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Started By
Message
Preparing Softshell Crabs
Posted on 8/17/13 at 9:35 am
Posted on 8/17/13 at 9:35 am
Okay, I've always love eating them, but never cooked them myself.
Today I picked up four nice fresh ones at the Crescent City Farmers Market.
So . . . I know the basics, I guess, but let me hear people's suggestions regarding cleaning, prep and cooking. I'm open to sauteing, pan frying, deep frying, broiling, whatever. Not sure about grilling.
TIA
Today I picked up four nice fresh ones at the Crescent City Farmers Market.
So . . . I know the basics, I guess, but let me hear people's suggestions regarding cleaning, prep and cooking. I'm open to sauteing, pan frying, deep frying, broiling, whatever. Not sure about grilling.
TIA
7
Posted on 8/17/13 at 9:40 am to VOR
Just before cooking, snip off the "face" including eyes, mandibles, etc. Lift up each of the pointy ends and remove the gills (feathery stuff looks like it could be lungs). Flip it over and lift and snip off the triangular flap (more pointy if it's a male).
I'd recommend frying, especially deep frying. Don't cook too long - 60-90 seconds is probably enough.
ETA - My favorite way for soft shells is in a dressed poboy with remoulade sauce.
I'd recommend frying, especially deep frying. Don't cook too long - 60-90 seconds is probably enough.
ETA - My favorite way for soft shells is in a dressed poboy with remoulade sauce.
This post was edited on 8/17/13 at 9:44 am
Posted on 8/17/13 at 9:42 am to VOR
Chili glazed soft shell crab
Take a pair of scissors and make a straight cut clipping the eyes and mouth off. I also peel the top part of the shell open and remove the lungs, etc. Fry away. Be sure to post a pic
Take a pair of scissors and make a straight cut clipping the eyes and mouth off. I also peel the top part of the shell open and remove the lungs, etc. Fry away. Be sure to post a pic
Posted on 8/17/13 at 9:45 am to VOR
Grilling and basting with garlic butter is good, but I like fried the best.
Posted on 8/17/13 at 9:50 am to VOR
Am I the only person that calls the gills "dead man"?
Doing it at home I like to grill or sauté them. Mix it up a bit since most of the time they are prepared fried.
Doing it at home I like to grill or sauté them. Mix it up a bit since most of the time they are prepared fried.
Posted on 8/17/13 at 9:56 am to Stadium Rat
What SR said for cleaning is perfect.
To fry, run the crabs through buttermilk, then seasoned flour, then fry in a few inches of oil at 360 until golden and floating.
To saute', skip the butter milk, lightly dredge in seasoned flour and saute' in equal parts of evoo and butter on medium heat until golden. Then drain on a wire rack while you make this sauce. LINK
To fry, run the crabs through buttermilk, then seasoned flour, then fry in a few inches of oil at 360 until golden and floating.
To saute', skip the butter milk, lightly dredge in seasoned flour and saute' in equal parts of evoo and butter on medium heat until golden. Then drain on a wire rack while you make this sauce. LINK
Posted on 8/17/13 at 10:19 am to Stadium Rat
quote:
My favorite way for soft shells is in a dressed poboy with remoulade sauce.
yes.
the other day i ate a fried softshell crab poboy with fried green tomatoes on it and it was money.
Posted on 8/17/13 at 10:21 am to VOR
Deep fried
Posted on 8/17/13 at 10:22 am to TigerWise
quote:
Am I the only person that calls the gills "dead man"?
We called them "dead man's fingers."
Posted on 8/17/13 at 10:24 am to VOR
quote:
Today I picked up four nice fresh ones at the Crescent City Farmers Market.
How much did they cost you?
Posted on 8/17/13 at 12:34 pm to Stadium Rat
quote:
How much did they cost you?
Stupid expensive but they've been hard to find so I figured what the frick. I believe they were $5 or 6 each but they are good sized.
Posted on 8/17/13 at 12:38 pm to VOR
I phucking hate you! 
JK but not really....I will track me down soft ones to make a long sammich out of while on vaca this week.
JK but not really....I will track me down soft ones to make a long sammich out of while on vaca this week.
Posted on 8/17/13 at 1:48 pm to VOR
quote:
$5 or 6 each
Damn!
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