SOLF SHELL CRAB 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 Dishes    Seafood Main Dishes    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

PAN-FRIED SOFT-SHELL CRABS RECIPE | MARTHA STEWART



Pan-Fried Soft-Shell Crabs Recipe | Martha Stewart image

Ask your fishmonger to clean soft-shell crabs for you so you can cook the seasonal delights to crisp perfection. Keep in mind that the crustaceans should be cooked no more than six hours after purchase. 

Provided by Martha Stewart

Categories     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.

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