Appetizer - Sauteed soft shell crab recipe
Author: Robert Bain
Get Sauteed Soft-shell Crabs with Garlic and Butter Recipe from Food Network Get Sauteed Soft-Shell Crabs with Caper Brown Butter Recipe from Food Network A light coating of seasoned flour gives the crabs’ tender shells a little extra snap; boost the flavor with Old Bay, cayenne, or any other seasoning, if you like. We've also included two side dishes that compliment the soft-shell crabs perfectly: Red Cabbage Slaw and Corn & Edamame Salad.
Sauteed Soft-shell Crabs with Garlic and Butter
Get Sauteed Soft-shell Crabs with Garlic and Butter Recipe from Food Network
Provided by: Food Network
Total time: 32 minutes
Cook time: 12 minutes
Prep time: 20 minutes
Yields: 3 items
Number of ingredients: 18
Provided by: Food Network
Total time: 32 minutes
Cook time: 12 minutes
Prep time: 20 minutes
Yields: 3 items
Number of ingredients: 18
Ingredients:
- 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
How to cook:
- 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.
Tags:
How to Cook Soft Shell Crabs
Soft Shell Crabs(1 per person for appetizer,2 each for main course)Kosher Salt and
Duration: 5:00
Sautéed Soft Shell Crabs with Chef Hari Cameron
Sautéed Soft Shell Crabs with Chef Hari Cameron. 1,834 views1.8K views. May 29, 2019. 4
Duration: 5:35
Sauteed Soft-Shell Crabs with Caper Brown Butter
Get Sauteed Soft-Shell Crabs with Caper Brown Butter Recipe from Food Network
Provided by: Tyler Florence
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 10
Provided by: Tyler Florence
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 10
Ingredients:
- 2 cups all-purpose flour
- Sea salt and freshly ground black pepper
- 4 medium soft-shell crabs, cleaned and rinsed
- 3 tablespoons extra-virgin olive oil
- 1/4 cup (1/2 stick) unsalted butter
- 2 tablespoons capers, drained
- 1/2 cup dry white wine, such as Sauvignon Blanc
- 1 lemon, juiced
- 1 handful fresh flat-leaf parsley, finely chopped
- Lemon wedges, for serving
How to cook:
- 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.
Simply Sautéed Soft-Shell Crabs
A light coating of seasoned flour gives the crabs’ tender shells a little extra snap; boost the flavor with Old Bay, cayenne, or any other seasoning, if you like. You…
Provided by: Denise Mickelsen
Yields: 4 servings
Cuisine: American
Number of ingredients: 6
Provided by: Denise Mickelsen
Yields: 4 servings
Cuisine: American
Number of ingredients: 6
Ingredients:
- 3 Tbs. all-purpose flour
- Kosher salt and freshly ground black pepper
- 4 jumbo soft-shell crabs, cleaned
- 2 Tbs. canola or vegetable oil
- 1 Tbs. unsalted butter
- Lemon wedges (optional)
Nutrition:
- Serving Size: 2 to 4
- Calories: 250 kcal
- Fat: 100 kcal
- Saturated Fat: 2.5 g
- Trans Fat: 12 g
- Carbohydrate: 7 g
- Protein: 29 g
- Cholesterol: 105 mg
- Sodium: 620 mg
- Unsaturated Fat: 7.5 g
- In a wide, shallow bowl, combine the flour with 1/2 tsp. salt and 1/4 tsp. pepper. Dredge the crabs to coat on both sides.
- Heat the oil in a 12-inch skillet (preferably cast iron) over medium-high heat until shimmering hot. Add the butter and swirl the skillet to melt it. Add the crabs top side down and cook, shaking the pan once or twice to keep the crabs from sticking, until browned, about 3 minutes. The crabs may pop and splatter, so stand back or use a splatter guard. With tongs, flip the crabs and cook until red and an instant-read thermometer inserted in the center reads about 145°F, 2 to 3 minutes more. Transfer the crabs to a large paper-towel-lined plate to drain briefly, then serve with the lemon wedges.
Sautéed Soft-Shell Crabs
Sautéed Soft-Shell Crabs are a seafood lover's dream come true. We get our soft-shell crabs from Citarella, because we know they are the best and the fresh crabs anywhere. Preparation is simple and the results are incredible. We've also included two side dishes that compliment the soft-shell crabs perfectly: Red Cabbage Slaw and Corn & Edamame Salad.
Provided by: Kris Longwell
Total time: 10 minutes
Cook time: 5 minutes
Prep time: 5 minutes
Yields: 2 servings
Cuisine: American
Number of ingredients: 14
Provided by: Kris Longwell
Total time: 10 minutes
Cook time: 5 minutes
Prep time: 5 minutes
Yields: 2 servings
Cuisine: American
Number of ingredients: 14
Ingredients:
- 4 whole live soft-shell crabs (cleaned)
- 1/2 cup Wondra flour or all-purpose flour
- 1/2 cup extra-virgin olive oil
- Sea salt and freshly ground pepper (to taste)
- 1/4 cup distilled white vinegar
- 1 tsp cane sugar
- 1 tsp sea salt
- 1/4 cup extra-virgin olive oil
- 1 medium red cabbage (about 1 1/4 lbs, cored and very thinly sliced, about 6 cups)
- freshly ground pepper (to taste)
- 2 tbsp extra-virgin olive oil
- 4 ears corn (shucked and kernels cut off the cob)
- 8 oz edamame (shelled (2 cups), thawed if frozen)
- Sea salt and freshly ground pepper (to taste)
Nutrition:
- Calories: 216 kcal
- Serving Size: 1 serving
- SAUTÉED SOFT-SHELL CRABS
- Rinse the crabs with cold water and pat them dry with paper towel.
- Dust the crabs with flour by sprinkling a light layer onto each side and shaking off any excess.
- Pour a very thin layer of olive oil into a large shallow skillet and heat over medium heat until it starts to shimmer. Sauté the crabs for 1 1/2 to 2 minutes per side.
- Sprinkle with salt and pepper to taste. Serve immediately.
- RED CABBAGE SLAW
- In a large bowl, combine the vinegar, sugar, and salt. Whisk until the sugar and salt dissolves.
- Add the olive oil and whisk until combined. Put the cabbage in the bowl and toss until fully coated with the dressing. Season with pepper to taste. Let stand at room temperature for 30 minutes before serving.
- CORN & EDAMAME SALAD
- Heat the olive oil in a medium sauté pan over medium heat. Add the corn and cook for 1 to 2 minutes. Add the edamame and continue to cook until it's just warmed through.
- Season the mixture with salt and pepper to taste and serve immediately or at room temperature.
