You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
I love those guys. Just sprinkled with Old Bay, broiled, and into a bun. Lucky you!
- Thread starter Marg CDN
- Start date
cynupstateny
Well-known member
I've never cooked them myself- only had them at restaurants. A friend
had them last night. Said she soaked them in buttermilk for a while, rolled them in a mix of equal parts of self rising flour and yellow cornmeal and fried them. Your way sounds easier, tastier and healthier.
Thanks
had them last night. Said she soaked them in buttermilk for a while, rolled them in a mix of equal parts of self rising flour and yellow cornmeal and fried them. Your way sounds easier, tastier and healthier.
Thanks
I like them any old way--here's another REC: Sauteed Soft Shell Crabs with Capers & Lemon...
Sauteed Soft Shell Crabs With Capers And Lemon
Serving Size : 4
8 small Soft Shell Crabs
Salt and pepper
1/4 cup oil
2 tablespoons unsalted butter -- divided
2 tablespoons capers
3 tablespoons fresh lemon juice
2 tablespoons parsley -- finely chopped
new potatoes -- boiled, smashed
Garnish:
Chopped Parsley -- to taste
Olive Oil -- to taste
Clean crabs by rinsing in cold water as you remove the gills, apron, and mouth.
Season crabs with salt and pepper. In a saute pan over medium heat, heat oil and 1 tablespoon of butter.
Add the crabs to the hot pan, back side down and saute over medium heat. Turn them with a spatula to cook the other side when they are crisp and browned.
When they are completely cooked, about 3 minutes each side, remove to a warm platter. Add the capers and remaining butter to the pan and brown 1 minute. Add the lemon juice and parsley to the hot pan and pour over the crabs on the platter or on individual plates.
Serve on a bed of smashed new potatoes with lots of fresh chopped parsley and olive oil.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 843 Calories; 55g Fat (59.2% calories from fat); 22g Protein; 64g Carbohydrate; trace Dietary Fiber; 106mg Cholesterol; 2276mg Sodium. Exchanges: 4 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Sauteed Soft Shell Crabs With Capers And Lemon
Serving Size : 4
8 small Soft Shell Crabs
Salt and pepper
1/4 cup oil
2 tablespoons unsalted butter -- divided
2 tablespoons capers
3 tablespoons fresh lemon juice
2 tablespoons parsley -- finely chopped
new potatoes -- boiled, smashed
Garnish:
Chopped Parsley -- to taste
Olive Oil -- to taste
Clean crabs by rinsing in cold water as you remove the gills, apron, and mouth.
Season crabs with salt and pepper. In a saute pan over medium heat, heat oil and 1 tablespoon of butter.
Add the crabs to the hot pan, back side down and saute over medium heat. Turn them with a spatula to cook the other side when they are crisp and browned.
When they are completely cooked, about 3 minutes each side, remove to a warm platter. Add the capers and remaining butter to the pan and brown 1 minute. Add the lemon juice and parsley to the hot pan and pour over the crabs on the platter or on individual plates.
Serve on a bed of smashed new potatoes with lots of fresh chopped parsley and olive oil.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 843 Calories; 55g Fat (59.2% calories from fat); 22g Protein; 64g Carbohydrate; trace Dietary Fiber; 106mg Cholesterol; 2276mg Sodium. Exchanges: 4 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
patbastrop
Well-known member
awwww -- their faces???? sheesh NT
cynupstateny
Well-known member
DH is the one who cleans guts out of the stuff I buy. He's in Philly so I'm buying them cleaned.