sauce can be refrigerated, covered, for at least 1 week; bring
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.
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.
Combine the marinade ingredients and mix well.
Add the cleaned crabs to the marinade and refrigerate for at least an hour.
Broil or grill the crabs for about 10-15 minutes, basting once with the sauce and turning halfway through cooking time.
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.
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!
Mix flour, salt, pepper and baking powder.
Dredge crabs in flour mixture to coat well.
In a large frypan or electric skillet, heat about 1/2 inch of oil to 375\u00b0.
Add crabs and lower heat to 350\u00b0.
Cook crabs until browned, about 5 minutes on each side.
Serves 6.
shallow pan. Dip the crabs in the milk and dredge
Coat crabs with flour seasoned with salt
Preheat oven to 400\u00b0. Rinse crabs under cold water and drain. Place them in a shallow baking pan.
Melt butter and add lemon juice and parsley.
Clean crabs; drop them in oil.
Salt and pepper.
Have broiler hot (500\u00b0).
Cook 10 minutes.
Serve on toast with melted butter, parsley and sliced onions.
Rinse crabs under cold water and drain.
Coat them in mixture of bread crumbs, flour, salt and pepper.
Put 1/8 inch oil in a large frying pan, and fry them over medium heat, about 4 minutes on each side, until nicely browned.
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.
ggs and milk.
Dredge crabs in egg mixture, then add
stirring occasionally, for 3 mins, or until onion is soft. Add garlic
ne pointed side of top shell and remove the gills by
side.
To Cook the Crabs: In a wide, shallow bowl
For the chili sauce, combine oyster
Prepare the aioli: Mix all of the ingredients together until homogenous.
Set aside in the refrigerator until ready to use.
Prepare the crabs: Pat the crabs dry and dredge in the flour mixture.
Heat 1/2 of the olive oil in a skillet over high heat.
Add two of the crabs and cook for about 3 minutes per side, or until browned.
Remove from the skillet and keep warm.
Add the rest of the oil and cook the other 2 crabs.
Serve at once on crusty bread that has been spread with the aioli.
Mix everything, except crabs, in a shallow baking dish. Add crabs and cover.
Marinate in the fridge for 1/2 hour.
Place crabs on a hot grill.
Cook for 15 minutes on each side basting and turning often.
To decrease cooking time, cover grill with large lid to help circulate the heat evenly.
Crabs are done when they are pink/red and slightly crisp, but still moist.
Cook time does not include time to marinate.