FRIED SOFT-SHELL CRABS WITH A SHELLFISH RAGU RECIPE
Provided by á-170456
Number Of Ingredients 18
Steps:
- Preheat the oil in a large saucepan or deep fryer to 360 degrees. Rinse crabs in water, then pat dry with paper towel. Season each crab with 1 teaspoon of the Essence and set aside. Combine flour with 4 teaspoons of the remaining Essence, salt and ground black pepper and stir to combine well. Beat the egg with a splash of water in a shallow dish. Lay out the breadcrumbs in a separate shallow dish. Lightly dredge each crab in the seasoned flour, making sure that the crabs are completely coated. Dip each crab in eggwash to cover, then coat in bread crumbs. Holding the crabs by long tongs or balanced on a small skimmer, hold them so that the legs dangle down into the hot oil and fry for 1 minute, or until the legs are stiff. Lower the crab completely into the oil and fry until golden brown, about 2 to 3 minutes. Turn crab over and allow to fry an additional 2 to 3 minutes, or until golden brown and crispy all over. Carefully transfer crabs to paper-lined plates to drain briefly before serving. Sprinkle with Essence when still hot. In a large skillet over medium-high heat melt 2 tablespoons of the butter and saute the shallots until soft, about 2 minutes. Add the garlic and cook for 1 minute. Add the shrimp and the remaining teaspoon of Essence and saute for 1 minute, or until the shrimp turn pink around the edges. Add the shrimp stock, bring to a boil and cook over high heat until the stock is reduced by half. Add the heavy cream and cook until sauce is thick enough to coat the back of a spoon, about 3 minutes. Add the crawfish tails, fresh thyme and snipped chives and cook until heated through. Whisk in the remaining 4 tablespoons of butter and remove sauce from the heat. Taste, adjust seasoning if necessary, and serve the ragu ladled over the fried softshell crabs. This recipe yields 4 servings.
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Azmat Ali Yousafzai
[email protected]I'm not a fan of seafood, but I thought I would try this recipe anyway. I was pleasantly surprised! The crabs were delicious and the ragu was flavorful.
Wendee Sizemore
[email protected]This recipe was a bit too complicated for me. I ended up burning the crabs.
Octavius Caldwell
[email protected]I'm not sure I did something wrong, but my crabs were a bit tough. The ragu was good though.
Amanda Mbili
[email protected]This is a great recipe for a special occasion.
Beauty Ovienrioba
[email protected]I love this recipe! It's so easy to follow and the results are always amazing.
Mahad QuRpo
[email protected]Delicious!
Jermaine Johns
[email protected]This dish was amazing! The crabs were crispy and the ragu was flavorful. I will definitely be making this dish again.
safsafa mohamed
[email protected]The crabs were a bit overcooked, but the ragu was delicious. I will definitely try this recipe again, but I will be careful not to overcook the crabs.
Moses Mendez
[email protected]This dish was a bit too rich for my taste, but it was still very good. The crabs were cooked perfectly and the ragu was flavorful. I would recommend this recipe to anyone who loves rich and creamy seafood dishes.
Delfina Lucas
[email protected]I love soft-shell crabs and this recipe did not disappoint. The crabs were cooked to perfection and the ragu was delicious. I will definitely be making this dish again.
John Bradon
[email protected]This recipe was easy to follow and the results were amazing. The crabs were crispy and flavorful, and the ragu was rich and creamy. I will definitely be making this dish again soon.
Baloch Bhai
[email protected]I'm not a huge fan of seafood, but I really enjoyed this dish. The crabs were cooked perfectly and the ragu was delicious. I would definitely recommend this recipe to anyone who is looking for a unique and tasty seafood dish.
Jay Jannat
[email protected]These fried soft-shell crabs were a hit at my dinner party! The ragu was rich and flavorful, and the crabs were perfectly crispy on the outside and tender on the inside. I will definitely be making this dish again.