Fried Stuffed Soft-Shell Crabs

Name: Fried Stuffed Soft-Shell Crabs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 ribs celery ribs, diced; 2 Tbsps Dijon mustard; 1 Tbsp dried basil; 1 teaspoons dried thyme; 1 Tbsp dried thyme; 769 milliliters fine, dry breadcrumbs, divided; 3 larges eggs, divided; 473 milliliters all-purpose flour; 0 green bell pepper, diced; 0 teaspoons hot sauce; 227 grams fresh jumbo lump crabmeat; 2 Tbsps mayonnaise; 1 teaspoons dried oregano; 1 Tbsp dried oregano; 1 Tbsp freshly ground pepper; 8 servings Red Pepper-Garlic Sauce; 8 smalls soft-shell crabs; 2 teaspoons salt; 8 servings Vegetable oil; 0 Vidalia onion, diced; 118 milliliters water; 2 teaspoons Worcestershire sauce

Fried Stuffed Soft-Shell Crabs requires roughly 45 minutes from start to finish. This recipe covers 33% of your daily requirements of vitamins and minerals. This recipe serves 8. This main course has 1272 calories, 28g of protein, and 66g of fat per serving. It is a good option if you're following a dairy free and pescatarian diet. If you have breadcrumbs, pepper, flour, and a few other ingredients on hand, you can make it.

Instructions

Drain crabmeat, removing any bits of shell.

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Crabmeat

Stir together 1 egg, 1/4 cup breadcrumbs, celery, and next 8 ingredients. Fold in crabmeat. Set aside.

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Breadcrumbs

Crabmeat

Celery

Egg

Whisk together remaining 2 eggs and 1/2 cup water. Set aside.

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Water

Egg

Equipment you will use

Whisk

Stir together remaining 3 cups breadcrumbs, 1 tablespoon thyme, 1 tablespoon oregano, and next 3 ingredients. Set aside.

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Breadcrumbs

Oregano

Thyme

Remove spongy substance (gills) from under tapering points on both sides of back shells of crabs.

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Pasta Shells

Place crabs on their backs, and remove the small piece at lower part of shell that terminates in a point (the apron).

Cut a pocket in back end of each crab. Wash crabs thoroughly; drain well.

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Crab

Stuff about 2 tablespoons crabmeat mixture into crab cavities. Dredge crabs in flour. Dip in egg mixture; coat with crumb mixture.

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Crab

All Purpose Flour

Dip

Egg

Pour oil to a depth of 5 inches into a Dutch oven; heat to 35

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Cooking Oil

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Dutch Oven

Fry crabs 2 minutes on each side or until golden; drain.

Serve with Red Pepper-Garlic Sauce.

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Red Pepper

Garlic

Sauce

For crab cakes, shape crabmeat stuffing mixture into 8 patties.

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Crab

Stuffing

Pour oil to depth of 1/2 inch into a large heavy skillet. Fry cakes in hot oil over medium-high heat 1 to 2 minutes on each side.

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Cooking Oil

Equipment you will use

Frying Pan

Equipment

Whisk

Dutch Oven

Frying Pan

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The A to Z Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.