ake is baking, prepare the soft caramel sauce. Combine sugar, water
ins, or until onion is soft. Add garlic and cook for
Blanch asparagus in boiling salted water for 2-4 mins, until bright green. Drain. Season with fresh ground black pepper. Serve with soft-boiled eggs and whole grain toast.
achine.
For rolls with soft sides, place rolls close together
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.
Place butter in a skillet and allow to get very hot, white in appearance.
Dip soft crabs in egg wash, then dip in flour.
Put crabs in hot butter and be careful of the splatters.
Add seafood seasoning to taste, then lemon juice.
Turn soft crabs when brown and crisp, about 5 minutes.
Allow to cook 4 to 5 minutes on the other side.
Remove from heat, take soft crabs from pan and pat dry with paper towels.
Serve hot.
This quantity butter is for 4 soft crabs, approximately 2 soft crabs to 1 ounce of butter.
minutes; they should be soft and translucent; do not let
Dry soft crabs with paper towels.
Remove all cartilage from crabmeat.
Place soft crabs in shallow baking pan.
Remove top shell from crabs and stuff each crab cavity with about 3 tablespoons crabmeat.
Replace top shell.
Melt butter and pour evenly over crabs.
Bake at 400\u00b0 until shells turn red and crabs brown slightly, about 15 minutes.
Makes 6 servings, 2 crabs each.
Put dry ingredients together in one bowl.
Cream sugar and shortening in mixing bowl.
Add eggs and vanilla.
Next add flour and sour cream alternately.
Put in refrigerator for 2 hours. Roll out on floured board and cut with cookie cutter (cut bottom thicker than your top for raisin filled cookies).
Cut thick and bake at 450\u00b0 for 10 minutes.
The secret to keeping them soft is baking them at a high temperature and cutting them thick.
Makes 2 1/2 to 3 dozen raisin filled.
Makes 6 dozen sugar cookies.
Clean soft crabs; paper towel dry.
Dip crabs in white wine. Combine flour, corn meal, salt, pepper and Old Bay.
Coat crabs in flour combination.
Deep fry in Fry Daddy or Grand Pappy.
When crab floats on top, it is done.
Melt butter or margarine in saucepan and stir in onions, celery and carrot and cook and stir until vegetables are softened and tender.
Add in garlic if desired and cook and stir to soften and flavor.
Stir in bread cubes and cook and stir until combined with vegetables.
Stir in seasonings.
The mixture will be soft but add enough broth to soften and moisturize more. Filling should be moist but neither dry or soggy.
Serve hot or reheat in a covered casserole dish at 350F.
Use a side dish for poultry.
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.
Mix equal parts of Dr. Pepper (or other soft drink) and milk. Pour mixture into an 8 or 9-ounce cup.
Freeze for 1 hour.
Serve with a spoon.
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.
Mix soft cream cheese with green onions.
Stir in one jar of dried beef mixed with Worcestershire sauce.
Form ball and roll in second jar of dried beef.
Refrigerate until ready to serve.
dd additional flour to make soft dough.
Cover bowl tightly
Bake chicken at 350\u00b0 for 45 minutes.
Cut up into 1/2-inch cubes.
Saute chicken with minced garlic in a large skillet. Serve on soft wraps.
Makes 8 to 10 servings.
Place fruit in a baking dish, cut side up and pour cider over top. Sprinkle tops with sugar and cook at 425 degrees F for 17 minutes and finish under the broiler until browned.
To make soft serve, place ingredients in a blender and blend until smooth. Serve under fruit immediately or chill in freezer in a dish for 1 hour to make more scoopable.
Sprinkle with chia seeds and blueberries.
Pat cleaned soft crabs with paper to dry; salt and pepper each crab.
Lightly dust with flour.
Fold back shell on each side and sprinkle 1/8 teaspoon dry mustard on each side.
Heat butter in skillet (strips of bacon may be substituted for butter).
Brown crabs for about 5 minutes on each side.
Put a dash of Worcestershire on each crab.
Serve on toast (with bacon strip or sprinkle with sliced almonds which have been sauteed in butter).
To clean soft crabs, flip up the pointed ends of the crab and remove the gills (or as we called them, the devil) and just cut away the eyes. Rinse in cold water.
Salt and pepper each crab. Dredge in flour.
Heat butter in frying pan until hot and just smoking. Place two crabs in the butter at a time. Cook for about 2-3 minutes on each side or until golden brown. Remove to paper towel.
To make sandwich, place two crabs on a slice of white bread, add lettuce and tomato. Add mayonnaise to second slice of bread, salt and pepper to taste.