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Recipe from: Sheila Lukins
Soak the crabs in milk before cooking. The milk plumps them up and, I find, turns out a crispier sautéed crab.
4 soft-shell crabs, cleaned (see below)
1 cup milk
¾ cup all-purpose flour
salt and freshly ground black pepper, to taste
1 teaspoon ground ginger
¼ teaspoon paprika
¼ teaspoon garlic powder
¼ cup salted butter
4 soft brioche or sesame buns, split and lightly toasted
4 tablespoons mayonnaise
your favorite cole slaw, optionally
Soak the crabs in milk for 30 minutes. Mix the flour, salt, pepper, ginger, paprika and garlic powder in a bag. Dredge crabs in the mixture.
Melt the butter in a large skillet over medium heat. Sauté the crabs until golden-brown, about 5 minutes per side. Spread buns with mayonnaise and top each with a crab. Dollop with cole slaw, if desired. Serve immediately.
To clean soft-shell crabs:
Sautéed soft-shells are classic. You can grill them too. Try this: