Pan-Fried Stuffed Soft-Shell Crabs
These Pan-fried soft shell crabs are stuffed with a delicious Louisiana jumbo lump crabmeat
mixture.
Ingredients:
Crabs
- 8 Louisiana soft-shell crabs
- crab stuffing, (recipe follows)
- 2 cups flour or corn flour
- salt and black pepper, to taste
- granulated garlic, to taste
- 1 tablespoon paprika
- 1/2 cup vegetable oil, or more if needed
- 2 tablespoons butter
- 1 cup skim milk
- juice of 1 lemon
- 2 tablespoons chopped parsley
Potato Salad
- 1 pound Louisiana lump
crabmeat
- 3 tablespoons butter
- 1/2 cup diced onions
- 1/2 cup diced celery
- 1/2 cup diced red bell peppers
- 1/4 cup minced garlic
- 1 cup Italian breadcrumbs
- 1/4 cup thinly sliced green
onions
- 1/4 cup mayonnaise
- 1 egg
- 2 tablespoons minced parsley
- 2 tablespoons Worcestershire
sauce
- 2 tablespoons Old Bay
seasoning
- 1 teaspoon Creole mustard
- salt and cracked black pepper,
to taste
- granulated garlic, to taste
- Louisiana-style hot sauce, to
taste
Directions:
Crabs
- Preheat oven to 350°F.
- Clean crabs.
- Place cleaned crabs in a Pyrex
baking dish.
- Form stuffing mixture into
boulettes about the size of golf balls.
- Gently lift the top shell of
each crab and stuff with boulette of stuffing. Close crab and press
gently to seal stuffing in.
Depending on size of crabs, additional
stuffing may remain. Form any remaining stuffing into golf-ball size
boulettes and set aside.
- In a mixing bowl, combine flour,
salt, pepper, granulated garlic, and paprika, then set aside.
- In a large skillet, heat
vegetable oil over medium-high heat to 350°F, then add butter.
- Drizzle crabs with milk and
season with salt, pepper, and granulated garlic.
- Dredge crabs in seasoned flour,
shaking off excess.
- Place crabs shell-side down in
oil; do not overcrowd.
- Fry 2 to 3 minutes on each side
or until golden brown. Remove crabs to baking dish. Continue until all
crabs are fried. Place any remaining stuffing boulettes in baking dish
with crabs and bake in oven 20 minutes.
- While crabs are baking, add
lemon juice and parsley to pan drippings in skillet and cook 1 minute.
- Adjust seasonings to taste with
salt and pepper. Set aside and keep warm.
- When crabs are done, remove them
from oven and serve hot with pan drippings or homemade Hollandaise
sauce.
Stuffing
- Pick through crabmeat to remove any
shell or cartilage.
- In a sauté pan, melt butter over
medium high heat. Add onions, celery, bell peppers, and minced garlic. Sauté
3 to 5 minutes or until wilted. Remove and cool slightly.
- In a large mixing bowl, combine
sautéed vegetables and all remaining ingredients except crabmeat,
breadcrumbs, and mayonnaise.
- Use hands to gently fold in these
last 3 ingredients, continually checking for shell or cartilage. Adjust
seasonings if necessary.
Recipe and Photo Courtesy of Louisiana Seafood.
Used with permission.
Cajun Recipes Page 1