Best 2 Soft Shell Crabs Meuniere With Hazelnuts Recipes
For a unique and delicious seafood dish that can easily be prepared at home, look no further than soft shell crabs meuniere with hazelnuts. This classic French recipe features crispy, tender soft shell crabs lightly dredged in flour, sautéed in butter until golden brown, and topped with a creamy, flavorful meuniere sauce. The addition of toasted hazelnuts adds an irresistible nutty flavor and texture that elevates the dish to a new level of sophistication.
Here are our top 2 tried and tested recipes!
SOFT-SHELL CRABS MEUNIERE WITH HAZELNUTS
Provided by Moira Hodgson
Categories dinner, project, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Dip crabs in milk, then in flour seasoned with salt and pepper. Heat butter in a large skillet and saute the crabs, starting with the shell side down first for two minutes. Turn over and saute for one and a half to two minutes on the other side. Drain on paper towels.
- Add hazelnuts and hazelnut oil to pan and scrape up cooking juices. Serve crabs immediately with pan juices and nuts poured over them. Garnish with herbs and lemon wedges.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 16 grams, Carbohydrate 4 grams, Fat 22 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 186 milligrams, Sugar 1 gram, TransFat 0 grams
SOFT-SHELLED CRABS MEUNIèRE
Steps:
- Combine milk, salt, and pepper in a shallow dish and soak crabs 5 minutes. Lift 1 crab out of milk, letting excess drip off, and dredge in flour. Knock off excess flour and transfer to a tray. Repeat with remaining crabs, arranging them in 1 layer as coated.
- Heat clarified butter in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté crabs, upside down, 2 minutes. Turn over and sauté until golden brown, 2 to 3 minutes more.
- Transfer crabs to a serving dish. Add butter pieces to skillet and cook until golden brown with a nutty aroma. Add lemon juice and parsley (mixture will bubble up) and remove from heat.
- Season sauce with salt and pepper and drizzle over crabs.
Tips:
- To achieve perfectly crispy soft-shell crabs, ensure they are cleaned properly and thoroughly patted dry before cooking.
- Use a large skillet or sauté pan to prevent overcrowding the crabs and ensure even cooking.
- Heat the butter and oil combination over medium-high heat to create a sizzling surface for the crabs.
- Cook the crabs for 2-3 minutes per side, or until golden brown and cooked through.
- For the meunière sauce, use a combination of melted butter, lemon juice, parsley, and capers to create a flavorful and tangy sauce.
- Serve the soft-shell crabs immediately with the meunière sauce and garnish with additional lemon wedges and parsley.
- For the hazelnut picada, toast the hazelnuts in a dry skillet until fragrant and then chop them finely.
- Combine the toasted hazelnuts with parsley, garlic, and olive oil to create a flavorful and crunchy topping for the crabs.
Conclusion:
By following these tips, you can create a delicious and memorable soft-shell crab meunière with hazelnuts that will impress your guests and leave them wanting more. This dish is a perfect combination of flavors and textures, with the crispy crabs, tangy meunière sauce, and crunchy hazelnut picada coming together to create a truly special meal. Serve it as a main course with a side of your favorite vegetables or salad for a complete and satisfying dining experience.
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