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Cooking with Rebecca Bent

Friday, July 25, 2008

How to Prepare Soft-Shell Crabs

Soft-shell crabs are harvested in "floats" and shed their shells many times throughout the season (April to September).

Watch our video for two really easy Soft-Shell Crab recipes

video

 

Soft-Shell Crab Recipes

> Buy soft-shell crabs from CrabPlace.com
Click on a recipe below to expand

 

Sauteed Soft-Shell Crab Sandwich
Makes 2 servings

 

For the Sauteed Soft-Shell Crabs:
1 teaspoon olive oil or unsalted butter for sauteing
1 garlic clove, thinly sliced or minced
1 teaspoon kosher salt, plus 2 teaspoons for seasoning
¼ cup roughly chopped flat-leaf parsley leaves
2 CrabPlace.com cleaned and thawed Hotel soft-shell crabs (approximately 2 ounces each)
optional: pinch freshly ground black pepper or your favorite seafood seasoning

For the Sandwich:
2 large sandwich rolls, split and toasted
2 large tomato slices
2 Boston lettuce leaves
optional: 2 tablespoons Tartar Sauce
In a shallow medium bowl, whisk together the oil or butter, garlic, salt, and parsley and optional black pepper or seafood seasoning. Place the cleaned and thawed soft-shell crabs in the bowl and cover it with the mixture.
Slick a medium skillet with a few drops of the oil/butter mixture and place it over medium heat. When the skillet is hot, add in the soft crabs and the oil/butter mixture. Saute the crabs for about 4 minutes per side or until the crabs have reddened and are slightly crispy.

Meanwhile, prepare the sandwich. Place the bottom half of the roll on a plate and cover it with the lettuce and tomato. Remove the crab from the skillet and place it on the sandwich and smother it with tartar sauce. If you wanted you could brush the top roll with the butter mixture from the skillet before placing it o top. Enjoy!

Sauteed Soft-Shell Crab Sandwich Using Olive Oil
Per Serving Nutritional Information
Calories (kcal): 238
Total Fat (g): 11g
Saturated Fat (g): 3g
Monounsaturated Fat (g): 4g
Polyunsaturated Fat (g): 3g
Cholesterol (mg): 26mg
Total Carbohydrate (g): 28g
Dietary Fiber (g): 2g
Protein (g): 8g


Fried Soft-Shell Crabs served on a Salad with Thousand Island Dressing
Makes 2 servings

For the Crabs:
½ cup cornmeal
½ cup breadcrumbs
¼ cup roughly chopped flat-leaf parsley leaves
1 teaspoon kosher salt
optional: pinch freshly ground black pepper or your favorite seafood seasoning
¼ cup 1% milk
2 CrabPlace.com cleaned and thawed Hotel soft-shell crabs (approximately 2 ounces each)
1 tablespoon olive oil or unsalted butter for frying
4 romaine leaves, cut into bite-size pieces

For the Thousand Island Dressing:
2 tablespoons low-fat mayonnaise
1 tablespoon store-bought ketchup
1 teaspoon pickle relish juice
1 teaspoon of pickle relish, if you like it chunky.
In a shallow bowl combine the cornmeal, breadcrumbs, salt, parsley, and optional pepper/seafood seasoning and mix until well combined.
Pour the milk a small bowl and then dip the crabs in the milk and completely submerge them. Remove the crabs from the milk, shake off the excess liquid, and transfer them to the bowl of cornmeal.

One at a time, coat both sides of the crab with the mixture (get as much to stick as possible).

In a skillet large enough to hold both crabs, add in the oil and place it over
medium-high heat. Sauté the crabs for about 4 to 5 minutes per side, or until slightly crispy.

Meanwhile prepare the Thousand Island dressing. In a medium bowl, combine the mayonnaise, ketchup, pickle juice, and pickle relish. Whisk together until well combined and smooth. Set aside.

Remove the crabs from the skillet and neatly place them on a bed of lettuce.
Generously drizzle the salads with the Thousand Island dressing and serve.

Fried Soft-Shell Crabs served on a Salad with Thousand Island Dressing
Per Serving Nutritional Information
Calories (kcal): 220
Total Fat (g): 13g
Saturated Fat (g): 3g
Monounsaturated Fat (g): 5g
Polyunsaturated Fat (g): 4g
Cholesterol (mg): 21mg
Total Carbohydrate (g): 20g
Dietary Fiber (g): 1g
Protein (g): 6g

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