Sprinkle soft-shell crabs with salt.
Roll in a mixture of fine saltine cracker crumbs, and flour.
Dip in a mixture of slightly beaten egg and milk; roll in crumbs and flour mixture again.
Heat salad oil in a skillet.
Fry crabs in hot fat 3 to 5 minutes on each side, depending on size of crabs.
Drain.
Serve with lemon wedges.
Clean each crab. Lift one pointed side of top shell and remove the
eel in medium bowl. Dip crab in eggs, then in spice
ut do not remove top shell.
2. Rinse well in
ins, or until onion is soft. Add garlic and cook for
Remove the soft feelers or \"dead man\" under each side of the shell.
Remove eyes, mouth and sandbag under mouth.
Wash crabs well in cold water and dry on paper towel.
Mix milk and egg; season with salt and pepper.
Soak crabs in this mixture for one hour.
Roll in flour and fry in deep fat fryer for 20 minutes or until reddish brown.
Garnish with lemon slices and chopped parsley.
Serve with Tartar Sauce.
Serves 6.
n the center of the crab should read 145\u00b0F), about
erve with Asian Slaw and Crab Dipping Sauce.
Deep Fried Beef Rolls:
Brown grown beef in a skillet.
Discard excess fat.
Mix ground beef with chopped scallions, salt, coriander and eggs.
Fill each spring rolls with ~ 2-3 tablespoon of the ground beef mixture.
Fold the edges to make a rectangle shaped rolls.
Deep fried beef rolls in oil, 2-3 minutes per side.
Dipping Sauce:
Mix all ingredients together, cover with plastic wrap, chill for at least 1 hour before serving.
Melt butter in skillet.
Put soft shelled crab in and sprinkle a little Old Bay and pepper.
Cover and cook slow for 5 minutes. Remove cover and increase heat.
Brown on both sides.
Serve on bread with mayonnaise or butter, lettuce and thin slice of tomato.
You may also like a thin slice of sweet onion on the sandwich.
To clean crabs, remove spongy substance (gills) the lies under the tapering points on either side of back shell. Place crabs on back, and remove the small piece at lower part of shell that terminates in a point (apron). Wash crabs thoroughly;drain well.
Remove any cartilage or shell from crabmeat. Combine crabmeat and next 7 ingredients, mix well. Stuff crabmeat mixture evenly into cavity of each crab, dredge crabs in flour. Fry crabs in deep hot oil (375F) for 1 to 2 minutes. Drain on paper towels. Serve right away.
ry pan to about 1\" deep. Heat to very hot.
Clean and wash crabs; drain well.
Place breader mix and 3 crabs at a time in shaker bag.
Coat well and place in hot, deep fat.
Cook until golden brown.
Drain on paper towels.
emove the feeler underneath the crab shells on both sides; rinse
br>Heat oil in a deep frying pan over high heat
eat the oil in a deep-fat fryer and when hot
emove, set aside.
Clean crab and cut into 6 pieces
In a deep skillet, mix together the cheriyaki glaze, Worcestershire sauce, mirin and soy sauce. Bring to a boil over medium heat. Place the crabs side by side in the sauce, with the top shell down. Cook for about 5 minutes, then turn and cook for 5 more minutes. Remove to serving plates, and serve with plenty of napkins!
Preheat broiler.
Combine butter, lemon juice and pepper. Roll crab in butter mixture and then lightly in flour.
Put on rack, 2-inches from heat and broil for 10 minutes.
Turn once.
Season crabs with salt and pepper and dredge in the flour, shaking off excess. Set aside.
In a large skillet over medium high heat, add the oil and saute the crabs until soft, about 2 minutes on each side. Remove the crabs and set aside. Add the garlic and cook for 1 minute. Then add the capers and white wine. Cook until wine has reduced to about 1/2. Swirl in the butter and the chopped chives. Season with salt and pepper.
Transfer crabs to a plate, spoon sauce over the crabs.
Emeril garnishes with a dusting of Emerile Essence.