Soft Shell Crabs With Curry Butter Recipes

SAUTEED SOFT-SHELL CRABS WITH GARLIC AND BUTTER

Steps:

• Season crabs with salt and pepper and dredge in the flour, shaking off excess. Set aside.
• In a large skillet over medium high heat, add the oil and saute the crabs until soft, about 2 minutes on each side. Remove the crabs and set aside. Add the garlic and cook for 1 minute. Then add the capers and white wine. Cook until wine has reduced to about 1/2. Swirl in the butter and the chopped chives. Season with salt and pepper.
• Transfer crabs to a plate, spoon sauce over the crabs and garnish with Essence.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

FRIED SOFT-SHELL CRAB

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.

SOFT-SHELL CRABS WITH CURRY BUTTER

Steps:

• Make the curry butter: Put the cumin seeds, coriander seeds, fennel seeds and cloves in a dry skillet over medium heat. When spices are lightly toasted and fragrant, after a minute or so, grind them to a powder in a mortar or electric spice mill. Add nutmeg, black pepper, cayenne and turmeric.
• Put butter in a bowl. Add spices, garlic, ginger, salt and lime zest and juice. Mash seasonings into butter with a wooden spoon. Add crushed almonds and scallions, then mix until well incorporated. (May be prepared several hours ahead, or up to 1 day in advance.)
• Heat a large skillet over medium-high heat. Add 3 tablespoons curry butter, let melt and swirl pan to distribute. Dust crabs lightly with rice flour, if using. When butter is foamy, add crabs in one layer and raise heat. Let crabs cook 3 minutes, then turn, using tongs, and cook 3 minutes on the other side. (Be careful, as crabs may spatter.) Remove crabs and keep warm.
• Add 4 tablespoons curry butter to pan and let sizzle. Add pea shoots and cook briefly until wilted, 1 minute or less.
• Arrange crabs on a warm platter or individual plates. Garnish with wilted pea shoots and lime wedges. Spoon melted curry butter from pan over crabs and serve at once.

SAUTEED SOFT-SHELL CRABS WITH CAPER BROWN BUTTER

Steps:

• To prepare the soft-shell crabs: Put the flour in a pie dish or plate and season with a fair amount of salt and pepper. Dredge the crabs in the seasoned flour to coat, shaking off the excess. Heat the oil in a large skillet over medium-high flame. Lay the crabs in the hot oil in a single layer without crowding; you may have to fry them in batches. Be careful, the crabs have a tendency to pop and spatter. Cook the crabs for about 3 minutes on each side, turning once, until golden brown. Drain on paper towels and cover to keep warm.
• Lower the heat to medium and add the butter to the pan. Let the butter melt and cook until it just begins to brown. Add the capers and wine; cook, stirring, for 2 minutes until almost dry. Add the lemon juice and parsley; season with salt and pepper. Pour the caper brown butter sauce over the crabs and serve with lemon wedges.