Fried blue crab1/7/2024 I made about 15 small balls of crab mix and then refrigerated before adding batter. I felt it could have used a little tabasco or something, but like to try the recipe as written when reviewing. The batter recipe is spot on and does not need any adjustments. In order to get that same type consistency I doubled the amount of mascarpone and added 3 tsp of white wine. The recipe provided is close and tasty but with a few modifications you can duplicate the what they serve in the restaurant to get that delicious cream sauce oozing out when you cut into the beignet. I ordered these at La Petit on a recent trip to NOLA. I served the baignets with John Besh's excellent Sauce Ravigote (recipe on his website) and that gave the spicy kick that I was looking for.įrom the first bite at La Petit Grocery in NOLA I knew, this was by far THE BEST THING I'VE EVER EATEN! Substituted gluten-free all-purpose flour (a friend is GF) and the batter was the best GF batter I've tasted. ![]() ![]() I used blue crab claw meat which came in an 8oz container - I used it all and doubled the mascarpone as recommended by farmgirl07. Has anyone tried frying these and holding them in a warm oven for about an hour or so? Am thinking about making these for a dinner party at a friend's place. Our lunch at La Petite Grocery was the best meal we had in NOLA all week.ħ46 calories for 1/12 of the recipe? Did whoever calculated this assume we'd be drinking the leftover oil? Would not make until the nutrition info is corrected. The first bite was amazing, but even better with the aioli. Where's the recipe for the aioli? I had this in NOLA a couple of weeks ago. Excellent recipe if you have a little leftover crab, It was a little hard to wrap the crab in the batter. Let them cook on this side for another 4 minutes. Those little crispy legs are my favorite! Now flip them carefully and readjust the legs one last time- they will look like this… They are ready to flip when they look like this… The flour mixture will start to dissolve from the heat of the simmering butter below. Give them about 4 minutes on the first side. I always start them with their underside faced down so I finish the top of the soft shell last. Place them carefully re-positioning their legs as evenly spread as you can to get the best crisp. Eeek – so when you put them in stand back a little and listen for a light sizzle- no popping is good popping here. If the pan is too hot the crabs will pop at you which can be dangerous and truly painful. Place butter in a skillet and heat to just less than medium. Now, that your crabs are ready blot them on paper towels to remove any excess water and toss them in your flour and spice mixture.įlip them over and over gently until they have picked up as much mixture as will stick. The pic below shows the faces removed… if you look at it and see eyes staring back at you this has not been done. you can use a knife but I prefer scissors. There are about 5-6 on each side and although they probably aren’t completely toxic they are very salty, don’t taste good and have a weird texture.Īlso the face (found on the front edge of the shell closest to the claws) should be cut off. They are spongy long triangle shaped gills that lay just under each point of the shell. You can see they are missing in the pic below. Check to make sure the “devils fingers” have been removed. Mix up your flour and old bay on a plate or in a bowl. You just can’t do these yummy critters wrong. ![]() You could serve these over greens with some blistered radishes like I did, make a sushi spider roll or put them on a po’ boy if you like. I made one serving this day so that will be how this recipe runs but it is super easy to multiply out if you want to make more. This is another one of my really simple recipes but if you are a seafood lover – especially during this lovely shedding season for these tasty crustaceans… Well you might want to write this down or at least pin it.Īll you need is flour, old bay, butter and softies. Enter the saute pan… Sauteed Soft Shell Crab I must admit- I would do just about anything for a good fried soft shell crab… Anything but actually fry food in my own home that is!īut Mama gets what Mama wants and as it turns out, you can get a delectably crispy soft shell crab without the deep fry that sticks up your house.
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