Ingredients with Measurements:
- 4 soft-shell crabs, cleaned
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 cup buttermilk
- 1/2 cup cornmeal
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil
- 1 avocado, diced
- 1 tomato, diced
- 1/4 cup red onion, diced
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Mixing bowls
- Tongs
Step-by-step instructions:
1. In a shallow bowl, mix together flour, salt, black pepper, and cayenne pepper.
2. In another shallow bowl, pour buttermilk.
3. In a third shallow bowl, mix together cornmeal, paprika, garlic powder, onion powder, thyme, oregano, basil, salt, and black pepper.
4. Heat vegetable oil in a large skillet over medium-high heat.
5. Dredge each crab in the flour mixture, then dip in buttermilk, and finally coat in the cornmeal mixture.
6. Place the crabs in the skillet and cook for 3-4 minutes on each side, until golden brown and crispy.
7. In a separate bowl, mix together diced avocado, tomato, and red onion.
8. Add lime juice, olive oil, salt, and pepper to the avocado-tomato mixture and toss to combine.
9. Serve the soft-shell crabs with the avocado-tomato salad on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 8 minutes
Temperature:
- Medium-high heat for cooking the crabs
Serving size:
- Serves 4
Nutritional information:
- Calories: 410
- Fat: 28g
- Carbohydrates: 25g
- Protein: 16g
Substitutions for ingredients:
- Instead of soft-shell crabs, you can use shrimp or fish fillets.
- Instead of buttermilk, you can use regular milk or yogurt.
- Instead of cornmeal, you can use breadcrumbs or panko.
Variations:
- Add diced jalapeno or serrano peppers to the avocado-tomato salad for some heat.
- Use different herbs and spices in the cornmeal mixture, such as chili powder or smoked paprika.
- Serve the soft-shell crabs on a bun with lettuce, tomato, and mayonnaise for a sandwich.
Tips and tricks:
- Make sure to clean the soft-shell crabs thoroughly before cooking.
- Use a splatter screen to prevent oil from splashing while cooking.
- Don't overcrowd the skillet, cook the crabs in batches if necessary.
Storage instructions:
- Soft-shell crabs are best eaten fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, place the crabs in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
- Serve the soft-shell crabs on a platter with the avocado-tomato salad on the side.
- Garnish with fresh herbs, such as parsley or cilantro.
Pairings:
- Serve with a side of coleslaw or potato salad.
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Coleslaw
- Potato salad
- Roasted vegetables
Troubleshooting advice:
- If the cornmeal mixture is not sticking to the crabs, try patting them dry with paper towels before coating.
Food safety advice:
- Make sure to cook the crabs to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- Soft-shell crabs are a delicacy in many parts of the world, and are often served in the spring and summer months when they are in season.
Flavor profiles:
- The soft-shell crabs are crispy and flavorful, with a slightly spicy kick from the cornmeal mixture.
- The avocado-tomato salad is fresh and tangy, with a creamy texture from the avocado.
Serving suggestions:
- Serve the soft-shell crabs as a main course for a summer dinner party or backyard barbecue.
- Pair with a refreshing cocktail, such as a margarita or mojito.
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