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
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.
Mix ingredients.
Spread on soft flour taco shells.
Roll and cut into 1 inch sections.
Serve with salsa.
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
Cook hamburger in skillet until lightly brown.
Add taco seasoning with small amount of water.
Simmer until water is gone; stir occasionally.
Take up into bowl.
Chop or shred onion, tomatoes and lettuce; place in separate small bowls.
May also serve with sour cream and taco sauce.
Cook beef or turkey in skillet until brown.
Pour off grease. Add water and seasoning.
Simmer about 10 minutes.
Warm shells in oven at 300\u00b0 for 5 to 8 minutes.
Place taco shell on plate.
Fill with layer of each:
meat, cheese, tomato, lettuce and sauce. Roll and enjoy!
time to form a soft dough.
Cover and let
eat, onion and garlic. Add Taco Seasoning Mix, cumin, diced green
Mix all ingredients together.
Spread a thin layer on each taco shell.
Roll up shell like a hot dog; refrigerate.
(Best if left in refrigerator overnight.)
When firm, slice into 1/2-inch or smaller pieces and serve.
This makes an excellent hors d'oeuvre!
ut the taco mixture on the shell.
Roll the shell up, repeat
ook until the onions are soft. Add in the garlic and
heese slice start to go soft turn the corn tortillas over
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 ...
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.
et aside.
For the Taco Filling:
Cook hamburger until
Place first 5 ingredients in crock-pot on high until thoroughly hot.
Add Velveeta.
Turn on low until melted.
Stir and serve with chips, taco shells or wrap in tortillas.