Yellow Corn Coated Softshell Crabs With Red Chile Mustard Sauce Served On Watercress Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TEMPURA SOFTSHELL CRABS WITH ASIAN SALAD AND CITRUS GASTRIQUE



Tempura Softshell Crabs with Asian Salad and Citrus Gastrique image

Provided by Emeril Lagasse

Yield 2 servings

Number Of Ingredients 32

4 large softshell crabs
Essence, recipe follows
1 beaten egg
2/3 cup flour
1/2 cup cornstarch
1 cup cold soda water
Salt and pepper
2 cups angel hair pasta, cooked and tossed with olive oil
1/2 cup julienned red peppers
1/2 cup julienned yellow peppers
1/4 cup julienned red onions
1/2 cup julienned napa cabbage
2 tablespoon chopped cilantro
2 tablespoon sesame oil
1 tablespoon soy sauce
1/4 cup chopped peanuts
Salt and pepper
1 cup sugar
1/2 cup rice wine vinegar
1/4 cup fresh orange juice
1/4 cup fresh lemon juice
*2 tablespoons chopped peanuts
*2 tablespoons chopped chives
*3 long chives
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:

  • For the softshells: To clean, remove the tail, gills, and eyes. Season with salt and pepper. For the tempura batter: Whisk all the ingredients resulting in a smooth batter. Season with salt and pepper. Dip the softshell into the tempura batter, shaking off any excess. Remove the basket from the fryer.
  • First, carefully holding the top of the softshell, drag the legs through the oil first, for 1 minute. This will allow the individual legs to fry separately instead together. Then lay the softshell, top side down, into the oil. Fry for 2 to 3 minutes or until golden, flip the softshell over and continue frying for additional 2 to 3 minutes. Remove from the fryer and allow to drain on a paper-lined plate.
  • To assemble, toss the salad ingredients in a large bowl. Mound the salad in the center of the platter. Arrange the softshell around the salad. Drizzle the gastrique over the entire platter. Garnish with the chopped peanuts, chopped chives, Essence, and long chives.
  • 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.

CORNMEAL-CRUSTED SOFT-SHELLED CRABS WITH CILANTRO-LIME TARTAR SAUCE



Cornmeal-Crusted Soft-Shelled Crabs with Cilantro-Lime Tartar Sauce image

Categories     Milk/Cream     Shellfish     Fry     Cornmeal     Crab     Spring     Gourmet

Yield Makes 4 (main-course) servings

Number Of Ingredients 9

2 cups well-shaken buttermilk
2 large eggs
1 tablespoon kosher salt
1 teaspoon black pepper
8 live soft-shelled crabs (preferably 4 to 5 inches wide), cleaned
About 2 qt vegetable oil
1 cup self-rising cake flour
1 cup yellow cornmeal
Accompaniment: 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.

SOFT-SHELL CRABS WITH CORN



Soft-Shell Crabs With Corn image

Provided by Marian Burros

Categories     dinner, main course

Time 30m

Yield 2 servings

Number Of Ingredients 14

4 ounces whole red onion or 3 ounces chopped (1 cup)
Nonstick pan spray
1 small clove garlic
1 1/2 pounds roasted peppers
1 teaspoon reduced-sodium soy sauce
2 ears corn
1/4 teaspoon ground cumin
2 tablespoons dry white wine
6 large basil leaves
1/8 teaspoon salt
Freshly ground black pepper to taste
4 soft-shell crabs
2 tablespoons flour
1 tablespoon olive oil

Steps:

  • Chop onion. Heat nonstick pan until it is very hot; reduce heat, and spray with pan spray. Add onion, and saute until it begins to soften.
  • Meanwhile, mince garlic in food processor. Rinse peppers, add to food processor with soy sauce, and puree.
  • Scrape corn from the cob, and add to onion with the cumin; cook 2 minutes. Add wine, and cook briefly.
  • Wash and julienne basil, and stir in with salt and pepper. Remove from pan, and set aside. Clean pan.
  • Wash crabs, and coat with flour already seasoned with black pepper.
  • Heat the oil in the same pan; add the crabs, and saute on both sides, a total of about 5 minutes.
  • Combine the peppers with onion-corn mixture, and serve with crabs.

Nutrition Facts : @context http, Calories 425, UnsaturatedFat 13 grams, Carbohydrate 59 grams, Fat 16 grams, Fiber 8 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 382 milligrams, Sugar 25 grams, TransFat 0 grams

YELLOW CORN-COATED SOFTSHELL CRABS WITH RED-CHILE MUSTARD SAUCE SERVED ON WATERCRESS



Yellow Corn-Coated Softshell Crabs with Red-Chile Mustard Sauce Served on Watercress image

Provided by Bobby Flay | Bio & Top Recipes

Yield 8 servings

Number Of Ingredients 19

2 tablespoons olive oil
1 Spanish onion, finely chopped
1 tablespoon finely chopped garlic
2 tablespoons pasilla chile powder
3 tablespoons ancho chile powder
1/2 cup white wine
1 cup heavy cream
3 tablespoons whole grain mustard
Salt and freshly ground pepper
2 cups all purpose flour
2 cups yellow cornmeal (course grind)
4 large eggs, lightly beaten
Salt and freshly ground pepper
16 live softshell crabs, cleaned
1/2 cup olive oil
4 tablespoons unsalted butter
3 cups watercress
2 tablespoons balsamic vinegar
2 tablespoons olive oil

Steps:

  • Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pasilla and ancho chile powders and cook for 2 minutes. Add wine and cook until almost dry. Add the cream and bring to a simmer. Add the mustard and cook for 5 minutes. Season with salt and pepper to taste.
  • Place the flour, cornmeal and eggs in separate bowls and season each with salt and pepper to taste. Dredge each crab in flour, shake off any excess and dip into beaten eggs, covering completely. Dredge in cornmeal. Heat 2 tablespoons of the oil and 1 tablespoon of the butter in a large saute pan over medium high heat until it begins to smoke. Saute 4 crabs at a time until crisp, 2 to 3 minutes on each side. Remove to a platter lined with paper towels. Wipe out the pan each time with a clean cloth or paper towel. Place watercress in a bowl and toss with vinegar and oil and season with salt and pepper to taste. Arrange dressed watercress on a large platter, place crabs on top. Serve with Red Chile-Mustard Sauce.

More about "yellow corn coated softshell crabs with red chile mustard sauce served on watercress recipes"

CREOLE CRAB CAKE BENEDICT - TONY CHACHERE'S
Place soft-shell crabs in batter and let stand for 10-15 minutes. Preheat oven to 200°F. In a medium bowl, stir together corn flour, granulated garlic, cayenne and thyme. In a large …
From tonychachere.com


CRISPY PANKO-CRUSTED FRIED SOFT-SHELL CRABS WITH SWEET CORN …
1 recipe Chili-Lime Dressing, recipe follows. Maque Choux: 2 teaspoons olive oil. 4 tablespoons unsalted butter. 1 cup small diced onion. 3/4 cup small diced red bell pepper. 1/2 cup small …
From cookingchanneltv.com


13 SOFTSHELL CRAB RECIPES - RECIPEOFHEALTH
Get the best and healthy softshell crab Recipes! We have 13 softshell crab Recipes for Your choice! ...
From recipeofhealth.com


YELLOW CORN-COATED SOFTSHELL CRABS WITH RED-CHILE MUSTARD SAUCE …
Get full Yellow Corn-Coated Softshell Crabs with Red-Chile Mustard Sauce Served on Watercress (Bobby Flay) Recipe ingredients, how-to directions, calories and nutrition review. …
From recipeofhealth.com


CORNMEAL-CRUSTED SOFT-SHELL CRAB WITH JALAPEñO TARTAR SAUCE
Dec 9, 2011 Step 3. Meanwhile, to coat the crab, combine the flour, cornmeal, baking power, and 1/2 teaspoon of the salt in a shallow baking dish or bowl. Working with one crab at a time, …
From epicurious.com


SINGAPORE CHILLI SOFT SHELL CRAB - FOOD52
Sep 17, 2012 Rinse inside and out and blot dry. Dredge the crabs in the flour and shake off the excess, set aside. Add oil to a large skillet and heat over medium heat until just shimmering. …
From food52.com


WATERCRESS SOFTSHELL RECIPES | RECIPEBRIDGE RECIPE SEARCH
Watercress Softshell Recipes containing ingredients balsamic vinegar, chile powder, cornmeal, eggs, flour, garlic, heavy cream, olive oil, salt, spanish onion, Javascript must be enabled for …
From recipebridge.com


SOFT SHELL CRAB RECIPES AND INSTRUCTION - TO-TABLE
Jul 11, 2021 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 …
From to-table.com


SINGAPOREAN SOFT SHELL CHILI CRABS - A WHOLESOME NEW …
Aug 2, 2020 Directions. Step 1 In small bowl, stir cornstarch with 2 tablespoons water and set aside. In large wok, heat oil over medium heat until shimmering. Stir in shallots, ginger and garlic. Cook until fragrant, stirring, about 1 minute. …
From awholesomenewworld.com


SOFT SHELL CRABS WITH CORN RECIPES
Return crabs to pan, on their backs, and cook until crisp, about 5 minutes more. Remove crabs from skillet and keep warm on a baking sheet in a 300 degrees oven. Repeat with the …
From tfrecipes.com


FRIED SOFTSHELL CRABS IS AN ELEGANT CAJUN DISH IN THIS …
Jun 26, 2023 Sprinkle the crabs lightly with Cajun seasoning. In a mixing bowl, combine the flour and cornmeal and dredge the crabs until thickly coated. Once breaded, let them rest on a tray for 5 minutes to set the batter. Add the crabs …
From acadianatable.com


TEMPURA SOFT SHELL CRAB BAO BUN - JECCA CHANTILLY
Oct 27, 2022 Carefully transfer the battered crab into the oil. Fry for 2-3 minutes or until golden brown. Transfer to a wire rack then sprinkle with flakey salt. Repeat for the remaining crab. To assemble the bao, take a steamed bao bun …
From jeccachantilly.com


SOFT SHELL CRABS WITH CORN AND ONION SAUCE RECIPES
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 …
From tfrecipes.com


PAN FRIED BLUE CORN COATED RED SNAPPER WITH GREEN CHILE AIOLI …
2 (4 ounce) fillets red snapper: 1 tablespoon olive oil: 1 lemon, juiced: 2 tablespoons rice wine vinegar: 1 teaspoon Dijon mustard: 1 tablespoon honey
From tfrecipes.com


YELLOW CORN COATED SOFTSHELL CRABS WITH RED CHILE MUSTARD SAUCE …
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 …
From tfrecipes.com


Related Search