Ingredients with Measurements:
- 4 soft-shell crabs, cleaned and patted dry
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 1/2 cup buttermilk
- 1/2 cup cornmeal
- 1/4 cup vegetable oil
- 1 mango, peeled and diced
- 1/2 red onion, diced
- 1/2 red bell pepper, diced
- 1/2 jalapeno pepper, seeded and minced
- 1/4 cup chopped fresh cilantro
- 1 tablespoon lime juice
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Mixing bowls
- Cutting board
- Chef's knife
Step-by-step instructions:
1. In a shallow dish, combine the flour, salt, black pepper, cayenne pepper, and paprika.
2. Pour the buttermilk into another shallow dish.
3. In a third shallow dish, combine the cornmeal and a pinch of salt.
4. Dredge the crabs in the flour mixture, shaking off any excess.
5. Dip the crabs in the buttermilk, then coat them in the cornmeal mixture.
6. Heat the vegetable oil in a large skillet over medium-high heat.
7. Add the crabs to the skillet and cook for 3-4 minutes on each side, or until golden brown and crispy.
8. While the crabs are cooking, make the mango salsa. In a mixing bowl, combine the mango, red onion, red bell pepper, jalapeno pepper, cilantro, lime juice, salt, and pepper.
9. Serve the crabs hot with the mango salsa on top.
Time:
Preparation time: 20 minutes
Cooking time: 8 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 360
Fat: 16g
Saturated Fat: 2g
Cholesterol: 65mg
Sodium: 520mg
Carbohydrates: 35g
Fiber: 3g
Sugar: 10g
Protein: 19g
Substitutions for ingredients:
- Soft-shell crabs can be substituted with shrimp or fish.
- Buttermilk can be substituted with regular milk or yogurt.
- Cornmeal can be substituted with breadcrumbs or panko.
Variations:
- Add diced avocado to the mango salsa for a creamier texture.
- Use different types of peppers in the salsa for a spicier or milder flavor.
- Add a pinch of cumin or chili powder to the flour mixture for extra flavor.
Tips and tricks:
- Make sure the crabs are completely dry before dredging them in the flour mixture.
- Use a splatter screen to prevent oil from splattering while cooking the crabs.
- Don't overcrowd the skillet, cook the crabs in batches if necessary.
- Use a sharp knife to dice the mango and vegetables for the salsa.
Storage instructions:
Leftover crabs can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the crabs in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
Serve the crabs on a bed of lettuce or arugula for a colorful presentation.
Garnishes:
Garnish with additional cilantro leaves or lime wedges.
Pairings:
Serve with a side of rice or roasted vegetables.
Suggested side dishes:
- Roasted asparagus
- Grilled corn on the cob
- Garlic mashed potatoes
Troubleshooting advice:
- If the crabs are not crispy, increase the heat and cook for an additional minute on each side.
- If the crabs are sticking to the skillet, add more oil or use a non-stick skillet.
Food safety advice:
- Make sure the crabs are cooked to an internal temperature of 145°F to ensure they are safe to eat.
- Wash your hands and all utensils thoroughly after handling raw seafood.
Food history:
Soft-shell crabs are a delicacy in many parts of the world, including the United States, Japan, and Italy. They are typically eaten during the spring and summer months when the crabs are molting and their shells are soft.
Flavor profiles:
The soft-shell crabs are crispy and slightly salty, while the mango salsa is sweet and tangy with a hint of spice from the jalapeno pepper.
Serving suggestions:
Serve the Soft-Shell Crab with Mango Salsa as a main course for a summer dinner party or a special occasion.
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