Soft Shell Crab Club Sandwich Recipes
FRIED SOFT-SHELL CRAB
These crabs are fried to a light crisp, and you can eat the whole crab. It is my favorite food.
Provided by WESBRYANT
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Clean each crab. Lift one pointed side of top shell and remove the gills by pulling them out. Put top shell back down and repeat on other side. On the bottom side remove tail flap by twisting and pulling off. Using a pair of scissors, remove the face by cutting behind the eyes. Rinse the crabs thoroughly with cold water. Dry on paper towels.
- Heat oil in a deep fryer to 365 degrees F (180 degrees F). In a shallow dish, whisk together the egg and milk using a fork. In a separate bowl, stir salt and pepper into the flour. Lightly salt the crab, then dip in the flour, dip in the egg, then in the flour again.
- Carefully place crabs into the deep-fryer. Cook for 1 to 2 minutes, or until golden brown on one side. Carefully turn over, and cook until golden on the other side. Drain on paper towels. Serve as soon as they are cool enough to eat. You can eat the whole crab.
Nutrition Facts : Calories 357.9 calories, Carbohydrate 25.4 g, Cholesterol 65.2 mg, Fat 24.4 g, Fiber 0.8 g, Protein 9.1 g, SaturatedFat 3.7 g, Sodium 76 mg, Sugar 1.6 g
SOFT SHELL CRAB SANDWICH
Provided by Rachael Ray : Food Network
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat about 3 inches of oil in a saucepan to about 400 degrees F.
- In a medium bowl, mix eggs, milk and beer until creamy. Put flour in a separate bowl. Dip soft shell crabs into wet batter and then dip into flour. Drop battered crab into hot oil. Fry crab for 3 minutes on each side or until golden. Serve on buns, with tartar sauce, tomato and lettuce.
- Mix mayonnaise, horseradish, pickles, salt and pepper together in a small bowl. Add lemon juice. Refrigerate until ready to use.
- Yield: about 3 cups
CRISPY SOFT-SHELL CRAB SANDWICHES RECIPE
Our homemade rémoulade sauce takes this classic seafood sandwich to the next level. If you're new to cooking soft-shells, many seafood counters sell pre-cleaned crabs that are ready to cook. (Be sure to use them the same day you buy them.) Or follow the directions below and prep them at home with a pair of kitchen shears.
Provided by Southern Living Test Kitchen
Categories Crab
Time 1h
Yield Serves 6
Number Of Ingredients 16
Steps:
- Stir together first 7 ingredients, 1 teaspoon of the salt, and 1⁄2 teaspoon of the pepper in a bowl; set aside.
- Using a sharp pair of kitchen shears, snip off mouth and eyes of crabs; squeeze out gooey matter where cut was made. Carefully raise top shell on far left of crab. Use shears to cut away feathery-looking gills; repeat procedure on right side of crab. Turn crab over, and remove tough flap from stomach.
- Stir together flour and remaining 1⁄2 teaspoon each salt and pepper. Dredge crabs in flour mixture, shaking off excess. Melt 2 tablespoons butter with 2 tablespoons oil in a large skillet over medium-high until hot. Add 3 prepared crabs; cook until golden brown and aromatic, 4 to 5 minutes per side. Place crabs on paper towels to drain and cool. Repeat with remaining butter, oil, and prepared crabs.
- Divide sauce, fried crabs, lettuce, and tomatoes evenly among potato rolls, and serve immediately.
SOFT-SHELL CRAB CLUB SANDWICH
Provided by Food Network
Yield 4 sandwiches
Number Of Ingredients 10
Steps:
- Season the crabs with salt and pepper, and sprinkle both sides with the chili powder. Preheat a pan with the oil until nearly smoking. Add the crabs, belly-side down. Cook for 5 minutes before turning. Lower the heat and cook for another 5 minutes on the second side. Remove from the pan and pat dry with paper towels to remove any excess oil.
- Build your sandwich with lettuce, tomato, sprouts, and avocado, topped off with the crab and chili mayonnaise.
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- Melt butter in a large skillet over medium-high heat until butter begins to brown. Add crabs; cook for 3 minutes, gently pressing body and legs against pan. Turn crabs; cook 3 minutes or until brown and cooked through. Drain on paper towels.
- Spread 1 tablespoon Lemon Tartar Sauce over each of 4 bread slices. Top each with 1 crab, 3 tomato slices, and 1 lettuce leaf. Top each with 1 bread slice.
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- In a small saucepan, boil the vinegar over moderately high heat until reduced by half. Transfer to a large heatproof bowl and let cool, then stir in the honey. Add the cabbage, onion and carrot, season with salt and black pepper and toss well. Let stand at room temperature for 15 minutes, stirring occasionally. Add the mayonnaise, 2 tablespoons of the mustard, the chives, parsley and cayenne and season again with salt and black pepper.
- In 2 large skillets, cook the bacon over moderately high heat until crisp, about 6 minutes. Transfer to paper towels to drain. Reserve the bacon fat in the skillets.
- Spread the flour on a large plate. Lightly dust the crabs with the flour. Warm the bacon fat over moderately high heat until shimmering. Add the crabs to the skillets and cook, turning once, until golden, about 8 minutes. Drain on paper towels and season lightly with salt.
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- In a small bowl, stir together the mayonnaise, dill pickle, red onion, tarragon, capers, Dijon mustard, and half the salt and pepper. This is your remoulade. Set aside until needed.
- Place the pancetta slices in a single layer in a large skillet or frying pan. Cook over medium heat, turning once, until the pancetta is crispy. This should take about 6 minutes. If you would like your pancetta to stay flat, weigh it down with a heavy pot lid that is smaller than the skillet or pan in use. Transfer the pancetta to a paper towel lined plate and wipe out the skillet.
- In the same pan, melt the butter and cooking oil. The butter will impart a nice, nutty flavor and the oil will keep it from burning. Season the soft shell crabs with salt and pepper and then dust them with flour. You want to be generous with the flour. Cook the crabs in the skillet over high heat, turning once, until they are crisp and golden. They should take about 5-7 minutes to cook all the way through, depending on the size.
- Spread your remoulade on the cut sides of the bun. Arrange the pancetta and the soft shell crabs on the bottom of the bun and the arugula and tomato on the top half. Close the sandwiches and cut them in half if desired.
SOFT SHELL CRAB SANDWICHES | COOKSTR.COM
From cookstr.com
Category Cookstr RecipesEstimated Reading Time 2 mins
- Heat a skillet on medium high heat that is large enough to fit all the crabs without crowding. Cook in batches if your pan is too small. When the pan is hot, add the olive oil then stir in the butter. Cook for 15 seconds before adding the white wine.
- In the meantime, mix the salt, chili pepper into the flour in a flat, shallow bowl or on a paper plate. Dredge the crabs one at a time, first through the flour and then through the egg mixture, and immediately add each one to the hot butter-wine sauce in the pan. It should sizzle a little bit and float in the sauce enough so they do not stick. Shake the pan a little to keep them from sticking, but do not use a utensil until the coating has solidified or it will fall off.
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Cuisine AmericanTotal Time 1 hr 20 minsServings 6Calories 517 per serving
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- In a small bowl, make tartar sauce: Combine mayonnaise, cornichons with juice, capers with juice, lemon juice and zest, and remaining dry mustard.
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