Ingredients with Measurements:
- 4 soft-shell crabs, cleaned
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 2 tablespoons olive oil
- 1/2 cup roasted red peppers, drained
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Food processor or blender
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a shallow dish, mix together the flour, salt, black pepper, paprika, and cayenne pepper.
3. Heat the olive oil in a large skillet over medium-high heat.
4. Dredge the crabs in the flour mixture, shaking off any excess, and place them in the skillet. Cook for 2-3 minutes on each side, until golden brown and crispy.
5. Remove the crabs from the skillet and place them on a baking sheet. Bake in the preheated oven for 5-7 minutes, until heated through.
6. In a food processor or blender, combine the roasted red peppers, mayonnaise, lemon juice, garlic, salt, and pepper. Blend until smooth.
7. Serve the crabs with the roasted red pepper sauce on the side.
Time:
Preparation time: 15 minutes
Cooking time: 10-15 minutes
Temperature:
Skillet: Medium-high heat
Oven: 375°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 345
Fat: 18g
Saturated Fat: 3g
Cholesterol: 100mg
Sodium: 1010mg
Carbohydrates: 24g
Fiber: 2g
Sugar: 2g
Protein: 21g
Substitutions for ingredients:
- Soft-shell crabs: You can use shrimp or scallops instead.
- Roasted red peppers: You can use fresh red peppers that have been roasted, or substitute with sun-dried tomatoes or pimentos.
- Mayonnaise: You can use Greek yogurt or sour cream instead.
Variations:
- Spicy soft-shell crab: Add more cayenne pepper to the flour mixture for an extra kick.
- Lemon and herb soft-shell crab: Add fresh herbs like parsley, thyme, and rosemary to the flour mixture and squeeze lemon juice over the cooked crabs.
- Soft-shell crab sandwich: Serve the crabs on a toasted bun with lettuce, tomato, and the roasted red pepper sauce.
Tips and tricks:
- Make sure the crabs are completely dry before dredging them in the flour mixture to ensure a crispy crust.
- Use a splatter screen to prevent oil from splattering while cooking the crabs.
- To make the roasted red peppers, place them on a baking sheet and roast in the oven at 400°F for 20-25 minutes, until charred and tender. Let cool before using.
Storage instructions:
Store any leftover crabs and sauce separately in airtight containers in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the crabs, place them in a preheated oven at 375°F for 5-7 minutes, until heated through. Reheat the sauce in the microwave or on the stove over low heat.
Presentation ideas:
Serve the crabs on a bed of lettuce with a drizzle of the roasted red pepper sauce on top. Garnish with fresh herbs like parsley or cilantro.
Garnishes:
- Fresh herbs like parsley or cilantro
- Lemon wedges
- Thinly sliced red onion
Pairings:
- White wine, such as Sauvignon Blanc or Pinot Grigio
- Light beer, such as a pilsner or lager
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts
- Rice pilaf
- Garlic bread
Troubleshooting advice:
- If the flour mixture is not sticking to the crabs, pat them dry with paper towels and try again.
- If the crabs are not crispy, make sure the oil is hot enough before adding them to the skillet.
Food safety advice:
- Make sure the crabs are fully cooked before serving.
- Store any leftover crabs and sauce in the refrigerator for up to 2 days.
Food history:
Soft-shell crabs are a delicacy in many coastal regions of the United States, particularly in the Chesapeake Bay area. They are crabs that have recently molted and have soft shells, making them easier to eat.
Flavor profiles:
The soft-shell crabs are crispy and savory, while the roasted red pepper sauce is sweet and tangy.
Serving suggestions:
Serve this dish as an appetizer or main course for a seafood-themed dinner party.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A