Cooking Cove: Soft shell crabs are in season

Cooking Cove: Soft shell crabs are in season

Stock photo

By Barbara Beltrami

Carpe diem! Any day now, if it hasn’t already happened, soft shell crabs will be available in fish markets. Usually in season locally from late spring through summer, these tasty crustaceans, actually blue crabs that have molted their exoskeleton and are edible in their entirety, are a seafood lover’s ultimate summer treat. 

Soft shell crabs are at their best, I think, when lightly floured and shallow fried, but some would say it’s when they’re deep fried. They must be eaten when they are really really fresh and once cooked require no more than a good squeeze of fresh lemon juice. However, if you want to think outside the box, you might try them with a coconut topping. 

Fried Soft Shell Crabs

YIELD: Makes 4 servings

 INGREDIENTS:

1¾ cups milk

4 fresh cleaned soft shell crabs

1 cup flour

Coarse salt and freshly ground black pepper

1 egg

½ cup of milk

2 or more cups vegetable oil for frying

DIRECTIONS:

Pour 1¾ cups of milk into a shallow baking dish large enough to hold the crabs in one layer. Place crabs in milk and soak, turning once, for one hour. Combine flour, salt and pepper; dredge crabs in mixture. In a shallow dish beat egg with half cup of milk; dip crabs in mixture to coat thoroughly, then dip crabs in flour mixture again. 

Pour oil to a depth of at least 3 inches in a large skillet; heat over medium-high heat. Being careful to avoid spatter, gently place the crabs in oil, fry until golden brown, about 1½ minutes, turning once, until golden brown on both sides, about 3 minutes total time. Drain on paper towels and serve immediately with cole slaw and ice cold beer.

Sautéed Soft Shell Crabs

Sautéed Soft Shell Crabs

YIELD: Makes 4 servings

INGREDIENTS:

1¾ cups milk

4 fresh cleaned soft shell crabs

1 cup flour

Salt and freshly ground pepper to taste

2 tablespoons olive oil

2 tablespoons unsalted butter

3 tablespoons chopped fresh flat-leaf parsley

One lemon, quartered

DIRECTIONS:

Pour milk into a shallow baking dish large enough to hold the crabs in one layer. Place crabs in milk and soak them, turning once, for one hour. Remove crabs; discard milk. Season flour with salt and pepper and lightly dredge crabs in it.  Heat olive oil and butter in a large skillet over medium-high heat; sauté crabs, turning once, until both sides are golden brown, about 3 to 5 minutes total time. Garnish with parsley and serve immediately with lemon wedges and a crisp dry white wine.

Coconut-Coated Soft Shell Crabs

YIELD: Makes 4 servings

INGREDIENTS:

4 sautéed soft shell crabs

½ cup coconut flakes

2 teaspoons prepared mustard

Salt to taste

½ teaspoon hot red pepper flakes

1 egg white, lightly beaten

2 tablespoons melted unsalted butter

DIRECTIONS:

Place oven rack 8 inches from broiler; preheat broiler. In a small bowl combine coconut, mustard, salt, hot pepper and egg white. Place crabs, top side up, on broiler pan; with back of large spoon press coconut mixture onto top shells of crabs; spread and pat down; drizzle with melted butter. Place broiler pan on prepared rack; broil until coconut mixture is golden brown and crisp, about 4 to 5 minutes. Serve with tropical fruit salad and rice.

SIMILAR ARTICLES

NO COMMENTS

Leave a Reply