This week's seafood catch is softshell crabs. Softshell crabs are pulled from the water before their shells are hardened, shortly after molting. There are many ways to prepare and eat these sea treasures, as most softshell crab recipes can be prepared at home. But to the contrary, most dine on softshell crabs in restaurants or purchase them dressed, cooked, and/or frozen. The reason for this is that dressing softshell crabs ranks up there with cleaning and gutting fish and killing (dare I used that word) lobsters...most of us would rather have our fishmonger do it. However, dressing softshell crabs is easier and less tedious than most belive. For tips on dressing softshell crabs, visit Seafood-tips.
One of the most popular type of recipes for softshell crabs is deep fried/pan fried, but there are other cooking methods in which one can use. As a lover of grilled seafood, I prefer the grilling coooking technique over the others. Not only does grilling yeild a more flavorful and less fattening dish, but grilling provides for more ways to experiment with different spice-herb combinations. This is certainly not to imply that I don't enjoy eating breaded, fried and/or seafood covered in delectable sauces, as I, too, on occassion like to feast on seafood recipes using these cooking techniques and recipes as well.
In summary, there are many ways to prepare softshell crabs, whichever cooking technique you choose. Below you will find three different, all of which I have tried and enjoyed, and, as always, I hope that you wil do the same.
Bon Appetit!
Grilled Softshell Crabs
4 softshell crabs (live, dressed by fishmonger, or frozen)
1 cup olive oil
2 tablespoons of tarragon vinegar
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons of lemon juice
salt and pepper to taste
lemon wedges (optional)
fresh parsley sprigs (optional)
Mix all ingredients (except crab, of course); set aside and let stand for 3-4 hours; grill over medium low heat for about 15 minutes, turning once and basting generously; garnish with lemon wedges and parsley sprigs
Fried Softshell Crabs
4 dressed soft-shell crabs
1 cup of flour
1 cup of milk
1 teaspoon seafood seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon finely chopped parsley
1 cup of oil (for frying)
1 egg (well-beaten)
pinch of cayenne pepper
lemon wedges (optional)
fresh parsley sprigs
Mix egg, milk; set aside; mix flour, onion powder, garlic powder, parsley, cayenne pepper; coat crabs; fry in hot oil until golden brown; drain; garnish with lemon slices and parsley sprigs.
Sauteed Soft-Shell Crabs
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