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.
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e@gmail.comI'm not sure what I did wrong, but my crabs didn't turn out very well. I'll have to try this recipe again sometime.
Kayla Roberts
kaylaroberts@yahoo.comThese crabs were so fresh and delicious. I highly recommend this recipe.
Timothy Jacksin
timothy.j@yahoo.comI would definitely make this recipe again. It's a great way to enjoy soft-shell crabs.
aamino aamino
aamino78@hotmail.frThe crabs were a bit overcooked, but the flavor was still good.
Reece Portsmouth
reece_p90@gmail.comThis recipe was a little too complicated for me. I think I'll stick to simpler seafood dishes in the future.
Aung Bu
b@hotmail.comI'm not a huge fan of seafood, but these crabs were surprisingly good. The cornmeal crust really made all the difference.
kelly rand
rand.kelly29@gmail.comThese crabs were amazing! I'm so glad I tried this recipe.
Ashwin Visht
va13@gmail.comI followed the recipe exactly, but my crabs didn't turn out as crispy as I would have liked. I think I might have needed to cook them for a little longer.
Issam Khan
issam_k@gmail.comThis recipe is a keeper! The crabs were so delicious, and the cornmeal crust was the perfect touch.
Nathan Small
nathan-s@gmail.comI've never cooked soft-shell crabs before, but this recipe made it easy. The crabs turned out perfectly, and my family loved them.
Musa Afif
amusa41@aol.comThese cornmeal-crusted soft-shell crabs were a hit at my dinner party! The crabs were crispy on the outside and tender on the inside, and the cornmeal crust added a delicious flavor.