![]() Serve them on slices of toasted French bread and sprinkle with lemon juice to taste. Cook the crabs for two to three minutes on each side or until they are lightly browned and cooked through. Heat the margarine and oil in a large skillet. Remove the crabs from the buttermilk, dredge them in the flour and shake to remove any excess. Combine the flour, salt and cayenne in a shallow bowl. Soak the crabs in the buttermilk for 30 minutes. Gently rinse with cool water and pat dry. Carefully lift up the apron and remove the gills. Remove the eye sockets and the lower mouth. SAUTÉED SOFT-SHELL CRABS Ingredients: 4 medium soft-shell crabs 1/2 cup buttermilk 1 cup flour 3/4 teaspoon salt 1/4 teaspoon cayenne 6 tablespoon margarine 2 tablespoons vegetable oil Fresh lemon juice Chopped fresh parsley leaves Steps: To clean the crabs, use a pair of kitchen shears to cut them across the face. Turn the crabs over, close the lid and cook for about four to five minutes or until the crabs are slightly crusty. Close the lid of the grill and cook for four minutes. Remove the crabs from the butter sauce and place them on a grill over a medium-hot fire. Put the crabs in a shallow bowl and pour the butter sauce over them. Remove from the heat and cool for several minutes. Add the hot sauce and lemon juice and stir to mix. Melt the margarine in a small saucepan over medium heat. Sprinkle the crabs with the salt and pepper. Gently rinse with cool water and pat them dry. GRILLED SOFT-SHELL CRABS Ingredients: 6 jumbo crabs 1 teaspoon salt 1 teaspoon cracked black pepper 6 tablespoons margarine 1 teaspoon hot sauce 1 tablespoon fresh lemon juice Steps: With a pair of kitchen shears, cut each crab across the face. Our Soft Shell Crabs are a superb delicacy delivered to the Carolina Fish Market at their peak. Repeat as many times as you can during the season because there’s a short window for this perfect ingredient and life's too short to be skimpy with softshells.Our crabbers have been perfecting the catch of soft crabs for over 20 years to ensure the crabs are harvested at the perfect time. Add mayo to the bun, lettuce on the bottom half (it’s mainly there to keep the bun from falling apart), a slice or two of seasoned tomato, and pile on as many softshells as you can. ![]() Remove from oil and allow to drain on a wire rack. You should be able to see the shells turn bright red underneath the batter. Cook for 60 to 90 seconds total, flipping halfway through. These things spatter like crazy, so be forewarned. Dip the crab into the batter, shaking off any excess.After two minutes on the other side (do not disturb. With soft shell crab, you flip it once and don’t touch it for two minutes. Using a rolling pin, gently but firmly roll over each crab a few times to break up the shell a little bit and release some water. With chicken, constant turning and oil circulation is necessary. Finally, flip the crab over and cut off the apron. Next, lift the “points” of the shell to reveal the gills and snip them out. Use enough oil to completely submerge the crab. Don’t over-mix the batter it’ll build up gluten and make it stickier than it needs to be. There will be clumps in it, which is fine. Add the beer slowly and gently mix until the batter is mostly mixed and barely coats the fork. Lightly mix the flour, corn starch, and egg with a fork or chopsticks.
0 Comments
Leave a Reply. |