Best soft-shelled crab recipe without deep-frying?!
Best soft-shelled crab recipe without deep-frying?
Sauteed would be fine. I just don't like deep-fried foods much.
Did you prepare soft-shells using the recipe?
Thanks.
Answers:
do you have a grill?
Grilled Softshell Crab Salad with Green Garlic Vinaigrette:
4 soft shell crabs, cleaned
Olive oil
Salt and freshly ground pepper
Preheat grill. Brush crabs with olive oil and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side or until cooked through.
6 cups watercress
Yellow and red baby tomatoes
1 cup fresh corn kernels
2 hard boiled eggs, quartered
Divide above ingredients among 4 large plates. Top each plate with a crab and drizzle with green garlic vinaigrette.
Green Garlic Vinaigrette:
1/4 white wine vinegar
1 shallot, coarsely chopped
1/4 cup flat leaf parsley
4 cloves garlic, coarsely chopped
1/2 cup olive oil
Salt and freshly ground pepper
Place vinegar, shallot, parsley, garlic in a blender and blend until smooth. Slowly add olive oil and season with salt and pepper to taste.
Coat them with egg and them saute them in butter.
I haven't tried this with crab meat, so I haven't changed anything, but I don't see that would matter. I have copied it from my own recipe book and not from some website, and I know it works.
Salmon Croquettes.
3 Large peeled potatoes, chopped.
1 Small onion finely chopped.
2 210 g of Pink salmon, drained and flaked.
1 T Chopped fresh parsley.
2 t Grated Lemon Zest.
? C lemon Juice.
1 T Vinegar.
1 Egg, lightly beaten.
? C Plain Flour.
S&P.
2 Eggs lightly beaten.
11/2 C Fresh Bread Crumbs.
Oil
(I)
Cook potatoes in boiling water until just tender.
Drain and mash.
Place in a mixing bowl.
Add, onion, salmon, parsley, lemon zest and juice, vinegar, one whisked egg and pepper.
Stir to combine.
(II)
Divide mixture into 16 portions and form into patties or sausage shape.
(III)
Combine flour and pepper and roll the patties or croquettes to cover. Shake off excess flour and dip in the two beaten eggs, then into the crumbs to coat evenly. Store in the refrigerator for 3 hours.
(IV)
Heat oil in a deep fry pan and lower a few at a time into medium hot oil for about 5 minutes turning over.
Remove and drain on paper towels and keep warm.
At the end of step three they can be refrigerated for up to a couple of days.