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Description
Includes: (12) Whale Soft Shell Crabs (cleaned & frozen)
Whales measure 6" & up
Blue crabs go through a molting process shedding its outer shell and leaving a delicate soft shell crab that is exploding with flavor. Several methods for preparing soft shell crabs are baked, sauteed, deep fried, or pan fried. Other ways of cooking will give equally tasty results. Live soft shell crabs are available from late spring to early fall with May through August the most productive months. Frozen are available year round. All soft shell crabs are cleaned, individually wrapped, frozen and ready for preparation.
Whales measure 6" & up
Blue crabs go through a molting process shedding its outer shell and leaving a delicate soft shell crab that is exploding with flavor. Several methods for preparing soft shell crabs are baked, sauteed, deep fried, or pan fried. Other ways of cooking will give equally tasty results. Live soft shell crabs are available from late spring to early fall with May through August the most productive months. Frozen are available year round. All soft shell crabs are cleaned, individually wrapped, frozen and ready for preparation.
Handling & Preparation
Each softshell crab is wrapped, frozen and ready for preparation. Thaw in refrigerator while still in plastic, remove from plastic. Dip crabs in cold milk and then in the batter mix (your choice). Heat 1/8 inch of oil in a frying pan and saute 3 to 5 minutes on each side. Remove from pan and cover to keep warm. We recommend using J.O. Brand Softcrab Batter available on our accessory page. Frozen softshells can be kept in the freezer for usage at a later date.(best within 90 days)
Recipes
Softshell Crabs Buster Nelson
Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
6 hotel softshell crabs
cold milk
peanut oil for frying
BUTTER SAUCE:
1 stick butter
2 shallots, finely chopped
1 cup slivered, blanched almonds
2 teaspoons fresh lemon juice
1 teaspoon freshly ground white pepper
Preparation Instructions:
Mix flour, salt, pepper and cayenne. Dip crabs in cold milk and then in the flour mixture. Heat 1/8 inch of oil in a frying pan and saute 3 to 5 minutes on each side. Remove from pan and cover to keep warm. Butter Sauce: To make sauce, melt butter over medium heat in a 2-quart saucepan. Add shallots and slivered almonds. Cook just until the butter begins to brown, then remove the pan from the heat. With a slotted spoon, remove the shallots and almonds from the butter and set aside until serving time. Add the lemon juice and pepper and stir with a wooden spoon. The sauce will foam up. When the foaming subsides, return the pan to the heat and cook for 1 to 2 minutes or until the sauce turns a rich, golden brown. Remove from the heat. To serve, place sauteed crabs on heated plates. Sprinkle with reserved shallots and almonds. Spoon about 1 1/2 tablespoons of sauce over each crab. Serves 2.
The shallot, a small variety of onion that grows in clusters, is probably the most prized member of the onion family among cooks. Their mild onion flavor doesn't overpower the crabs and lets their delicate taste shine through.
Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
6 hotel softshell crabs
cold milk
peanut oil for frying
BUTTER SAUCE:
1 stick butter
2 shallots, finely chopped
1 cup slivered, blanched almonds
2 teaspoons fresh lemon juice
1 teaspoon freshly ground white pepper
Preparation Instructions:
Mix flour, salt, pepper and cayenne. Dip crabs in cold milk and then in the flour mixture. Heat 1/8 inch of oil in a frying pan and saute 3 to 5 minutes on each side. Remove from pan and cover to keep warm. Butter Sauce: To make sauce, melt butter over medium heat in a 2-quart saucepan. Add shallots and slivered almonds. Cook just until the butter begins to brown, then remove the pan from the heat. With a slotted spoon, remove the shallots and almonds from the butter and set aside until serving time. Add the lemon juice and pepper and stir with a wooden spoon. The sauce will foam up. When the foaming subsides, return the pan to the heat and cook for 1 to 2 minutes or until the sauce turns a rich, golden brown. Remove from the heat. To serve, place sauteed crabs on heated plates. Sprinkle with reserved shallots and almonds. Spoon about 1 1/2 tablespoons of sauce over each crab. Serves 2.
The shallot, a small variety of onion that grows in clusters, is probably the most prized member of the onion family among cooks. Their mild onion flavor doesn't overpower the crabs and lets their delicate taste shine through.
