SOFT-SHELL CRAB TOAST
Broiling is perhaps the easiest way to cook soft shell crabs. All you do is oil up the crabs, lay them on a baking sheet and broil them until crisp and bronzed on both sides - under 10 minutes. It's also one of the tastiest ways to cook them: their edges crisp and char while their bellies swell with sweet, saline juices. Here, the broiled crabs are laid on toast and served as open-faced sandwiches. The toast absorbs the crab juices and also heightens the crunch. If you're pressed for time, or if you're a purist, you can skip the parsley jalapeño sauce. A lemon wedge is all you really need to bring out the sweetness of the crab.
Provided by Melissa Clark
Categories quick, appetizer, main course
Time 20m
Yield 6 appetizer servings, or 3 main course servings
Number Of Ingredients 11
Steps:
- In a blender, combine parsley, jalapeño, lemon juice and salt. Add oil and 3 tablespoons water. Purée until sauce is smooth, adding additional water if needed, a tablespoon at a time, until you have a thick yet pourable sauce. Transfer sauce to a bowl and add more salt or lemon juice, or both, if needed.
- Heat broiler. Place bread slices in a single layer on a baking sheet. Broil, turning once, until golden brown, 1 to 2 minutes per side. Rub toast with cut garlic. Drizzle with oil or slather with butter (butter is nice on pain de mie), remove from pan and set aside.
- Lightly coat crabs with oil and season with salt and pepper. Transfer, belly side up, to a large baking sheet (you can use the same one you used for the toast). Broil, turning once, until crisp and golden, about 2 minutes per side.
- Place one crab on top of each toast. Spoon a generous amount of sauce over each crab and serve with lemon wedges on the side.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 16 grams, Carbohydrate 16 grams, Fat 20 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 408 milligrams, Sugar 2 grams, TransFat 0 grams
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Robert L Tyler
[email protected]This recipe was a waste of time. The crabs were overcooked and the tartar sauce was bland.
Dawn Mouton
[email protected]I followed the recipe exactly but the crabs didn't turn out crispy. I'm not sure what I did wrong.
Mkhacane hlungwani
[email protected]These crabs were a bit too greasy for my taste, but the tartar sauce was delicious.
Rana Sharjeel Rana Sharjeel
[email protected]I'm so glad I tried this recipe. The crabs were delicious and the tartar sauce was perfect. I will definitely be making this again.
Benjamin Guess
[email protected]This recipe was easy to follow and the crabs turned out great. I served them on top of toasted bread with some lemon wedges and they were perfect.
Zohaib Behan
[email protected]These crabs were so good! I loved the crispy coating and the tender meat. The tartar sauce was also delicious. I will definitely be making this recipe again.
Bryan Jurado
[email protected]I'm not a huge fan of seafood, but I really enjoyed these soft shell crab toasts. The crab was cooked perfectly and the tartar sauce was delicious. I would definitely recommend this recipe to anyone who is looking for a new way to enjoy seafood.
Julian Aarons
[email protected]This is a great recipe for a quick and easy weeknight meal. The crabs were cooked in just a few minutes and the tartar sauce was easy to make. I served the crabs on top of a bed of rice and they were delicious.
mdrakib hasan
[email protected]I followed the recipe exactly and the crabs turned out crispy on the outside and tender on the inside. The tartar sauce was also delicious. I served the crabs on top of toasted bread with some lemon wedges and they were perfect.
NaBiL Zirri
[email protected]These soft shell crab toasts were a huge hit with my family! The crab was cooked perfectly and the combination of flavors was delicious. I will definitely be making this recipe again.