SAUTEED SOFT-SHELL CRABS WITH GARLIC AND BUTTER RECIPE - FOO…
Provided by Food Network
Total Time 32 minutes
Prep Time 20 minutes
Cook Time 12 minutes
Yield 3 appetizer servings
Number Of Ingredients 18
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.
Nutrition Facts : ServingSize 1 of 6 servings, Calories 208, FatContent 7g, SaturatedFatContent 2g, CarbohydrateContent 27g, FiberContent 3g, SugarContent 1g, ProteinContent 6g, CholesterolContent 13mg, SodiumContent 193mg
MARYLAND FRIED SOFT-SHELL CRABS RECIPE - NYT COOKING
Provided by Marian Burros
Total Time 30 minutes
Yield 2 servings
Number Of Ingredients 6
Steps:
- Wash and clean crabs by cutting off the face just behind the eyes. Lift top of shell and remove the spongy fingers. If the crab is a female (identified by striped markings), remove the back or apron. Rinse and dry.
- Season flour with salt and pepper and mix in baking powder. Dredge crabs in mixture.
- Pour oil into skillet to depth of 1 inch. Heat to 375 degrees. Cook crabs on both sides until brown, 4 to 5 minutes. Drain and serve with lemon wedges and tartar sauce, if desired.
Nutrition Facts : @context http//schema.org, Calories 430, UnsaturatedFatContent 16 grams, CarbohydrateContent 48 grams, FatContent 19 grams, FiberContent 2 grams, ProteinContent 16 grams, SaturatedFatContent 1 gram, SodiumContent 312 milligrams, SugarContent 0 grams, TransFatContent 0 grams
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