SAUTEED SOFT-SHELL CRABS
Provided by Moira Hodgson
Categories dinner, lunch, main course
Time 40m
Yield 2 servings
Number Of Ingredients 17
Steps:
- Heat the olive oil in a saute pan and add shallot and garlic. Cook gently for about two minutes, or until translucent. Add the tomatoes and stir until the juices are released.
- Turn up the heat and cook until the tomatoes are somewhat dry.
- Season with salt, pepper and cayenne.
- Remove from heat and whisk in the butter, a few cubes at a time. Adjust seasoning and stir in the parsley and basil. Add lemon if necessary. Keep the sauce warm (do not overheat or it may curdle).
- Prepare the leeks. Remove the green part and cut the leeks in julienne. Wash and dry them thoroughly. Heat the peanut oil in a deep fryer and fry the leeks until light golden brown and crisp. Drain on paper towels and salt lightly. Set aside.
- Prepare the crabs. Dip the crabs in milk, then in seasoned flour. Heat the peanut oil 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 of paper towels.
- Serve the crabs on heated plates. If serving two crabs person, spread tomato butter on each plate and place the crabs in a V shape, with the legs facing each other. Mound the fried leeks in the middle of the V and garnish with parsley or basil leaves. If serving three crabs, arrange them in a triangle and mound the the leeks in the center. Garnish.
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Hope Lemaster
hope.lemaster94@gmail.comI can't wait to try this recipe!
Nazi Technical
technicalnazi43@hotmail.co.ukThis recipe is a great way to use up leftover soft-shell crabs.
Kamil Ah Sadat Moufaq
a@yahoo.comI'm not sure what I did wrong, but my crabs turned out soggy.
Kadezia Coker
coker.kadezia22@yahoo.comThese crabs are the perfect appetizer for a summer party.
Sofiya Sankhar
ss53@aol.comI love the way the lemon and garlic flavors complement each other in this dish.
Mercy Okyere
okyere_m@hotmail.comI've made this recipe several times, and it's always a hit. The crabs are always crispy and flavorful.
Arshad Gujjar
arshadgujjar@aol.comThese crabs were a bit too greasy for my taste.
Qaisar Jutt
qaisar.jutt@gmail.comI'm not a big fan of seafood, but I really enjoyed these crabs. They were cooked perfectly.
Tristan caleb Chippendale
tc85@gmail.comThe crabs were a bit pricey, but they were worth it. They were so delicious!
Keasha Kwacha
k-k37@aol.comThis recipe is a keeper! I'll be making it for my friends and family all summer long.
Yasmin Arshad
ay2@yahoo.comI'm allergic to shellfish, but I still enjoyed watching my family eat these crabs. They looked delicious!
Liaqat Lashari
liaqat-l@hotmail.co.ukThe crabs were a little bland. I think I'll add some more seasoning next time.
Mahir Pk
p.m19@aol.comThese crabs were so good, I ate the whole batch myself!
Khuliso Ramphai
k@aol.comI thought the recipe was a bit too complicated. I ended up simplifying it, and the crabs still turned out great.
AXMED YARE
axmedyare42@yahoo.comThe crabs were a little overcooked, but the flavor was still good.
Shadricka Tema
t.shadricka@gmail.comThese crabs were amazing! I'll definitely be making them again.
Janak Aryal
janak-a@hotmail.frI've never cooked soft-shell crabs before, but this recipe made it easy. The crabs were tender and flavorful, and the sauce was the perfect complement.
Umar Aamir
u35@hotmail.comThese soft-shell crabs were a hit! The batter was light and crispy, and the crabs were cooked perfectly. I served them with a side of lemon wedges and tartar sauce, and they were delicious.