Text 1473, 132 rader
Skriven 2006-05-17 00:46:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Soft shelled crabs
==============================
 -=> On 05-16-06  09:23,  Dave Sacerdote <=-
 -=> spoke to Michael Loo about Soft shelled crabs <=-

 DSac> Normally, I just dredge them in seasoned flour and pan fry them
 DSac> in a little butter.  The first one I try from the box will be
 DSac> like that, too, as a basis for comparison.  But I was poking
 DSac> around for softshell recipes to see what else I could do with
 DSac> them, so thanks for the post.

   I've had them once or twice, and they were fixed either that way or
   deep fried.

 DSac> (One caveat about the crabs, they're product of Vietnam, like
 DSac> those apple snails.  I'm going to eat them anyway. [g])

  Here, without recommendation or comment, are the only two recipes I
  can find in our data base.   I'd have thought that there would be
  something there from Earl Shelsby, but not so.   Neither of the two
  recipes is as straight forward as what you describe above.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Soft Shell Crabs in Black Bean & Chili Sauce
 Categories: Seafood, Appetizer
      Yield: 4 servings
 
      1 c  Oil for deep frying
      4    Soft shell crabs
      2 tb Oil for stir frying

MMMMM------------------SEASONINGS (PUT IN BOWL-----------------------
      2 tb Salted black beans: rinsed
           -in hot water, drained, and
           -mashed into a paste
      4    Garlic cloves, minced
    1/2 ts Ginger root, minced fine
      2    Dried red chili peppers,
           -tear into small pieces,
           -do not discard seeds
      1    Scallion, cut into pea-sized
           -pieces, including the green
    1/2 c  Green or red bell pepper,
           -chopped

MMMMM-----------------SAUCE MIXTURE (MIX IN BOWL----------------------
  1 1/2 tb Chinese Shaohsing wine or
           -pale dry sherry
    1/2 ts Sugar
    1/4 ts MSG (opt.)
      2 tb Thin soy sauce
    1/4 c  Chicken broth, clear
      1 ts Cornstarch, mixed with 2T
           -cold water
 
  1. Heat 1 cup oil in Wok to deep-fry temp. Add crabs and deep fry
  until they turn orange. Drain crabs and discard oil. Clean and dry
  the Wok.

  2. Heat the Wok over high heat. Swirl in 2 T oil. When oil is hot, add
  seasonings. Stir fry for about 30 seconds. Add bell pepper and stir
  fry for about 10 seconds. Stir in sauce mixture. Put cooked crabs back
  into Wok. Cover, turn heat to low, and cook until sauce comes to a
  boil. Stir in cornstaarch and water. Stir and cook until sauce is
  thickened. Put on a serving plate. Serve hot.
  
  NOTE: For a less pungent hot dish, use 1 T salted black beans and 1
  dried chili pepper.
  
       When you buy soft shell crabs, be sure they are still alive.
  Usually they look quite dead, weak and limp. Touch their legs, eyes,
  or mouth. Even if they respond only slightly and slowly, they are
  still alive. Refrigerate them as soon as you get home.

       Cleaning them is quite simple. Clip off the eyes and mouth. Lift
  the top shell and remove the soft feather-like gills and discard
  them. Turn the crab bottom up. Tear off and discard the cartlidge.
  (the shape of the female's is half-oval, the male's is a narrow
  triangle). Submitted By GEORGE FIEDORCZYK   On   03-30-94
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Soft Shell Crab Salad With A Fennel Bouillabaise Vinaigre
 Categories: Crab, Seafood
      Yield: 4 Servings
 
      1 lg Cleaned soft shell crab
      3 oz Seasoned all purpose flour
      5 oz Whole butter
    1/4 lb Assorted Asian green mix
      1 lg Bulb of fennel, cleaned
           And julienned
      1 c  Lobster stock
      1 ts Tomato paste
      1 pn Saffron
      3 oz Seasoned rice wine vinegar
      2 oz Pernod or Richard
      6 oz Olive oil
 
  Clean soft shell crab by removing the gills and the eyes. Season 3 to
  4 ounces of all purpose flour with salt and pepper to taste,
  remembering that crab have a certain amount of salt. I also like to
  add cayenne pepper for spice. Then, dredge the cleaned crab in flour,
  making sure to pat off all excess. In a saucepan with 3 ounces of
  whole butter, cook crab on medium heat until golden brown on both
  sides. Arrange Asian greens on a plate. In a saucepan melt 2 ounces
  of butter. Add fennel, white wine, lobster stock, tomato paste, and
  saffron. Cook uncovered until reduced to a glaze. Remove fennel with
  a slotted spoon and place on the salad.
  
  Make remaining liquid into a vinaigrette by adding vinegar and Pernod
  then slowly whisk in olive oil. Drizzle vinaigrette on salad until
  dressed. Then place hot, crisp crab on salad. Garnish with fried
  fennel tops.
  
  JOHN TESAR
  SOURCE: Chef du Jour Cooking Show
  Copyright 1997, TV FOOD NETWORK
  SHOW #DJ9425
  From: Dave Drum                       Date: 07-08-97
 
MMMMM
 



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