Fear not foodie friends! If you love soft shell crab but don’t know how to make it, we’re gonna show you how!
You take a lesson from your favorite fish market! Or keep on a readin.. 🙂
Not only did he explain the differences in fat content of fish and how to best cook each kind, he let us get in there and trim everything ourselves. We got to taste test several of his terrific dishes after he showed us how to cook them. While we were enjoying the class we got to sample several delicious local wines from Unbridled Spirits. (located right next to Afishionados in the The Friendly Market)
The cooking lesson included:
* Baked Balsamic Amberjack
* Sauteed Asian Teriyaki Sea Bass & Tuna
* Seared Ahi Tuna w/ House Seasoning
* Seared Garlic Scallops and Ginormous Shrimp
* Mahi Fish tacos with Afishionado’s own Texas Caviar
* And my favorite.. Crusty Soft Shell Crab
That last one is the recipe I’m gonna share here because I was so excited about finally getting to cook something I never thought I’d try. The BIG kicker… It was still MOVING when we began to prepare it! (that tickled my foodie bone!)
So lets get down to it! I bought some of these VERY fresh little crabby babies, went home and remade the dish. My son helped me get some detailed pics to show you how to trim them. So, here goes…
1. Using a sharp pair of cooking scissors, trim the face off (I know.. don’t be squeamish! Remember biology class dissection?)
Just cut straight across the top part of the crab.
2. Turn the crab over and trim the tail. Just lift it up from the underside, pull it back and cut it off.
3. Turn the crab over again and lift the side of the top shell up.
4. Pull the brownish part back (the lungs) and trim them off. Do both sides of the crab.
5. Once the trimming is done, dip the crab in egg to coat both sides.
6. Dip the crab in the Panko breading and cornstarch mixture to bread both sides well.
7. Repeat steps 5 and 6.
8. Fry to brown on both sides and serve hot with your favorite sauce.
Yes, you eat the shell and all! It’s all crispy goodness right there! And with that scrumptiously seasoned breading all fried up golden brown, MMMM MMMM YUM!
Making these delicious treats was WAY easier than I ever dreamed it would be and it was SO FUN!!
If you’ve always wanted to try making soft shell crabs but didn’t know how to go about it, I hope this little seafood 101 lesson helps you. It sure made me happy! And if you’re in the area and want to take a lesson for your self, meet new friends and have a great time with delicious seafood, give Afishionados a call to reserve your spot for the next Seafood 101 lesson! I’ll be there, too!
I wish all my foodie friends out there a beautiful Saturday! And thank you for sharing foodie fun and fascination here with me! Till next time ~ much love, Connie
- Olive oil for frying
- 4 fresh soft shell crabs
- 1 egg
- 2 tbsp milk or water
- 1 C Panko bread crumbs
- 3/4 C corn starch (may use flour also)
- 1 tbsp seafood seasoning
- My tartar sauce:
- 1/2 cup mayonnaise
- 1/2 small onion, finely minced
- 2 lg slices dill pickle, finely minced
- 1 tsp smoked paprika
- Heat enough olive oil to cover the bottom of a large skillet (4-5 tbsp).
- Trim the face, tail and lungs off of the crabs.
- In a medium bowl, whisk the egg and milk together. In another medium bowl, combine the flour, corn starch and seasoning.
- Dip each crab in the egg mixture and then coat them with the Panko and cornstarch mixture. Repeat the egg dip and Panko cornstarch coating.
- When the oil is good and hot, (sizzling when a pinch of flour is tested) place each crab in (not crowding the pan).
- Cook until browned on on bottom and flip. Brown on the other side. The crab will be crispy on the outside and white (opaque) and tender on the inside.
- Note: If necessary, add more oil to the pan to keep the crust from burning when working in batches. Adjust heat as needed.
- For the tartar sauce:
- Combine all ingredients and serve with hot soft shell crab
Recipe by: Connie Murray @happybellyfoodie via John LaFontaine from Afishionados