soft shell crab

Discussion in 'Food & Cooking' started by eloki, Jun 7, 2010.

  1. eloki

    eloki

    Messages:
    178
    Likes Received:
    13
    Exp:
    Professional Chef
    So I bought some soft-shell crabs (frozen, in a box) from a japanese shop the other day.  Never cooked them before, so I was thinking of doing something with it tomorrow.  I'm thinking of just dusting them with seasoned flour & panko & deep frying them for a start.  Any tips / recipes on different ways to cook them?
     
    Last edited: Jun 7, 2010
  2. chefedb

    chefedb

    Messages:
    5,516
    Likes Received:
    174
    Exp:
    Retired Chef
    Don't know what state they are in, as I have never used frozen . If they are cleaned etc.  If not use large sissors remove tail, cut across front and remove eyes, turn over flip up both ends(called wings) and remove transparent cartalege.  I pan fry mine dipping in seasoned flour. You could use crumbs or not  up to you.

    PS/ Some chefs leave eyes in,my clustomers  do not want them looking at them?
     
  3. shroomgirl

    shroomgirl

    Messages:
    7,375
    Likes Received:
    63
    Exp:
    Professional Caterer
    fried is great, sauteed is great too....crab on crab, buy claw or lump meat and serve ontop of the fried/sauteed soft shell.  remoulade is a natural with it.

    mayo, coarse mustard, worchester (sp?), scallions, tabasco (or like sauce), possibly hit of garlic

    +you could also add a touch of tomato to the remoulade, I don't but you could.
     
  4. rheadewey

    rheadewey

    Messages:
    22
    Likes Received:
    10
    Exp:
    At home cook
    you may season it with oyster sauce too if you want
     
  5. petalsandcoco

    petalsandcoco

    Messages:
    3,207
    Likes Received:
    155
    Exp:
    Private Chef
     a quick roll in cornmeal is another thought.

    I agree with Ed, eyes off./img/vbsmilies/smilies/eek.gif

    Alot of sauces out there, oyster sauce, I must try that.

    Remoulade is popular

    Capers and brown butter

    green garlic and lemon soy

    sweet Thai dip

    lemon and saffron

    Creole charon sauce
     
  6. boar_d_laze

    boar_d_laze

    Messages:
    8,551
    Likes Received:
    193
    Exp:
    Cook At Home
    Well since they came from a Japanese supermarket...

    Japanese style is also nice.

    Use a tempura batter rather than a breading before deep frying.  Serve with ponzu as a dipping sauce or better still, granish with mitsume (thick "eel sauce"). 

    Ponzu Recipe

    Ingredients:

    1/2 cup good soy sauce

    1/3 cup uzu (Japanese citrus juice)

    1/4 cup dashi

    2 tbs (white) rice vinegar

    Technique:

    Combine.  Serve.

    Mitsume Recipe

    Ingredients:

    1/2 cup good soy sauce

    1/2 cup dashi

    1/2 cup mirin

    1/2 cup sugar

    Technique:

    Combine all in a small pan.  Set over a low flame and slowly reduce to a nappe consistency, roughly a 60% reduction.  Remove from fire and allow to cool.  Note that sauce will continue to thicken as it cools.    

    Oishi desu,

    BDL
     
  7. morethangourmet

    morethangourmet

    Messages:
    4
    Likes Received:
    10
    Exp:
    Professional Chef
    I would make soft shell crab sushi - an extra large roll. Delicious with cucumber & carrot.
     
  8. rheadewey

    rheadewey

    Messages:
    22
    Likes Received:
    10
    Exp:
    At home cook
    I agree! You could make lots within 15 minutes and it would still be yummy! Oh my now I'm craving for sushis.
     
  9. jose

    jose

    Messages:
    2
    Likes Received:
    10
    Exp:
    Sous Chef
    we use them alot in the summer , cajun grilled, sauteed scampi style or add capers make a picatta,season flour with old bay seafood spice and pan fry them .......i like the sushi idea above from morethangourmet, my favorite way to have them is egg wash flour and right into the deep fryer, we run then that way in a sandwich also on grilled challah bread w/pickapapper mayo,lettuce and tomato simple but really good
     
  10. cheffjeff

    cheffjeff

    Messages:
    8
    Likes Received:
    10
    Exp:
    Professional Chef
    I used to work on the Maryland Eastern shore and have cooked and served literally thousands of SS crabs..I tried using frozen crabs once. It was horrible. I have never used frozen ones since. I would make sure you taste one before you serve them to guests. 
     
  11. jaycobb1045

    jaycobb1045

    Messages:
    77
    Likes Received:
    17
    Exp:
    Home Cook
    I am a fan of soft shell crabs, but have never prepared them.  I have researched how to clean them, and that seems straightforward enough.  I plan on breaking them down into manageable pieces, then sauteeing with capers, garlic, shallot, lemon, and asparagus, then tossing with some pasta (for final results see this month's challenge thread!).  Here's the question - what do you guys think about adding anchovies to the mix?  I feel like the salty briny deal would pair well with the rest of the ingredients, but I am fearful that they, together with lemon and capers, could overpower the soft shells.

    Just bouncing ideas around while I sit at work and wait for quitting time and thought I'd see if you guys had any input!  Thanks in advance.
     
  12. dcarch

    dcarch

    Messages:
    595
    Likes Received:
    69
    Exp:
    Home Cook
    soft shell crab sushi, the crab should be cooked, not raw.

    dcarch
     
  13. jaycobb1045

    jaycobb1045

    Messages:
    77
    Likes Received:
    17
    Exp:
    Home Cook
    dcarch - hopefully those two posters who talked about the soft shell sushi will see this, but FYI it's a three year old thread that I just added to with my request for suggestions with that recipe.  

    Either way, it is sound advice to not eat them raw!
     
  14. stewkelly

    stewkelly

    Messages:
    9
    Likes Received:
    10
    Exp:
    Home Chef
    Sushi from previously frozen crab? Sounds like it could be hit or miss.
     
  15. stewkelly

    stewkelly

    Messages:
    9
    Likes Received:
    10
    Exp:
    Home Chef
    Unless you have a good idea about how they were handled and processed, I'd either bread them or tempura them as well.
     
  16. helloitslucas

    helloitslucas

    Messages:
    331
    Likes Received:
    60
    Exp:
    Line Cook
    I have had soft shell crab most traditional ways, but coated in beaten egg and fried whole in a fryer is the best way I have had them. Both in the states and in Japan. Served with just a bit of soy sauce. My mouth is watering so much now.
     
  17. chefedb

    chefedb

    Messages:
    5,516
    Likes Received:
    174
    Exp:
    Retired Chef
    Softshells are not broken down as such. They are cleaned cooked and served whole in most cases