CRAB CAKE RECIPE FRIED RECIPES

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FRIED SOFT-SHELL CRAB RECIPE | ALLRECIPES



Fried Soft-Shell Crab Recipe | Allrecipes image

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 Crab

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 6

4 soft-shell crabs
1 egg
½ cup milk
1 cup all-purpose flour
salt and pepper to taste
4 cups oil for frying, or as needed

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 C). 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, CarbohydrateContent 25.4 g, CholesterolContent 65.2 mg, FatContent 24.4 g, FiberContent 0.8 g, ProteinContent 9.1 g, SaturatedFatContent 3.7 g, SodiumContent 76 mg, SugarContent 1.6 g

CRAB CAKE BITES RECIPE - SOUTHERN LIVING



Crab Cake Bites Recipe - Southern Living image

Whatever you do, don’t skip the Old Bay Mayo.

Provided by Adam Evans

Total Time 1 hours 30 minutes

Number Of Ingredients 13

2 large eggs
1 celery stalk, diced (about ¼ cup)
¼ cup diced yellow onion (from 1 small onion)
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
2 teaspoons Old Bay seasoning
1 pound fresh jumbo crabmeat, drained and picked over
1 cup panko breadcrumbs
¼ cup canola oil
Old Bay Mayo
Lemon wedges

Steps:

  • Whisk together eggs, celery, onion, parsley, mayonnaise, mustard, Worcestershire sauce, and Old Bay seasoning in a large bowl until well combined. Fold in crabmeat and panko using a rubber spatula until well combined. Cover crab mixture, and chill at least 1 hour or up to 8 hours.
  • Preheat oven to 250°F. Coat a baking sheet with cooking spray. Shape crab mixture into 12 (3-inch) round cakes (about ¼ cup each) on prepared baking sheet. If crab cakes are not holding together, rechill about 30 minutes to set.
  • Heat 2 tablespoons of the oil in a large nonstick skillet over medium. Add 6 of the crab cakes, and cook until golden, 2 to 4 minutes per side. Transfer crab cakes to a rimmed baking sheet lined with paper towels. Turn off preheated oven, and place baking sheet with cooked crab cakes inside to keep warm. Repeat process with remaining oil and crab cakes. Serve immediately with Old Bay Mayo and lemon wedges

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