Best 3 Cornmeal Crusted Soft Shelled Crabs With Cilantro Lime Tartar Sauce Recipes
**Indulge in the Delights of Cornmeal-Crusted Soft-Shelled Crabs with Cilantro-Lime Tartar Sauce: A Culinary Symphony of Flavors**
Prepare to embark on a culinary journey that will tantalize your taste buds and leave you craving more. Our Cornmeal-Crusted Soft-Shelled Crabs with Cilantro-Lime Tartar Sauce is a symphony of flavors and textures that will elevate your dining experience. This dish combines the delicate sweetness of soft-shelled crabs with a crispy cornmeal crust, complemented by a refreshing and tangy cilantro-lime tartar sauce. As you bite into the tender crab meat, the crispy coating adds a delightful crunch, while the zesty tartar sauce adds a burst of flavor. This recipe guarantees a memorable meal that will impress your friends and family. Additionally, we've included a collection of scrumptious recipes to satisfy your cravings. From Buttermilk Fried Chicken to Pan-Seared Scallops, and Grilled Lemon Herb Shrimp, each dish promises a unique culinary adventure. Get ready to explore a world of flavors and create unforgettable meals with our carefully curated recipes.
CORNMEAL-CRUSTED SOFT-SHELL CRABS
When you buy soft-shell crabs, have them cleaned at the fish market. Here, they are served on a bed of arugula with a Lemon-Red Pepper Confit.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- Combine cornmeal, salt, and pepper in a shallow bowl or plate.
- Whisk egg whites in a small bowl until just frothy. Dip crabs into egg whites to coat. Dredge them in the seasoned cornmeal, shake off excess, and set aside.
- Heat 1 1/2 tablespoons olive oil in a large nonstick skillet over medium-high heat; arrange 4 crabs on their bellies in the pan. Cook until golden and crisp, about 5 minutes. Transfer crabs to a plate and add 1 1/2 tablespoons olive oil to pan. Return crabs to pan, on their backs, and cook until crisp, about 5 minutes more. Remove crabs from skillet and keep warm on a baking sheet in a 300 degrees oven. Repeat with the remaining olive oil and crabs.
- Divide arugula among four plates. Arrange 2 crabs over each plate of arugula, spoon confit over or around crabs, and serve.
SOFT-SHELL CRABS WITH LIME SAUCE
Steps:
- Season the flour with 1 teaspoon of salt and 1/2 teaspoon of pepper. Coat the crabs with flour and shake off excess. Heat butter and oil in a large skillet. When hot, add the crabs, shell side down first and saute for about 3 to 4 minutes a side (stand back a bit from skillet as crab will pop and splatter as you saute them.)
- Remove the crabs and keep them warm. Add lime zest, juice and water to the pan. Deglaze the pan by scraping up all the browned particles with a wooden spoon and incorporating them into the lime juice. Season to taste with salt and pepper. Boil the juices down until syrupy. Set crabs on warmed dinner plates and pour pan juices over them. For fancier occasions, garnish the plate with lemon rounds and sprinkle toasted almonds over the crabs.
CORN-CRUSTED SOFT-SHELL CRABS WITH BEAN-MANGO SALSA
Provided by Marian Burros
Categories dinner, easy, quick, main course
Time 30m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Beat egg white slightly. Wash and dry crabs, dip into egg white and then into cornmeal.
- Drain and rinse beans under cold running water.
- Cut mangoes and pineapple into small chunks and place in mixing bowl large enough to hold all the ingredients but the crabs.
- Heat oil in a nonstick pan and saute crabs until they turn red and the crust turns golden brown on both sides; about 5 minutes, depending on size.
- Mince jalapeno, coarsely grate ginger, and add both to fruit.
- Stir in brown sugar, lime juice and beans.
- Wash, dry and chop cilantro and stir in.
- Arrange salsa on each of two dinner plates and top with crabs.
Nutrition Facts : @context http, Calories 641, UnsaturatedFat 8 grams, Carbohydrate 119 grams, Fat 10 grams, Fiber 23 grams, Protein 27 grams, SaturatedFat 1 gram, Sodium 447 milligrams, Sugar 60 grams, TransFat 0 grams
Tips:
- Choose fresh crabs: Look for crabs that are lively and have a firm shell. Avoid crabs with cracked or damaged shells, as these may be spoiled.
- Clean the crabs thoroughly: Before cooking, clean the crabs by removing the gills, intestines, and mouthparts. This will help to remove any impurities and ensure that the crabs are safe to eat.
- Use a light touch when breading the crabs: Too much breading can weigh down the crabs and make them greasy. Use a light hand when applying the cornmeal breading, and be sure to shake off any excess.
- Fry the crabs in hot oil: To get a crispy crust, fry the crabs in hot oil. The oil should be at least 350°F (175°C) before adding the crabs.
- Serve the crabs with a dipping sauce: Cornmeal-crusted soft-shelled crabs are delicious served with a variety of dipping sauces. Some popular choices include cilantro-lime tartar sauce, remoulade sauce, and cocktail sauce.
Conclusion:
Cornmeal-crusted soft-shelled crabs are a delicious and easy-to-make dish that is perfect for a summer meal. With a crispy cornmeal crust and tender, flavorful meat, these crabs are sure to be a hit with everyone at your table. So next time you're looking for a seafood dish that is both delicious and impressive, give cornmeal-crusted soft-shelled crabs a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
