Crispy Stuffed Soft-Shell Crabs with Herb Cream Filling
Indulge in the exquisite taste of Crispy Stuffed Soft-Shell Crabs, where each tender, edible shell cradles a delectable blend of fresh crab meat, zesty herbs, and creamy goodness. Soft-shell crabs are blue crabs that have recently molted, making their entire body a delightful delicacy that is both tender and flavorful. Whether you're enjoying a fancy dinner party or a cozy family meal, this recipe elevates the fresh catch of the day into a gourmet experience. Serve these golden-brown crabs hot and fresh, garnished with a sprinkle of fresh herbs for an added touch of elegance.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Soft-shelled crabs
8 (fresh or frozen (thawed))
Backfin crab meat
1/2 lb (check for cartilage/shell)
Soft breadcrumbs
1/4 cup (fresh)
Egg
1 (beaten)
Mayonnaise
2 tablespoons (none)
Dry mustard
1/2 teaspoon (ground)
Worcestershire sauce
1/2 teaspoon (none)
Salt
1/4 teaspoon (none)
Pepper
1/8 teaspoon (freshly ground)
All-purpose flour
as needed (for dredging)
Vegetable oil
for frying (heat to 375°F (190°C))
Instructions
1
Begin by cleaning the soft-shell crabs. Turn the crabs over onto their back and gently remove the gills (the spongy substance) found on either side of the back shell. Use kitchen scissors to snip off the pointed apron at the lower part of the shell. Rinse the crabs thoroughly under cold water and let them drain well in a colander.
2
Next, take the fresh crab meat you have chosen and carefully check for and remove any pieces of cartilage or shell. In a mixing bowl, combine the crab meat with soft breadcrumbs, beaten egg, mayonnaise, dry mustard, Worcestershire sauce, salt, and pepper. Mix the ingredients gently until well combined, being careful not to break up the crab meat too finely.
3
Stuff each cleaned crab generously with the crab meat mixture, ensuring you fill the cavity completely. Once filled, dredge each crab lighty in all-purpose flour, coating them evenly.
4
In a large, deep skillet or fryer, heat vegetable oil to 375°F (190°C). Carefully place the stuffed crabs in the hot oil, frying them for about 1 to 2 minutes on each side or until they turn a beautiful golden brown and are crispy. Work in batches if necessary to avoid overcrowding the pan.
5
Once cooked, remove the crabs from the oil and place them on paper towels to drain any excess oil. Serve immediately while hot, garnished with freshly chopped herbs if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are soft-shell crabs?
Soft-shell crabs are blue crabs that have recently molted, meaning they have shed their hard outer shell. This makes the entire body tender, edible, and a flavorful delicacy.
How many soft-shelled crabs does this recipe require?
The recipe calls for 8 fresh or frozen soft-shelled crabs.
What type of crab meat is used for the herb cream filling?
The filling uses 1/2 lb of backfin crab meat.
How do I prepare the soft-shell crabs for stuffing?
Turn the crabs over and remove the spongy gills from under the back shell, snip off the pointed apron at the lower part of the shell, then rinse and drain.
Can I use frozen soft-shell crabs?
Yes, you can use frozen soft-shell crabs, but ensure they are completely thawed before you begin the preparation.
What is in the crab meat stuffing mixture?
The mixture includes backfin crab meat, soft breadcrumbs, a beaten egg, mayonnaise, dry mustard, Worcestershire sauce, salt, and pepper.
How should the crab meat be handled when mixing the filling?
Mix the ingredients gently to ensure you do not break up the crab meat into pieces that are too fine.
What should I check for when preparing the backfin crab meat?
You should carefully check the crab meat and remove any remaining pieces of cartilage or shell before mixing.
What is the purpose of the all-purpose flour in this recipe?
The flour is used to lightly dredge the stuffed crabs, providing an even coating before they are fried.
At what temperature should the vegetable oil be for frying?
The vegetable oil should be heated to 375°F (190°C) for optimal frying.
How long do the crabs need to fry on each side?
The crabs should be fried for about 1 to 2 minutes per side.
How do I know when the fried crabs are done?
The crabs are done when they turn a beautiful golden brown and become crispy.
Should I fry all the crabs at once?
It is recommended to work in batches if necessary to avoid overcrowding the skillet or fryer.
What is the best way to drain excess oil from the crabs?
Once cooked, remove the crabs from the oil and place them on paper towels to drain any excess oil.
How should I serve the Crispy Stuffed Soft-Shell Crabs?
Serve them immediately while hot, garnished with freshly chopped herbs for an elegant touch.
What tools are needed to clean the crabs?
Kitchen scissors are helpful for snipping off the pointed apron at the lower part of the crab shell.
What is the 'apron' on a soft-shell crab?
The apron is the pointed flap located on the lower part of the crab's shell that needs to be removed during cleaning.
What are the 'gills' in a soft-shell crab?
The gills are the spongy substance found on either side of the crab's back shell that should be gently removed.
How much mayonnaise is used in the herb cream filling?
The recipe requires 2 tablespoons of mayonnaise for the filling.
Does this recipe use dry or wet mustard?
The recipe specifies 1/2 teaspoon of ground dry mustard.
How much Worcestershire sauce is needed?
You will need 1/2 teaspoon of Worcestershire sauce for the crab meat mixture.
What kind of breadcrumbs are best for this recipe?
The recipe suggests using 1/4 cup of fresh, soft breadcrumbs.
How much salt and pepper should I add?
Use 1/4 teaspoon of salt and 1/8 teaspoon of freshly ground pepper.
Is the egg added whole to the mixture?
No, the one egg should be beaten before being added to the filling ingredients.
Can these crabs be served at a party?
Yes, they are described as an excellent choice for a fancy dinner party or a gourmet family meal.
What is the total ingredient count for this recipe?
There are 11 ingredients in total for this Crispy Stuffed Soft-Shell Crab recipe.
What type of oil is recommended for frying?
Vegetable oil is recommended for frying these crabs.
Should the crabs be rinsed after cleaning?
Yes, rinse the crabs thoroughly under cold water after cleaning and let them drain well in a colander.
How much filling should I put in each crab?
You should stuff each cleaned crab generously, ensuring you fill the cavity completely.
Is the shell of the soft-shell crab edible?
Yes, because the crab has recently molted, the entire body and shell are tender and edible.