and share this Crispy Soft Shell Crabs recipe from Food.com.

Provided by susie cooks

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

4 soft shelled crabs, cleaned
1 cup milk
3/4 cup all-purpose flour
salt & freshly ground black pepper, to taste
1 teaspoon ground ginger
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 cup salted butter
4 soft brioche bread or 4 hamburger buns with sesame seeds, split and lightly toasted
4 tablespoons mayonnaise
your favorite Coleslaw (optional)

Steps:

  • Soak the crabs in milk for 30 minutes. Mix the flour, salt, pepper, ginger, paprika and garlic powder in a bag; dredge crabs in the mixture.
  • Melt the butter in a large skillet over medium heat. Saute the crabs until golden-brown, 5 minutes per side.
  • Spread buns with mayonnaise; top each with a crab. Dollop with coleslaw, if desired. Serve immediately.

Nutrition Facts : Calories 304.2, Fat 19.1, SaturatedFat 9.5, Cholesterol 59.2, Sodium 278.4, Carbohydrate 24.8, Fiber 0.8, Sugar 1.1, Protein 8.6

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.

CRISPY SOFT SHELL CRABS



Crispy Soft Shell Crabs image

Soft shell crab season is short and sweet. When it's here, you want to make the most of it. Highlighting the flavor of the crab is what matters, and I employ a secret weapon to help me do just that. Wondra flour is a superfinely milled ("instant") flour that creates a very thin, almost stealthlike coating around the crabs. What you taste is crisp soft shell crab unadulterated by any thick batter. Simply hit some nutty browned butter with tart lemon juice and anise-flavored dill (an herb that I think is too often forgotten) for an easy and delicious sauce. Soft shell crabs make their appearance in summer, so it's only fitting to pair them with some of summer's best: fresh lima beans, beefsteak tomatoes (I like local Jersey tomatoes, myself), and of course, corn. This succotash recipe should be considered a guide; try it with whichever fresh vegetables catch your eye at the market.

Yield serves 4

Number Of Ingredients 21

2 tablespoons unsalted butter
1 tablespoon canola oil
1 small Spanish onion, finely diced
1 small red bell pepper, finely diced
2 cloves garlic, finely chopped
1 cup fresh or frozen corn kernels
1 cup drained canned black-eyed peas, rinsed and drained again
1 cup fresh or frozen lima beans, blanched (see page 249)
1 ripe beefsteak tomato, halved, seeded, and diced
Kosher salt and freshly ground black pepper
Finely grated zest of 1 lemon
2 green onions, green and white parts, thinly sliced
1/4 cup chopped fresh flat-leaf parsley
3/4 cup Wondra flour
Kosher salt and freshly ground black pepper
8 medium soft shell crabs, cleaned
8 tablespoons canola oil
10 tablespoons (1 1/4 sticks) unsalted butter
1 teaspoon finely grated lemon zest
Juice of 1 lemon
3 tablespoons chopped fresh dill

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.

CRUNCHY SOFT-SHELL CRABS



Crunchy Soft-Shell Crabs image

Provided by Melissa Clark

Categories     dinner, quick, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

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.

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