Soft Shell Crab (Large)
Description: Now you can make your own favorite Louisiana soft-shell crab dish. Our crabs are plently plump and hearty. Deep fry or pan saute them.Unit Size: 2 large (perfect for po-boys or pan fried)
- Buy 2 for $1949 each and save 3%
- Buy 6 for $1899 each and save 5%
Description: Now you can make your own favorite Louisiana soft-shell crab dish. Our crabs are plently plump and hearty. Deep fry or pan saute them.
Unit Size: 2 large (perfect for po-boys or pan fried)
Ingredients: Louisiana fresh soft-shell crab (fresh frozen).
GRILLED SOFT-SHELL CRABS Ingredients: 6 jumbo crabs 1 teaspoon salt 1 teaspoon cracked black pepper 6 tablespoons margarine 1 teaspoon hot sauce 1 tablespoon fresh lemon juice Steps: With a pair of kitchen shears, cut each crab across the face. Remove the eye sockets and the lower mouth. Carefully lift up the apron and remove the gills. Gently rinse with cool water and pat them dry. Sprinkle the crabs with the salt and pepper. Melt the margarine in a small saucepan over medium heat. Add the hot sauce and lemon juice and stir to mix. Remove from the heat and cool for several minutes. Put the crabs in a shallow bowl and pour the butter sauce over them. Let stand for about 10 minutes. Remove the crabs from the butter sauce and place them on a grill over a medium-hot fire. Close the lid of the grill and cook for four minutes. Turn the crabs over, close the lid and cook for about four to five minutes or until the crabs are slightly crusty. Baste with the butter sauce and serve. Serves 6.
SAUTÉED SOFT-SHELL CRABS Ingredients: 4 medium soft-shell crabs 1/2 cup buttermilk 1 cup flour 3/4 teaspoon salt 1/4 teaspoon cayenne 6 tablespoon margarine 2 tablespoons vegetable oil Fresh lemon juice Chopped fresh parsley leaves Steps: To clean the crabs, use a pair of kitchen shears to cut them across the face. Remove the eye sockets and the lower mouth. Carefully lift up the apron and remove the gills. Gently rinse with cool water and pat dry. Soak the crabs in the buttermilk for 30 minutes. Combine the flour, salt and cayenne in a shallow bowl. Remove the crabs from the buttermilk, dredge them in the flour and shake to remove any excess. Heat the margarine and oil in a large skillet. Cook the crabs for two to three minutes on each side or until they are lightly browned and cooked through. Serve them on slices of toasted French bread and sprinkle with lemon juice to taste. Garnish with parsley and serve warm. Serves 2.
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|Size||2 (Large) Crabs|