**Soft-Shell Crabs Amandine: A Crispy, Buttery Delight**
Indulge in a culinary journey with our delectable Soft-Shell Crabs Amandine, a harmonious blend of flavors and textures. These tender crabs, encased in a crispy, golden-brown coating, are sautéed to perfection and generously topped with a rich, buttery almond sauce. Each bite offers a symphony of flavors, from the sweet and nutty almonds to the savory and succulent crabmeat.
This recipe provides step-by-step instructions to guide you in creating this exquisite dish. Additionally, we present a collection of variations to cater to different preferences and dietary needs. Explore tantalizing options such as Soft-Shell Crabs Meunière, a classic preparation that showcases the natural flavors of the crab with a simple butter and lemon sauce; Soft-Shell Crabs Tempura, a Japanese-inspired treat where the crabs are coated in a light, crispy batter and fried until golden; and Soft-Shell Crabs Francaise, a sophisticated rendition featuring a creamy white wine and butter sauce.
Whether you're a seasoned chef or a home cook looking to impress, our Soft-Shell Crabs Amandine and its accompanying variations will undoubtedly satisfy your cravings. So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure that will leave you craving more.
SAUTEED SOFT-SHELL CRABS WITH SHRIMP AMANDINE
Provided by Pierre Franey
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the crabs right side up on a cutting board. Cut off the protruding eyes with a knife. Turn each crab on its back. Remove the triangular shaped apron. Lift the flap on each side, and remove the spongy gill tissue underneath. Rinse the crabs with cold water, and pat them dry with paper towels.
- Place one shrimp in each pocket where the gills were removed.
- Place the crabs in a low dish and add the milk, Tabasco and salt and pepper to taste. Blend well; turn the crabs to coat them with the milk mixture. Drain.
- Place the flour on a flat dish, and carefully dredge the crabs in flour. Shake, and remove any excess.
- Heat the oil in a large nonstick skillet that will hold the crabs in one layer. Add the crabs. Cook on one side over medium heat for about 3 to 4 minutes or until the crabs are golden brown. Turn, and cook on the other side until golden brown. The total cooking time should be about 7 to 8 minutes, depending on the thickness. Transfer the crabs to a warm serving plate, and keep warm.
- Pour off the fat from the skillet, and wipe it clean with paper towels. Add the butter, and when melted, add the sliced almonds. Cook, shaking, until the almonds become lightly browned. Add the lemon juice, blend well by shaking the pan, and pour over the crabs. Sprinkle with the parsley, and serve immediately.
Nutrition Facts : @context http, Calories 366, UnsaturatedFat 14 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 8 grams, Sodium 283 milligrams, Sugar 1 gram, TransFat 1 gram
SOFT SHELL CRABS AMANDINE
Categories Fish
Number Of Ingredients 10
Steps:
- Put crabs in a dish large enough to hold them in a single layer. Add cold milk to barely cover, pouring it gently down the side. Cover and refrigerate for 30 to 60 minutes. In a large shallow dish combine the flour salt black pepper and cayenne. Remove each crab from the milk and hold it up to drain for a few seconds. Dredge lightly in the seasoned flour. Lay floured crabs on a baking sheet or tray, do not let them touch. Heat oven to 200 degrees. Meanwhile in a large skillet heat the oil with 2 tablespoons of butter. When hot add the crabs shell side down cook over moderate heat until golden brown about 3 minutes. Turn and cook for about 3 minnutes more on the other side. Transfer crabs to heat proof platter and keep warm without covering or allowing them to touch in the preheated oven Drain fat from the skillet but do not discard crusty browned bits on the bottom unless they have burned. Add the remaining 4 tablespoons of butter and salt add the almonds and brown.
Tips:
- To properly clean the crabs, remove their gills and mouthparts before cooking.
- When sautéing the crabs, make sure the butter is hot enough to prevent them from sticking to the pan. Use clarified butter for a higher smoke point.
- Cook the crabs until they are golden brown and crispy on both sides. Overcooking will make them tough.
- For a more flavorful dish, use a combination of butter and olive oil to sauté the crabs.
- Add the lemon juice and white wine at the end of the cooking process to brighten the flavors.
- Garnish the crabs with fresh parsley or chives before serving.
Conclusion:
Soft-shell crabs amandine is a delicious and elegant dish that is perfect for a special occasion. With its crispy exterior, tender interior, and flavorful sauce, this dish is sure to impress your guests. The addition of almonds adds a nutty crunch that complements the delicate flavor of the crabs. Serve this dish with a side of rice or vegetables for a complete meal.
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