Crispy Softshell Crabs in a Nest
Soft shell crabs are a delicacy of the Cheaspeake region, and they are much easier to clean and cook than most people imagine. This recipe is for four entrées with two soft shell crabs per person, but you could also serve 8 appetizer portions of one soft shell crab per person. Either way, you might want to buy a few extra – they’re not in season long and are very delicious! Soft shell crabs are actually blue crabs in a molting stage, and they are best when purchased live.
Recipe Summary
Difficulty: medium
Prep time: 20 minutes
Cook time: 5 minutes
Yield: 4 entrée portions
Ingredients
8 small softshell crabs
1 packet of kataife (shredded filo dough)
2 large eggs
1 shallot, finely chopped
2 jalapenos
2 green onions, sliced, white & green parts
1 teaspoon Old Bay
1 teaspoon salt
½ teaspoon freshly ground black pepper
3 - 4 cups vegetable oil for frying, depending on the size of the frying pan
Special equipment
Surgical gloves, liquid thermometer
Methode
Clean or "dress" the soft shell crabs: Wear sanitary surgical gloves for this task. Soft shell crabs have a lot of bitterness in their facial area, so it’s best to remove this before cooking. With culinary shears, cut a straight strip one-third of an inch wide just behind the crab’s eyes to remove the "face" of the crab. Next, turn the crab over and lift up the skinny center portion of the crab – this “flap” will easily pull off. Next, remove the gills - these are just under each side the outer soft shell, and can be pulled off easily. Remove any other yellow organs that you can see and discard. Repeat this process with the rest of the crabs until they are all "dressed."
Roast the jalapenos: Set the oven on broil. When hot, broil the jalapeno peppers, turning once or twice, until they are charred on all sides. Remove them from the oven and place them in a cup or bowl, then cover with plastic wrap to let them steam. When cool, the skins will be easy to remove. Remove the seeds and dice the jalapenos.
Make an egg batter: In a medium bowl, whisk together the eggs, shallots, roasted jalapenos, spring onions, Old Bay seasoning, salt and black pepper.
Heat the oil to 350 degrees: Pour the vegetable oil into a 12-inch pan and turn the burner to medium-high. Let the oil heat for about 10 minutes, then test it with a liquid thermometer. When it reaches 350 degrees, it's ready to fry the crabs. The temperature is important – if it’s too cool, the crabs won’t cook properly, if it’s too hot, you the oil will spatter which is dangerous.
Bread the crabs: Just before frying, divide the packet of kataife into 8 portions. One at a time, dip each bundle of kataife in the egg batter, then wrap it around the body of the soft shell crabs. Place the kataife-wrapped crabs on a cookie sheet lined with parchment paper.
Deep-fry the soft shell crabs in 2 batches: Place four soft shell crabs in the 350 degree oil and deep fry them until golden brown, about 3 to 4 minutes. Remove them from the oil with a slotted spoon or mesh frying net. Repeat the frying process with the remaining crabs and serve immediately.
“Dinner is Served. Bon Appetit!” — Chef Patrice Olivon
Serve on a bed of Pickled Citrus Carrot Curls with Tartar Sauce with a Twist on the side. Try Chilled Cucumber & Apple Soup as an appetizer and Rhubarb Parfait for dessert.
Nutritional Information: Per Serving (excluding unknown items): 707 Calories; 38g Fat (48.9% calories from fat); 25g Protein; 64g Carbohydrate; trace Dietary Fiber; 184mg Cholesterol; 2797mg Sodium. Exchanges: 4 Grain (Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 6 Fat.
From: Dinner is Served, a public television series
© 2009 Fresh TV Creative, LLC, All Rights Reserved.
For more information about Chef Patrice and Dinner is Served,
visit www.chefpatrice.tv