Soft Shell Crabs With Garlic Ginger Sauce Recipes

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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.

SAUTEED SOFT-SHELLED CRABS WITH GINGER CARROT BROTH AND BABY BOK CHOY



Sauteed Soft-Shelled Crabs with Ginger Carrot Broth and Baby Bok Choy image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 13

4 carrots, peeled and chopped
1 knob of ginger, peeled and chopped
1 1/2 quarts of chicken stock
2 cups Wondra flour for dredging
1 tablespoon Old Bay seasoning
1/4 cup cornmeal
2 cups milk
8 soft shell crabs, cleaned
1 lemon, halved
10 bunches baby bok choy, washed
1 tablespoon butter
1/2 teaspoon chopped garlic
1 tablespoon canola oil for sauteeing

Steps:

  • In a sauce pan add carrots, ginger and chicken stock and cook for 45 minutes or until carrots are very soft. Puree mixture in a blender and strain through a fine strainer and reserve. Mix together flour, cornmeal and old bay seasoning and set aside. Dredge soft shells in milk and then in the flour mixture. Heat a saute pan with oil until the pan is smoking and saute the crabs until golden brown on each side. Splash with a squeeze of lemon juice and drain on a paper towel. Saute baby bok choy in a hot pan with the garlic and butter until wilted. Serve the soft shells on a bed of the bok choy and spoon the puree sauce around.

SAUTEED SOFT-SHELL CRABS WITH GARLIC AND BUTTER



Sauteed Soft-shell Crabs with Garlic and Butter image

Provided by Food Network

Categories     appetizer

Time 32m

Yield 3 appetizer servings

Number Of Ingredients 18

3 soft-shell crabs, cleaned and patted dry
Salt and freshly ground black pepper
1 cup flour
2 tablespoon extra-virgin olive oil
3 garlic, sliced
2 tablespoons capers, drained
1/2 cup white wine
1 tablespoon butter
Few chive blades, chopped
Essence, for garnish, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

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.

SOFT-SHELL CRABS WITH GINGER AND BLACK BEAN SAUCE



Soft-Shell Crabs With Ginger and Black Bean Sauce image

Provided by Craig Claiborne

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 17

6 soft-shell crabs, cleaned and ready to cook
1/2 cup plus 1 1/2 teaspoons cornstarch
3 tablespoons shredded fresh ginger
1 tablespoon shredded lemon rind, yellow part only
2 small hot fresh red peppers, trimmed, seeded and deveined
2 tablespoons finely minced garlic
1 tablespoon salted and fermented black beans
1 tablespoon dry sherry
1 1/2 cups broth such as fish or chicken, fresh or canned
1 tablespoon finely minced lemon peel
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 teaspoon sugar
Salt to taste if desired
Oil for deep frying plus 1/4 cup
1/4 cup cold water
Fresh coriander sprigs

Steps:

  • Trim off the outer thin feeler claws of the crabs. Cut the crabs in half crosswise through the center.
  • Put 1/2 cup of the cornstarch in a dish and dip the cut part of each crab half in it. Shake off excess.
  • Combine ginger, shredded lemon rind and red pepper. Set aside.
  • Combine garlic, black beans and wine and set aside. Blend broth with minced lemon peel, oyster sauce, soy sauce, sugar and salt. Set aside.
  • Heat fat for deep frying and when it is almost but not smoking, add half of the crab halves. Cook about three and one-half to five minutes or until red and crisp. Transfer to a sieve and drain. Cook the remaining crab halves. Drain.
  • Heat remaining one-quarter cup oil in clean skillet or wok. When hot add ginger mixture and cook about 10 minutes. Add black bean mixture and cook, stirring, about 20 seconds. Add broth mixture and bring to a boil.
  • Blend remaining cornstarch with water and stir it in. When thickened pour sauce over crabs. Garnish with coriander sprigs and serve.

Nutrition Facts : @context http, Calories 227, UnsaturatedFat 9 grams, Carbohydrate 17 grams, Fat 11 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 1 gram, Sodium 447 milligrams, Sugar 3 grams, TransFat 0 grams

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