Author Archives: Joyce Taylor

Cleaning Soft-Shell Crabs

Posted on May 15, 2012 | Leave a comment

How to Select, Handle, Clean and Store Seafood

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The thought of cleaning soft-shell crabs can be intimidating however, after a few steps explained below, you will quickly have them ready for the frying pan.

With scissors, cut across body just behind eyes to remove face.

Turn crab on its back. Lift and remove apron and vein attached to it.

Turn crab over and lift one side of top shell.

With small knife, scrape off grayish-white gill. Repeat on other side. Rinse crab gently under cold, running water, then pat dry.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor

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Posted in How to Select, Handle, Clean and Store Seafood

Deep-Fried Flounder

Posted on April 9, 2012 | Leave a comment

another fresh seafood idea

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When frying we generally use canola oil because it has the lowest level of saturated fat of any vegetable oil. It also contains a relatively high level of monounsaturated fatty acids. Safflower oil ranks second to canola in low levels of saturated fat.

  • 1 pound flounder fillets, cut into 2-inch pieces
  • 1 egg, beaten
  • 1 tablespoon milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup cornmeal
  • oil for frying

In small bowl, combine egg, milk, salt and pepper. Place cornmeal in shallow dish. Dip fish in egg mixture, then roll in cornmeal. Fry in deep fat at 375 F until golden brown, about 8 to 10 minutes. Drain on paper towels. Serves 3 to 4. (Smaller, thinner pieces near the tail will require about 2 minutes less cooking time.)

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor

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Posted in Another Fresh Seafood Idea