Best 3 Soft Shell Crabs Pan Fried Recipes
**Crispy, tender Soft Shell Crabs are a seafood delicacy you can easily make at home in just 20 minutes. Cooked whole, crabs are dredged in seasoned flour, pan-fried to golden perfection, then served with a variety of dipping sauces. This recipe includes step-by-step instructions for cleaning and cooking crabs, as well as three dipping sauce recipes: tangy Lemon Butter Sauce, creamy Garlic Aioli, and a spicy Thai Chili Sauce.**
**For a healthier version, try the Air Fryer Soft Shell Crabs which are made with less oil. For a fun twist on traditional preparation, the Soft Shell Crab Tacos are packed with flavor, topped with a refreshing cabbage slaw and drizzled with a creamy chipotle sauce. And for a complete meal, the Soft Shell Crab Po'Boy combines crispy crabs with classic po'boy fillings, all on a soft, fluffy bun.**
PAN-FRIED SOFT-SHELL CRABS
Ask your fishmonger to clean soft-shell crabs for you. Crabs should be cooked no more than six hours after they are cleaned.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- Whisk flour, salt, and pepper; place on a dinner plate. Dredge 2 soft-shell crabs in flour mixture, shaking off excess (make sure crabs are completely coated).
- Heat 2 tablespoons oil in a medium sauté pan over medium-high heat. The oil should be very hot but not smoking. Place flour-coated crabs, back side down, in sauté pan; reduce heat to medium if pan starts to smoke. Sauté crabs until golden and crisp, about 3 minutes (do not stand too close to pan; crabs tend to spatter during cooking). Turn crabs over, and cook 2 minutes more.
- Add 1 tablespoon butter and a large pinch of parsley to skillet. Squeeze the juice of half a lemon over crabs. Keep warm in a low oven. Repeat process until all the crabs are cooked.
PAN-FRIED SOFT-SHELL CRABS
Boom! Pan-fried soft-shell crabs served with lemon-butter and an Asian-inspired ginger and scallion soy sauce.
Provided by ERIKIM21
Time 20m
Yield 3
Number Of Ingredients 13
Steps:
- Combine flour and seafood seasoning in a resealable zip-top bag. Seal and shake to mix. Combine egg and milk in a bowl. Dredge crabs in egg mixture, then add to seasoned flour and shake to coat. Shake off excess when removing from bag.
- Heat olive oil in a large saute pan or skillet over medium heat. Add crabs in a single layer and cook for 3 minutes; flip and cook until golden brown, about 3 minutes more. Remove to a serving dish.
- Mix mayonnaise, chives, pickle juice, mustard, seafood seasoning, lemon juice, salt, and pepper together for remoulade. Serve with crabs.
Nutrition Facts : Calories 516.2 calories, Carbohydrate 10.8 g, Cholesterol 100.4 mg, Fat 48 g, Fiber 0.3 g, Protein 10.8 g, SaturatedFat 7.2 g, Sodium 1224.1 mg, Sugar 1.4 g
SOFT-SHELL CRABS, PAN-FRIED
Provided by Moira Hodgson
Categories dinner, quick, main course
Time 7m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Pat the crabs dry with paper towels.
- Heat the butter and oil in a skillet over medium heat. Add the crabs backside down and sprinkle with pepper flakes. Cover the crabs with a spatter-proof shield or a lid held at an angle to prevent spattering. Cook for three to four minutes.
- Turn the crabs over and add the almonds. The butter will now be starting to brown. Cook for an additional three minutes, or until the crabs are cooked. Sprinkle with parsley, salt and pepper and serve with the lemon.
Nutrition Facts : @context http, Calories 333, UnsaturatedFat 16 grams, Carbohydrate 3 grams, Fat 30 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 12 grams, Sodium 258 milligrams, Sugar 1 gram, TransFat 1 gram
Tips:
- Choose crabs that are about 3 inches wide and have a light brown or greenish-brown color. Avoid crabs that are too large or have a dark brown or reddish-brown color, as these may be older and tougher.
- To clean the crabs, rinse them under cold water and then remove the top shell. Use a pair of kitchen shears to cut the crab in half lengthwise, then remove the gills and intestines. Rinse the crab halves again and pat them dry.
- To cook the crabs, heat a large skillet over medium-high heat. Add the crabs and cook for 2-3 minutes per side, or until they are golden brown and cooked through. Serve the crabs immediately with your favorite dipping sauce.
- If you are using frozen crabs, thaw them in the refrigerator overnight before cooking.
- You can also deep fry the crabs instead of pan frying them. To do this, heat a large pot of oil to 375 degrees Fahrenheit. Dredge the crabs in flour, then egg, then breadcrumbs. Fry the crabs in the hot oil for 2-3 minutes, or until they are golden brown and cooked through.
Conclusion:
Soft-shell crabs are a delicious and versatile seafood dish that can be cooked in a variety of ways. Pan frying is a quick and easy method that results in crispy, flavorful crabs. You can also deep fry the crabs for a more indulgent treat. Serve the crabs with your favorite dipping sauce and enjoy!
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