Another Fresh Seafood Idea
For many seafood lovers, the ultimate delicacy is soft-shell crabs. They are eaten almost whole—claws, flippers and new shell included.
Soft-shell crabs, commonly called soft crabs, are blue crabs that have shed their hard outer shells as they grow. They are not a separate species.
Soft crabs are available live, dressed and fresh-frozen. If you purchase them live, the dealer will often clean them for you. Handle them carefully to preserve the large pieces of meat.
Graded by size, soft-shell crabs range from mediums, 3 ½ to 4 inches wide, to whales, more than 5 ½ inches. Cooking times are usually given for average size crabs; adjust time for other sizes.
In coastal North Carolina, most people pan-fry them. The ultimate Down East sandwich consists of a fried soft crab served with mayonnaise on a soft white bun.
Enjoy soft crabs in a variety of ways—sautéed, baked, broiled, deep-fried and grilled. For additional flavors, serve them stuffed or with sauces.
Soft-shell crabs are low in calories, fat and cholesterol.
- 8 soft-shell crabs
- ½ teaspoon salt
- ½ cup flour
- ½ teaspoon freshly ground black pepper
- ½ teaspoon paprika
- 3 tablespoons fresh lime juice
- 4 tablespoons canola oil
- 4 tablespoons margarine or butter
Prepare Lime Mayonnaise and set aside.
In large bowl, combine flour, salt, pepper and paprika. Lightly dredge crabs in mixture and gently shake off excess.
Heat oil in large skillet to 375 F. Add margarine and melt. Add lime juice and mix. Place crabs in skillet, topside down. Cook until reddish-brown on one side, about 5 minutes. Turn crabs and cook until done, about 5 more minutes. Drain on paper towels. Serve with Lime Mayonnaise.
Lime Mayonnaise:
- 1 cup mayonnaise
- 3 tablespoons fresh lime juice
- ¼ teaspoon cayenne pepper
- 1/8 teaspoon salt
- 1 tablespoon lime zest
In small bowl, combine mayonnaise, lime juice, cayenne, salt and lime zest. Set aside for flavors to blend. Serve with cooked crabs.
Contributed by Joyce Taylor.
