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Soft shell crabs instead of steamed

September 02, 2011|Scott Anderson | Culinary Passion

Is there anything better than a pot of freshly steamed crabs? I venture to say yes, and that would be some freshly cooked soft shell crabs.

Now this recipe is a spiced up version of the good old favorite, so be sure to serve a favorite beverage or two to cut the heat.



— Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va.



Soft shell crabs



8 small soft shell crabs, cleaned

1/2 cup all-purpose flour

1/2 teaspoon blackened seasoning

1/4 cup grapeseed oil

2 fresh chili peppers, seeded and sliced

6 scallions, sliced and chopped

Coarse sea salt

1 cup shredded cabbage

1/4 cup shredded jicama

1/4 cup shredded red cabbage

6 ounces sweet chili sauce



Take the crabs and make sure that the face has been cut off and that the gills have been removed, pat dry with paper towel. In a separate bowl, set up the flour and blackened  seasoning for dredging.

Dredge the crabs in the flour, lightly coating them.  

Heat the oil in a shallow pan until very hot, then gently place crabs into the oil.

You might need to do separate batches depending upon the size of your pan.  

Fry 3 minutes per side, until they are a nice golden brown but still soft in the middle.  

Remove from oil and place on a paper towel to catch excess oil.

Then place in oven to stay hot.

Add the chili peppers and scallions to the remaining oil and cook for 2 to 3 minutes.

Add a touch of salt to taste, and turn off heat and set aside.

Mix the cabbages together and add in the jicama.

Place a small amount on a dinner plate, add on two crabs and sprinkle with sautéed chili pepper mixture.

Drizzle on sweet chili sauce and enjoy.

Serves 4.

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