Preparing Soft Shell Crabs
Frozen soft shell crabs that are bought in the market are often ready to cook as they’re dressed or cleaned. If they’re fresh however, it is you who will need to do all the preparation which is an easy process. You can get started by just snipping behind the eyes, which is across the front of shell. Whether you believe it or not you can almost instantly dispatch the crab by only using a pair of scissors.
Next thing you have to do is to lift up the half of top shell and then, remove the lungs or feathery grills, flip over the crab and pull the lower hinged plate at the bottom of shell and that is it, you are done.
You might be thinking of how you can eat soft shell crabs now that you’ve pulled off the meats. Well in reality, the crab’s meat is juicy, sweet and bursts with crab flavors and the shell is pliable so you can get to eat them whole. There are simple ways to cook the crab meat and the best of it is through grilling, broiling and the most popular, frying. As a general rule, soft shells have to be fried or broiled for around 4 minutes on each side, which is a total of 8 minutes. When grilling the crab on the other hand, it should be 5 minutes on every side.
Figuring Out Meals
Put flour on the crab lightly and then, fry it in the pan using butter that’s mixed with a bit of oil. One great variation for this is to cook them in olive oil and butte, you can deglaze the pan with a bit of white wine that is coupled with freshly squeeze lemon juice, 2 teaspoon of tiny capers and also, chopped parsley together with cracked pepper and salt.
Meals: 10 Mistakes that Most People Make
Soft shell crabs that are deep fried and breaded are something that no one can deny. Putting tomato and lettuce as well on lightly toasted bread alongside a hint of tartar sauce or mayonnaise spread is always a perfect way of eating a classic sandwich. Simply add coleslaw and you are all set. Using a standard breader or coating mix will do as well but if you want to, you can create a mix of your own with half cornmeal and half flour, season it with generous amount of black pepper and garlic powder and don’t forget a pinch of cayenne.
On the other hand, just a quick word of caution when cooking soft shells, there is an imminent possibility for steam to build up in its legs and claws as well, causing hot oil to burst and spatter. Fortunately, this can be simply averted by pushing pin through the leg and claw segment before deep frying it.