Crispy Soft-Shell Crabs Recipe - Cooking Index
Crispy Soft-Shell Crabs Recipe - Cooking Index
Soaking the crabs in milk prior to sauteing helps to crisp them. And though I generally prefer unsalted butter as an ingredient, in this recipe I use salted to cook the crabs, because food browns better in salted butter. If serving the crabs on buns, spread a tablespoon of Green Goddess Mayo on each bun.
Type: Fish, Shellfish| 4 | Soft-shell crabs - cleaned | |
| 1 cup | 237ml | Low-fat milk |
| 1/2 cup | 31g / 1.1oz | All-purpose flour |
| 1/4 teaspoon | 1.3ml | Paprika |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 4 tablespoons | 60ml | Salted butter |
| 3/4 cup | 177ml | Green Goddess Mayo - (see recipe) |
Soak the crabs in the milk for 30 minutes. Meanwhile, combine the flour, paprika, salt and pepper in a bag and shake well.
Remove crabs from the milk and pat dry with a paper towel. Shake the crabs one at a time in the bag of seasoned flour, shaking off any excess.
Melt 2 tablespoons of the butter in a large, nonstick skillet over medium heat. Cook 2 crabs until crispy and golden brown, about 4 to 5 minutes per side. Drain on paper towels. Repeat with the remaining butter and crabs.
Place 2 crabs on each of 2 dinner plates and dollop each with 1 1/2 teaspoons of Green Goddess Mayo.
This recipe yields 2 servings.
Per serving (without Green Goddess Mayo): 430 calories, 22g carbohydrate, 27g protein, 26g fat, 160mg cholesterol.
Sheila's Tip To Clean Soft-Shell Crabs: Leave the legs and claws on. Lay the crab flat on its stomach. Make a cut just below the eyes and, using scissors, remove the face. Lift the shell to remove the spongy gills and innards. Turn the crab over and cut off the tail flap or "apron." What's left is edible. Rinse and pat dry. Proceed with recipe.
Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 03-21-2004
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