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.
ins, or until onion is soft. Add garlic and cook for
ayers.
First, place soft shells clams on seaweed;.
Next, little
ax paper.
Drop the clams into the egg-milk mixture
Wash shell clams thoroughly, discarding any broken shells or open clams.
Set aside.
Pour water into 2-quart casserole.
Cover and microwave on High (100%) until water boils, 3 to 4 minutes. Add clams; cover and microwave on High (100%) until clams open, 4 to 6 minutes, stirring after half the cooking time.
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.
ne pointed side of top shell and remove the gills by
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!
minutes; they should be soft and translucent; do not let
egrees C). Set prebaked tart shell on a baking sheet (see
Soak clams in cold salted water for
Scrub outside of clam shells thoroughly, discarding any broken or open clams.
Soak clams in salted water for at least 3 hours to clean.
Rinse and drain clams.
Place water in 2-quart casserole. Microwave at High for 2 to 3 1/2 minutes or until water boils. Add clams.
Cover.
Microwave at High for 3 to 5 1/2 minutes or until clams open, stirring once.
Remove clams from casserole as they begin to open.
Remove each clam from shell.
Reserve half of each shell.
Mince clams.
Set aside.
Cook & stir onion, chiles and garlic in oil in 6-quart Dutch oven until onion is tender.
Stir in remaining ingredients except for seafood.
Heat to boiling, reduce heat & simmer uncovered 15 minutes.
Add clams; cover & simmer until clams open, 5-10 minutes. (Discard any clams that have not opened.).
Carefully stir in shrimp, cod and crabmeat. Heat to boiling, reduce heat, cover & simmer until shrimp are pink and cod flakes easily with fork, about 4-5 minutes.
Beat egg in a small bowl and add milk.
In a separate bowl, mix flour with salt, pepper and paprika.
Put cracker meat in another bowl.
Make a batter of flour, baking powder, salt, milk, clam liquor and well beaten
eggs.
Chop
clams.
Season
with salt and pepper and add to
batter.
Drop
by
tablespoon into deep fat (360\u00b0 to 370\u00b0).
Fry for 2 or 3 minutes.
*Place clams in the freezer for 12 minutes.
This will allow easier opening.
Open with appropriate clam knife.
Clam knife will split clam into 2 even portions per clam.
Place each 1/2 clam on a cookie sheet to wait for the sauteed mixture.
Scrub clams in cold water. Drain in cold water.
Mix butter, lemon juice and garlic powder.
For the chili sauce, combine oyster sauce, chili jam and 1/4 cup water in small bowl. Set aside
Combine cornstarch, spices and lemon peel in medium bowl. Dip crab in eggs, then in spice mixture to coat; shake off excess.
Heat vegetable oil in wok on medium-high heat. Deep-fry crab, in batches, until lightly browned. Remove from wok; drain on paper towels.
Heat 2 tbsp peanut oil in wok on high heat. Stir-fry corn, bok choy and half the chili sauce until bok choy wilts. Season to taste.
Divide bok choy mixture between serving plates ...
Chop celery and onions fine and cook in butter until soft. Mince clams in blender, then crumb bread in blender.
In dish, mix celery, onions, clams and crumbed bread well.
(Use no clam juice, only what clings to clams.)
Beat egg and add pepper and Worcestershire sauce to it; mix well.
Add parsley last.
If too juicy, add more fresh bread crumbs.
Put dry crumbs in another dish and drop a tablespoon of mixture in crumbs.
Coat well, using hands.
Repeat.
Fry in small amount of oil until golden brown.