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Soft-shell crab recipes
Posted on 5/18/14 at 9:41 am
Posted on 5/18/14 at 9:41 am
A client gave me a dozen from Morgan city. I've fried them before but looking to do something different for lunch. He told me he does his similar to BBQ shrimp dishes. Any suggestions on recipe and some sides to go along with it?
3
Posted on 5/18/14 at 9:47 am to liuyaming
Fry dat
Posted on 5/18/14 at 9:54 am to liuyaming
Sauté in butter, like a scallop. Serve with rice pilaf.
Posted on 5/18/14 at 10:05 am to liuyaming
A light dusting of flour and a pan sauté in a little butter is a nice change from deep fried. Hit with a squeeze of lemon afterward.
Posted on 5/18/14 at 10:13 am to OTIS2
My client said he likes to pull the entire shell off when he sautés his. When I deep fry, I just pry the shell enough to clean out the lungs. Should I do it any differently?
Posted on 5/18/14 at 10:22 am to liuyaming
quote:
My client said he likes to pull the entire shell off when he sautés his
He's doing it wrong. Lungs, eyes and tail flap come off. That's it.
Thanks... now I want SS crab.
Posted on 5/18/14 at 10:23 am to liuyaming
Clean the lungs and snip the eyes...that's it. Sauté on med-low heat. The crab will " puff up" a bit when done and lightly brown. It'll cook in a few minutes.
Posted on 5/18/14 at 10:55 am to OTIS2
Thanks everyone. Thought it was odd about taking the shell off. Picked up a wild mushroom and herb rice pilaf mix. Should turnout to be a good Sunday lunch.
Posted on 5/18/14 at 11:25 am to liuyaming
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