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Message
Frying softshell crabs
Posted on 7/23/17 at 9:38 am
Posted on 7/23/17 at 9:38 am
I've never done it before, how do I do it? Thanks
3
Posted on 7/23/17 at 9:55 am to BigErn
pull the shell up on both sides and pull out the gills
take a pair of scissors and cut straight across the mouth parts/eyes
get them good and dry
dip in seasoned flour, then a thin egg/water wash then flour again
shake off excess and fry till browned
don't overcook
drain on a rack and keep warm
make a pan sauce of butter, garlic, lemon and parsley
take a pair of scissors and cut straight across the mouth parts/eyes
get them good and dry
dip in seasoned flour, then a thin egg/water wash then flour again
shake off excess and fry till browned
don't overcook
drain on a rack and keep warm
make a pan sauce of butter, garlic, lemon and parsley
Posted on 7/23/17 at 10:20 am to cgrand
Perfect instructions
Posted on 7/23/17 at 10:46 am to CHEDBALLZ
quote:
Perfect instructions
Agreed, but Pawl and one other down vote doesn't agree.
Posted on 7/23/17 at 11:37 am to cgrand
Depending on how firm the crab has become, you might wanna cut off the back flap too.
Posted on 7/23/17 at 12:02 pm to cgrand
I always have difficulty with the batter coming off about 15-20% of the crab. I've tried battering different ways and always make sure the oil is 350 before putting a couple in at a time. What can I do better?
Posted on 7/23/17 at 12:08 pm to BigErn
Always use buttermilk for SS crab.
Posted on 7/23/17 at 12:12 pm to Jake88
quote:
I always have difficulty with the batter coming off about 15-20% of the crab. I've tried battering different ways and always make sure the oil is 350 before putting a couple in at a time. What can I do better?
Make sure your batter and crabs are cold cold cold, like right out of the fridge cold.
Posted on 7/23/17 at 1:17 pm to GynoSandberg
Ok. Thanks.
Posted on 7/23/17 at 1:27 pm to Jake88
I prefer a pan fry (more of a sautee) than a battered deep fry
if you really want total crust coverage than do the buttermilk batter and deep fry like above
crabs should be cold and the batter should be cold
if you really want total crust coverage than do the buttermilk batter and deep fry like above
crabs should be cold and the batter should be cold
Posted on 7/23/17 at 2:29 pm to BigErn
Anyone ever try tempura batter?
Posted on 7/23/17 at 3:37 pm to CoachChappy
I've had them tempura battered, Didn't like them and I like everything.
Posted on 7/23/17 at 3:53 pm to CHEDBALLZ
I no longer batter them. I want crab, not batter. I clean them, poke holes in them, dry, then dust with corn meal and seasoned flour. I sauté them in about a 1/2" of oil till crisp on both sides. This makes the perfect SS crab for me. I like the jumbos that are at least 7" tip to tip.
Posted on 7/23/17 at 4:25 pm to Nawlens Gator
I would think poking holes in them would cool off your oil?
never heard of that before
never heard of that before
Posted on 7/23/17 at 7:42 pm to cgrand
Tip, when putting in oil put the crab on a spoon undr his belly with his claws hanging down, lower the claws into the oil for about 30 seconds, then roll the crab off the spoon to where the crabs back is towards the bottom of the pot and the claws are going towards the top.... this makes a beautiful presentation...hallelujah style
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