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Fried Soft Shell Crab Methods
Posted on 7/1/12 at 3:30 pm
Posted on 7/1/12 at 3:30 pm
What yours?
I've got some fat ones in the freezer. I've never had good luck with flour only. I think someone mentioned cornstarch, milk/egg and then flour here, but I can't find the thread.
I've got some fat ones in the freezer. I've never had good luck with flour only. I think someone mentioned cornstarch, milk/egg and then flour here, but I can't find the thread.
4
Posted on 7/1/12 at 3:41 pm to Gris Gris
I salt and pepper them, dust them in flour, and pan fry them in butter
Posted on 7/1/12 at 3:42 pm to Neauxla
I pan fry sometimes, but I really prefer deep fat frying, myself.
Posted on 7/1/12 at 3:43 pm to Gris Gris
Not sure of a good batter, but a tip I picked up for technique..
Pick up the crab with a spoon under its belly, with it's legs and claws dangling, and hold it over the grease so that only the claws and legs are in the grease for a few seconds then gently flip the whole crab over in the grease so that the crab falls with its legs up
Pick up the crab with a spoon under its belly, with it's legs and claws dangling, and hold it over the grease so that only the claws and legs are in the grease for a few seconds then gently flip the whole crab over in the grease so that the crab falls with its legs up
Posted on 7/1/12 at 3:51 pm to Gris Gris
quote:I'm the opposite. Good luck.
I pan fry sometimes, but I really prefer deep fat frying, myself.
Posted on 7/1/12 at 4:46 pm to Tigerpaw123
Thanks for the tip. I accidentally did one that way, last night. It was a fluke, so I couldn't recall what I did, but it made from more even frying and the top of that one was much crisper than the one I'd done before it.
Posted on 7/1/12 at 5:00 pm to Tigerpaw123
This is true. Dangle The legs in the oil for a few seconds, then turn the crab on it's back and drop it in. Also, cut out the eyes with scissors and clean it properly.
Usually salt, pepper, red pepper is a good seasoning. Dip in egg/milk, then the flour and seasoning, then fry them.
Top with a sauce of lemon, butter, and parsley. Perfect!
Usually salt, pepper, red pepper is a good seasoning. Dip in egg/milk, then the flour and seasoning, then fry them.
Top with a sauce of lemon, butter, and parsley. Perfect!
Posted on 7/1/12 at 5:46 pm to Gris Gris
I did some soft shells recently using Oak Grove brand fish fry. They turned out great.
I did something a little different than the way I was taught - I deep fried them instead of pan fried them. They only needed about a minute to cook, and because the oil was on all sides, there wasn't as much spattering and moisture loss.
I did something a little different than the way I was taught - I deep fried them instead of pan fried them. They only needed about a minute to cook, and because the oil was on all sides, there wasn't as much spattering and moisture loss.
Posted on 7/1/12 at 6:22 pm to TheIndulger
Does the flour stick well if you only dip them in th egg mixture and then flour as opposed to flour, egg, flour?
Rat, exactly. Mine took no time to fry. In and out of the deep fryer. I cleaned them before hand. They were full, moist and crispy. These were "whalers" from Chez Francois. Vac sealed. I'm going to buy some more of them for the freezer.
Rat, exactly. Mine took no time to fry. In and out of the deep fryer. I cleaned them before hand. They were full, moist and crispy. These were "whalers" from Chez Francois. Vac sealed. I'm going to buy some more of them for the freezer.
Posted on 7/2/12 at 12:35 am to Gris Gris
Bump for the morning crew.
Posted on 7/2/12 at 4:12 am to Gris Gris
I think it actually was flour-egg-flour. I got the recipe from a new Orleans magazine and only tried it twice. Worth experimenting with .
Do you buy the crabs frozen?
Do you buy the crabs frozen?
Posted on 7/2/12 at 4:29 am to Gris Gris
Egg wash and flour two times, pan.
Posted on 7/2/12 at 9:27 am to TheIndulger
quote:
Do you buy the crabs frozen?
I get them fresh when I can, but these are frozen from Chez Francois in Lafayette. They're vac sealed and freeze really well.
Posted on 7/2/12 at 10:08 am to Gris Gris
Saturday morning at the farmers market in BR a woman from Des Allemands has fresh or frozen, three different grades for size.
Posted on 7/2/12 at 10:12 am to CITWTT
Nice...
Posted on 7/2/12 at 10:18 am to Gris Gris
The fresh ones are still alive when you get them so you have to do the precooking cleaning of them. Gris always put the top side down first, it allows the legs to curl upwards and form a "fist".
Posted on 7/2/12 at 10:22 am to CITWTT
Thanks. I did put the top side down first on the ones I did. One laid flat and the other curled up nicely.
Posted on 7/2/12 at 1:41 pm to Gris Gris
How much do you pay for them? I love soft shells. Never tried to cook them at home.
Posted on 7/2/12 at 1:52 pm to Gris Gris
How much do you pay for them? I love soft shells. Never tried to cook them at home.
Posted on 7/2/12 at 1:56 pm to nosaints
These were 6 bucks a piece.
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