Sauteed soft-shell crabs with garlic butter

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by: CookieChef






Most recipes disquise the taste of the crab, this one allows you to savor the true flavor of the crab. The sauce is so rich and tasty, you need something to get every last bit. So easy, so full of flavor!




ingredients

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serves: 4

8-12 soft-shell crabs

2/3 cup (100 g) all-purpose flour

1 tablespoon shrimp boil seasoning (or "Old Bay" seasoning mix)

3 tablespoons Clarified Butter

1/2 cup (100 g) butter (at room temperature)

3 cloves garlic (crushed)

1 tablespoon lemon juice

2 tablespoons chopped flat-leaf parsley

Salt and freshly ground black pepper

SHRIMP BOIL SEASONING:

2 tablespoons yellow mustard seeds

1 tablespoon black peppercorns

1 tablespoon dried red pepper flakes

3 leaves dried bay

1/2 tablespoon celery seeds

1/2 tablespoon coriander seeds

1/2 tablespoon ground ginger

2 pieces of blade mace

1/4 cup salt

Nutrition Facts
Sauteed soft-shell crabs with garlic butter

Servings Per Recipe: 4

Amount per Serving

Calories: 485

  • Total Fat: 24.6 g
  •     Saturated Fat: 13.5 g
  •     Trans Fat: 0.8 g
  • Cholesterol: 270.6 mg
  • Sodium: 8259.5 mg
  • Total Carbs: 21.7 g
  •     Dietary Fiber: 3.7 g
  •     Sugars: 0.3 g
  • Protein: 44.2 g
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preparation

1.  To make the shrimp boil seasoning, put everything except the salt into a spice grinder and grind to a fine powder. Add the salt and blend for 2 to 3 seconds.

2.  Cut straight across the face, about 3/4 inch (5 mm) behind the eyes, to remove the eyes and mouth. Push your finger into the opening and hook out the stomach, which is a small, jelly-like sac. Turn the crab over and pull off the little tail flap. Turn it back over again and lift up the sides of the soft top shell to pull out the gills, or "dead man's fingers". The crabs are now ready to cook.

3.  Sift the flour, shrimp boil seasoning, 1 teaspoon of salt, and some pepper onto a plate. Dredge the crabs well in the flour, then pat off the excess.

4.  Heat the clarified butter in a large frying pan. Fry the crabs in batches over a moderate heat for 2 minutes on each side, until lightly browned. Shake off any excess butter as you transfer them from the pan to warmed plates. Keep warm while you fry the rest.

5.  Add the rest of the butter and the crushed garlic to the pan, and let it sizzle for a few seconds. Add the lemon juice, then throw in the parsley and some seasoning. Spoon the garlic butter over the crabs and serve immediately.

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