Soft Shell Crabs Easy To Clean
Wednesday, May 07, 2008 - 12:00 AM
BY Chef Richard Erskine Special to the Herald Courier Send e-mail |
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Printer FriendlyQ: I was given some soft shell crabs, and I wanted to know how to clean them.
– Joann C.,
Bristol, Tenn.
A: Wow, I wish I had friends like that. I love soft shell crabs.
First of all, for those who don’t know what you are talking about, crabs molt their entire shell several times during their life, and under their old shell is a new soft one.
When they lose their old shell, they are very soft and vulnerable to other sea life. During this time, they stay in the marsh grass for protection.
In the South, people raise soft shell crabs in garages and large warehouse in large tanks of seawater.
They check the crabs each day to see if they have molted their shell. Very small soft shell crabs are called “buster crabs.”
The only two parts of the soft shell crab that most people do not eat are the lungs and the eyes.
To remove the lungs, simply pull up the sides of the top shell – this is where the tips of the shell is. Under this is the lungs, or some people call them gills. Pull these off.
The next thing to do is to take a pair of scissors, and cut the eyes off the front.
To prepare soft shell crabs is very simple.
One of the easiest things to do is to dip the soft shell crab into a mixture of egg and milk – this is called a egg wash – then dredge in seasoned flour.
Flour can be seasoned with salt and pepper or a seafood style seasoning blend.
After dredging, shallow fry in a skillet until done. This will take about 5 minutes.
Here’s a recipe to try.
GARLIC AND BUTTER SAUTEED SOFT SHELL CRAB
3 soft shell crabs, cleaned and patted dry
Salt and freshly ground black pepper
1 cup flour
2 tablespoons extra-virgin olive oil
3 cloves garlic, sliced
2 tablespoons capers, drained
1/2 cup white wine
1 tablespoon butter
Parsley, chopped
Season crabs with salt and pepper, and dredge in the flour, shaking off excess. Set aside.
In a large skillet over medium high heat, add the oil and saute the crabs until soft, about 2 minutes on each side. Remove the crabs and set aside.
Add the garlic, and cook for 1 minute. Then, add the capers and white wine. Cook until wine has reduced to about 1/2. Swirl in the butter and the chopped parsley. Season with salt and pepper.
Q: I would like to know how to make amaretto. I just recently make some fresh vanilla extract, and I thought it be fun to make some other blends.
– Archer P.,
Bristol, Va.
A: Yes, making your own fresh vanilla and other blends is fun to do and usually a lot better than some of the store-bought blends. I know some people give them as gifts also.
Amaretto by definition is a liqueur with the flavor of almonds, though it’s often made with the kernels of apricot pits. The original liqueur, Amaretto di Saronno, hails from Saronno, Italy. Many American distilleries now produce their own amaretto.
Here’s a simple recipe for amaretto.
AMARETTO
3/4 teaspoon pure almond extract
3 cups vodka
1 cup honey
Shake in a 1-liter bottle. Can be consumed right away, but is better if aged 2 weeks.
Q: Would you share a recipe for vanilla pudding?
– Charlene M.,
Bristol, Va.
A: Homemade vanilla pudding is great and somewhat easy to make.
VANILLA PUDDING
3/4 cups sugar
3 tablespoons cornstarch
3 cups half-and-half
4 egg yolks
1 tablespoon unsalted butter
1 vanilla bean, split
1 cup crushed vanilla wafers
5 mint sprigs, for garnish
In a saucepan combine sugar and cornstarch. Stir in half-and-half. Scrape the seeds from the vanilla bean, and add to the half and half. Reserve the bean for another use. Cook, stirring, over medium heat until mixture thickens.
In a small bowl, beat the egg yolks. Gradually add half of cream mixture to yolks, stirring constantly. Return egg mixture to saucepan, and heat just to simmering. Reduce heat and simmer 2 minutes more, stirring all the while.
Remove from heat, and stir in butter. Pour custard into 4 small ramekins, about 1/2 cup capacity. Top each with vanilla wafers and mint sprigs.
EDITOR’S NOTE: Stirred by a culinary question? “Ask the Chef” by e-mail chefrke2@aol.com, visit www.tricityhospitality.com or write Chef Richard Erskine at Southeast Culinary & Hospitality College, 100 Piedmont St., Bristol, VA 24201. Include your name and hometown for publication. A phone number which will not be published should be included for clarification purposes.
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