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Seriously Simple: Cornmeal-crusted soft-shell crabs are a seasonal delight

By Diane Rossen Worthington, Tribune Content Agency on

Soft-shell crabs, a celebrated specialty of Maryland, are prized for their delicate flavor. The name refers to a growth stage of the crab (most commonly the blue crab found along the Atlantic and Gulf states), during which time it casts off its shell to grow a larger one. The crabs have an entirely different taste when they are in this state, and the delicate soft shells add a nice crunch, especially when sautéed quickly.

The peak of the soft-shell crab season is in July and August. Save yourself extra fuss by having the crabs cleaned at the fish market. If you prefer buying them live, look on YouTube for instructions on how to clean them.

The entire crab can be eaten in its soft-shell state, and it is a simple delicacy when prepared with a few flavorful items. During their short season, the shellfish are air-freighted around the country and are well worth the splurge to buy them fresh. Make sure to select medium-large crabs. I often serve one as a first course and two as a main course.

I have found that the best way to enjoy soft-shell crabs is to saute them in butter, along with lemon juice, garlic and capers — just enough ingredients to complement the crab without masking its inherent flavor. The cornmeal coating adds an appealing crusty corn flavor. Colorful coleslaw and tiny roast potatoes or ears of fresh corn round out this meal for a summertime delight.

Cornmeal-Crusted Soft-Shell Crabs with Lemon-Caper Sauce

Serves 4

8 soft-shell crabs

Lemon wedges, for garnish

For the cornmeal coating:

3 tablespoons all-purpose flour

3 tablespoons yellow cornmeal

Pinch of cayenne pepper

Salt and freshly ground black pepper

To cook the crab:

1/4 cup unsalted butter

 

1/4 cup olive oil

2 shallots, finely chopped

1/4 cup fresh lemon juice

2 garlic cloves, minced

1 tablespoon capers, rinsed and drained

2 tablespoons finely chopped parsley

Salt

Freshly ground black pepper

1. Remove the feelers underneath the crab shells on both sides. Rinse the crabs thoroughly and dry completely.

2. Prepare the coating: Combine all the ingredients in a dish and stir to mix well.

3. Heat 2 tablespoons of the butter and 1/4 cup of olive oil in a very large skillet over medium-high heat. Add the shallots and saute for 1 minute.

4. Roll the crabs in the flour-cornmeal mixture and place them in the skillet. Saute, turning once and shaking the pan to prevent the shallots from burning, for about 3 minutes on each side, or until the crabs have turned pink and are cooked through. Add the remaining butter, the lemon juice, garlic, capers, parsley, salt and pepper, and cook for another 1 to 2 minutes, turning the crabs to coat them with the sauce. Taste for seasoning.

5. To serve, arrange the crabs on a warmed serving platter or individual plates and garnish with lemon wedges. Serve immediately.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)


 

 

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