PAN-FRIED STUFFED SOFT-SHELL CRAB
Prep Time: 1 Hour
Yields: 4 Servings
Comment:
When stuffing soft-shell crabs, I always look for the females of the species first. They not only have that wonderful flavor, but they are usually full of the rich roe that was made famous in she-crab soup. You can always tell the females prior to cooking. They’re the ones with their fingernails painted red. If you don’t believe me, look for yourself next time.
Ingredients for Stuffing:
1 pound lump crabmeat
3 tbsps butter
½ cup diced onions
½ cup diced celery
½ cup diced red bell peppers
¼ cup minced garlic
¼ cup thinly sliced green onions
¼ cup mayonnaise
1 egg, beaten
2 tbsps minced parsley
2 tsps Worcestershire sauce
2 tsps lemon juice
½ tbsp Old Bay® Seasoning
1 tsp Creole mustard
salt and cracked black pepper to taste
granulated garlic to taste
Louisiana hot sauce to taste
1 cup Italian bread crumbs
Method for Stuffing:
Carefully pick through crabmeat to remove any shell or cartilage, taking care not to break lumps. In a sauté pan, melt butter over medium-high heat. Add onions, celery, bell peppers and minced garlic. Sauté 3–5 minutes or until wilted. Remove and cool slightly. In a large mixing bowl, combine sautéed vegetables and all remaining ingredients except crabmeat and bread crumbs. Using hands, gently fold in crabmeat, continually checking for shell or cartilage. Mix in bread crumbs, a little at a time, just enough to hold stuffing together. Adjust seasonings if necessary. Refrigerate stuffing until ready to use.
Ingredients for Crabs:
8 soft-shell crabs
Crab Stuffing (See recipe)
2 cups flour or corn flour
salt and black pepper to taste
granulated garlic to taste
1 tsp paprika
½ cup vegetable oil
2 tbsps butter
1 cup skim milk
juice of 1 lemon
2 tbsps chopped parsley
Method for Crabs:
Preheat oven to 350°F. Clean crabs by lifting the pointed edges of the shell and removing the lungs or "dead men" located immediately under the shell. Place cleaned crabs in a glass baking dish. Form stuffing mixture into boulettes about the size of golf balls. Gently lift the top shell of each crab and stuff with a boulette of stuffing. Close crab shell and press gently to seal stuffing in. NOTE: Depending on size of crabs, some stuffing may remain. Form any remaining stuffing into golf ball-sized boulettes and set aside. In a mixing bowl, combine flour, salt, pepper, granulated garlic and paprika then set aside. In a large skillet, heat vegetable oil over medium-high heat to 350°F then add butter. Drizzle crabs with milk and season with salt, pepper and granulated garlic. Dredge crabs in seasoned flour, shaking off excess. Place 3–4 crabs shell-side down in oil. Do not overcrowd. Fry 2–3 minutes on each side or until golden brown. Return fried crabs to baking dish, reserving pan drippings. Continue until all crabs are fried. Place any remaining stuffing boulettes in baking dish with crabs and bake in oven 20 minutes. While crabs are baking, add lemon juice and parsley to pan drippings in skillet and cook 1 minute. Adjust seasonings to taste with salt and pepper. Set aside and keep warm. When crabs are done, remove from oven and serve hot with pan drippings or homemade hollandaise sauce.
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