Stuffed Soft Shell Crab
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Features of Stuffed Soft Shell Crab
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Served as main course. Non-vegetarian dish. Speciality: Occasion - Dinner Party. Low Sat.
Fat, Low Calorie, Reduced Carbs and Very Low Carbs diet.
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Ingredients for Stuffed Soft Shell Crab (Click here for measurement conversion)
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8 soft shelled Crabs, fresh or frozen soft shelled crabs, thawed
1/2 lb Backfin Crab Meat or Lump Crab Meat
1/4 cup soft Breadcrumbs
1 Egg, beaten
2 Tablespoons Mayonnaise
1/2
teaspoon dry Mustard
1/2 teaspoon Worcestershire Sauce
1/4 teaspoon Salt
1/8 teaspoon Pepper
All-Purpose Flour
Vegetable Oil
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Method for making Stuffed Soft Shell Crab
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To clean crabs, remove spongy substance (gills) the lies under the tapering points on either side of back
shell. Place crabs on back, and remove the small piece at lower part of shell that terminates in a point (apron). Wash crabs
thoroughly;drain well. Remove any cartilage or shell from crabmeat. Combine crabmeat and next 7 ingredients, mix well. Stuff
crabmeat mixture evenly into cavity of each crab, dredge crabs in flour. Fry crabs in deep hot oil (375F) for 1 to 2 minutes.
Drain on paper towels. Serve right away.
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Comments
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Preparation time: 30 minutes
Cooking time: 32 minutes
Yields: 8 Crabs
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