How To make Fried Soft Shell Crabs
4 large soft-shell crabs,
cleaned and rinsed
1/2 cup Crystal Hot Sauce
1 cup Crawfish mashed potatoes
1/2 cup flour
1 cup dried fine bread crumbs
Essence 2 eggs, beaten
2 tablespoons milk
1 cup sauteed spinach (saute with olive oil,
garlic, shallots, salt and pepper) 1 cup Tasso Hollandaise Sauce, :
hot, recipe follows
2 tablespoons chopped chives
Preheat the fryer. Marinate the soft-shells in the hot sauce for 20 minutes. Remove the soft-shells from the sauce. Stuff each soft-shell with about 1/4 cup of the Crawfish Mash Potatoes. **Place the stuffing in the soft pocket above the body of the soft-shell. Season the flour and bread crumbs with Essence. In a small mixing bowl, whisk the eggs and milk together. Season the mixture with Essence. Dredge the soft-shells in the flour. Dip the soft-shells in the egg wash, letting any excess drip off. Dredge the soft-shells in the bread crumbs, coating each side completely. Hold the body of the crab with the claw and legs hanging down over the hot oil and carefully drop it in. Fry until golden brown, flipping the crabs with tongs 2-3 times to brown evenly. The crabs will float to the surface of the oil when they are cooked. Remove from the fryer and drain on paper-lined plate. Season the crabs with Essence. Mound the spinach in the center of the plate. Lay the crabs on top of the spinach. Spoon the Hollandaise over the crabs and around the plate. Garnish with chives and peppers.
How To make Fried Soft Shell Crabs's Videos
Fried Soft-Shell Crab New Orleans Style | The Best Fried Soft-Shell Crab Recipe
Fried Soft-Shell Crab New Orleans Style | The Best Fried Soft-Shell Crab on Cooking With The Cajun June 6st, 2021
Cooking With the Cajun is:
Cajun's Fried Soft-Shell Crab Recipe -
00:00 - Cajun's Fried Soft Shell Crab New Orleans Style
00:05 - Let's get started
00:17 - Ingredients
00:30 - Prepare the batter
2:40 - Clean The Soft-Shell Crab
3:46 - Dry the crabs off (remove all water before frying)
3:54 - Prepare the frying oil
4:17 - start the battering process and make sure the batter covers all of the crabs body
5:05 - start frying the crabs
5:33 - turn the crab over to evenly fry the crab
6:20 pull crab #1 out of the frying pan
6:42 - Crab #2 goes into the frying pan
7:16 - turn crab #2
7:28 remove crab #2 from the frying pan
7:53 - a closeup look at the Fried Soft-Shell Crab Delicious
8:40 - Time to plate the Soft-Shell Crab and apply the lemon
9:05 - Cajun takes a bite ........ Boy That Good!
11:30 - Cajun bites into the second Soft-Shell Crab and ....... WOW
13:00 End Screen
Ingredients:
2 - Medium Soft-Shell Crabs (Purchased from Capeside Fish Company in Rainbow City, Alabama)
6oz - Zatarain's Fish Fri (I use the Seasoned with Lemon UPC: 0 71429 02437 3)
4 teaspoons - Dash Salt-Free Italian Medley (UPC: 6 05021 00049 9)
1 - 12oz Mike or 12oz Can of evaporated milk
2 - Large eggs (I use Country Daybreak UPC: 0 77236 33336 3)
4 teaspoons - Real Grated Parmesan & Romano Cheese (I Use Laura Lynn UPC: 0 86854 00157 8)
1 teaspoons - Cayenne Pepper (I use Harvest Farm UPC: 0 86854 06044 5)
1 - Large Lemon cut in half
1 pinch of Coarse Kosher Salt (I use Morton UPC: 0 24600 01707 7)
LouAna Peanut Oil - Great for High-Heat Pan-Frying around 450 degrees fahrenheit, LouAna Peanut Oil has a slightly nutty flavor that improves the taste of most fried foods. (Use an amount needed to almost cover the crab.)
Optional Ingredients:
For added sweet flavor use madhava clean & simple Unrefined Organic Coconut Sugar. I would add about 4tbs per every two crabs.
Note: Fresh Soft-Shell Crabs don’t have to be cleaned. All parts are edible if the crab is cooked alive.
Cleaning a Soft-Shell Crab:
First rinse the crab off with cold water. Then with a scissors remove the eyes and mouth. If you wish you can squeeze out the contents through the opening. Then flip the crab over and remove the apron. Last thing to remove is the gills. The Soft-Shell Crab has one on each side. With the Soft-Shell Crab turned right side up, with your fingers, lift up one pointed end of the crab's outer shell. With your scissors cut the gill off and repeat this for the other side. Repeat the above for each Soft-Shell Crab and when you're done the Soft-Shell Crabs are ready to be cooked.
Cooking Directions:
Step One - Clean and Rinse the Soft-Shell Crabs. After the Soft-Shell Crabs are cleaned you will need to pat them down with paper towels to remove the cold water. Make sure you lift the right and left sides of the shell to dry where the gills were. Important: The goal is to dry up any remaining cold water before you bread the Soft-Shell Crab to prevent putting any cold water in the hot peanut oil.
Step Two - Pour the peanut oil to a depth of 3 inches into a high wall pot; heat to 400º.
Step Three - Whisk together milk, egg, and salt in a large bowl.
Step Four - Dredge crabs in the milk and eggs and then in the Zatarain's Fish Fri.
Step Five - Fry the Soft-Shell Crabs in batches of two or three (depending on the size), in hot oil 3 to four minutes or until golden brown.
Step Six - When the Soft-Shell Crabs are done remove them to a paper towel covered plate to allow the hot oil to drain and the crab to cool.
Step Seven - apply your Lemon to the top of the Fried Soft-Shell Crab to your liking.
Step Eight - Eat & Enjoy!!
Thanks for taking the time to watch my video,
Cooking With The Cajun
© 2021 Cooking With The Cajun, All Rights Reserved
Contact: CookingWithTheCajun@Gmail.com
Thanks for your support,
The Cajun
Cooking With The Cajun
Chattanooga, TN, & NW Georgia, USA
#FriedSoftShellCrab #FriedSoftShellBlueCrab #SoftShellCrab #CookingWithTheCajun #seafood #crabrecipe
How to Cook Soft Shell Crabs - Sauteed - Episode 53
Soft Shell Crabs
(1 per person for appetizer,
2 each for main course)
Kosher Salt and Pepper
Extra Virgin Olive Oil - 2T -
Garlic - 2 cloves chopped
White wine - 1 cup
Butter - 1T
Dry crabs with paper towels.
Salt and pepper.
Pre-heat pan and add EVOO.
Add crabs and cook (sizzling gently) for about 5 minutes per side.
Remove crabs and keep warm in oven @ 170 F
Deglaze pan by adding garlic, then white wine, then add butter and remove heat.
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Cooking Soft Shell Crabs With Mrs. LayC
How to cook and eat softshell blue crabs!
Old Bay Seasoning:
Old Bay Hot Sauce:
J.O. Seasoning:
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Ya Dan't Know Until Ya Dan-O: Fried Soft Shell Crab
Ever had Fried Soft Shell Crab? If not, let me show ya! ????????????????
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Fried Soft Shell Crab Po' Boys (A New Orleans Favorite Recipe)
Mouth Watering Fried Louisiana Soft Shell Crab Po' Boy, the way we make our Po- Boys here in New Orleans, Louisiana. Just make sure when ordering one to say you want it Dressed! Check out my video to see how I cooked and made my Cajun Deep Fried Louisiana Soft Shell Crab Po' Boy Sandwich. In case you would like to know how to clean soft shell crabs go to this link here: and here for more crab recipes
Visit me for more recipes at thisolemom.com
How to make SOFT-SHELL CRAB with TWO DIPPING SAUCES
Soft-shell Crab Recipe
Soft shell crab (marinated in the ingredients below)
Oil
Salt
Pepper
Garlic Powder
Cayenne Pepper (Spicy option)
Smoked Paprika
Ground White Pepper
Potato Starch/Flour (For deep-frying)
For the dipping sauces:
Vinegar - Apple Cider Vinegar, Red Onion, Garlic, Chilli, Salt & Pepper
Wasabi Mayonnaise - Kewpie Mayo, Wasabi Paste
Music by DJ GONZ - Sweet Treat -
Music by @djgonz123 - Sweet Treat via @hellothematic
#orlandoscooking
#howtomakesoftshellcrab
#cookingtutorial
#kiwicooking
#pinoycooking
#howtocookcrab
#homecooking
#homerecipe
#vinegarsauce
#wasabimayo