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More Crab Recipes: Soft-shells, Dip
Scroll below to find recipes for: - Pan-fried Soft Shells with Lemon
and Capers
- Stuffed Soft Shells
- Hot Crab Dip
Pan-fried Soft Shell Crabs with Lemon, Capers, and Herbs Serves 4 as an entrée; 2 crabs per person. The pan sauce is tart and powerfully flavored; you
only need about one tablespoon per serving.
- 8 medium-to-large soft-shell crabs, cleaned
and patted dry with paper towels
- all-purpose flour for dredging
- 10
tablespoons butter
- 1 teaspoon juice from a small lemon
- 1 teaspoon
sherry vinegar
- 1 teaspoon drained tiny capers, chopped
- 1 tablespoons
minced fresh parsley leaves
- 1 teaspoon minced fresh tarragon leaves
- 1
scallion, minced
- ground black pepper
Dredge
crabs in flour; pat off excess. Heat two 11 or 12-inch heavy-bottomed frying pans over medium high heat until quite
hot, about 3 minutes.
Add 4 tablespoons of butter to each pan, swirling pans to keep butter from burning as it
melts. When the foam subsides, turn heat to high and add four crabs, skins down, to each pan.
Cover each pan with
splatter screen and cook, adjusting heat as necessary to keep butter from burning, until crabs turn reddish brown, about 5
minutes. Turn crabs with spatula or tongs and cook until second side is browned, about 5 more minutes.
Drain crabs
on paper towel-lined plate. Set one pan aside. Pour off butter from other pan and remove from heat. Add all remaining ingredients
to this still warm pan; swirl pan to melt butter.
Arrange two crabs on each of four plates. Spoon about 1 tablespoon
of sauce over each plate of crabs and serve immediately.
Stuffed Soft Crabs 12 medium Maryland soft crabs, cleaned
1 pound Maryland backfin crabmeat
1/2 cup (1 stick) butter or margarine
Dry soft crabs with paper towels. Remove all cartilage from crabmeat. Place soft crabs in shallow baking pan. Remove
top shell from crabs and stuff each crab cavity with about 3 tablespoons crabmeat. Replace top shell. Melt butter and pour
evenly over crabs. Bake at 400°F until shells turn red and crabs brown slightly, about 15 minutes. Makes 6 servings
(2 crabs each).
RECIPE: Hot Crab Dip
* 1⁄2 lb. (8 oz.) Maryland crabmeat
* 1 8 oz. package low-fat cream cheese, softened
* 1⁄2 c. sour cream
* 2 Tbs. mayonnaise
* 1 Tb. lemon juice
* 1 Tb. Worcestershire sauce
* 1⁄2 tsp. dry mustard
* 2 pinches garlic
salt
* Milk for thinning (1-2 Tbs.)
* 1⁄2 c. cheddar cheese, grated
* Old Bay or other crab seasoning for garnish
Remove cartilage from crabmeat. In a large bowl,
mix cream cheese, sour cream and mayonnaise. Add to mixture lemon juice, Worcestershire sauce, mustard and garlic sauce. Mix
until fairly smooth. Add enough milk to make mixture creamy. Stir in 2 Tbs. of grated cheese.
Gently fold crabmeat
into cream cheese mixture. Pour into greased 8 x 8 glass pan or small casserole. Top with remaining cheese. Sprinkle on Old
Bay. Bake at 325°F until mixture is bubbly and browned on top, about 30 minutes. Serve warm with crackers or crostini.
Makes about 4 cups
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