Soft-Shell Crabs: Three Methods, Four Coatings, Five Sauces

By timbrehse

Three Methods, Four Coatings, Five Sauces

Ingredients

• COATINGS
• All coatings are adequate for at least 4 crabs. Add salt and pepper in every case.
• Simple Flour or Cornmeal
• Put a mound of all-purpose flour or cornmeal on a plate (you can add a big pinch of cayenne if you like). Dredge the crabs and fry or sauté.
• Cornmeal Batter
• Beat an egg with 1 cup milk in a bowl. On a large plate, combine 1 cup cornmeal, 1/2 cup all-purpose flour and 1/2 teaspoon cayenne. Dip the crabs in the egg mixture, then dredge well in the cornmeal mixture and fry or sauté.
• Ground Oyster Crackers or Saltines
• Tempura
• SAUCES
• Makes enough for at least 4 crabs. Salt and pepper, please.
• Tomato Sauce
• Tartar Sauce
• Cilantro ‘Pesto’
• Combine 2 cups loosely packed cilantro leaves, 1 clove peeled garlic and 3 tablespoons neutral oil in a food processor. Pulse several times. Stop, scrape the sides, add 1 tablespoon lime juice and blend. Add water as necessary to purée.
• Chili Sauce
• Ponzu Sauce

Preparation

Step 1

METHOD

Grilled

Heat a charcoal or gas grill or a broiler until moderately hot; put the rack at least 4 inches from the heat source. Grill or broil crabs for 3 to 4 minutes per side, basting occasionally with melted butter (spike it with Tabasco or whatever else you like) or olive oil (good with garlic and herbs). Finish with lemon juice and freshly chopped herbs.

Deep-Fried

Put at least 3 inches of oil in a large, deep saucepan over high heat; you want the oil to be about 350 degrees. (If you don’t have a thermometer, drop in a small cube of bread; when the bread sinks halfway and then bubbles to the surface, the oil is ready.) Prepare a coating (recipes follow). One at a time, dredge the crabs in the flour mixture (dipping them in an egg mixture first if necessary), then fry (probably in batches) until golden, about 2 minutes total, turning once. Drain on paper towels.

Sautéed

Put about 1⁄4 inch oil, butter or a combination in a skillet. (Even better is clarified butter.) Prepare a coating. When the fat is hot (a pinch of flour will sizzle), dredge the crabs in the flour mixture (dipping them in an egg mixture first, depending on the coating you choose), and sauté. When the bottoms are nicely browned, 3 to 5 minutes, turn, and brown the other side. Drain on paper towels.