Best Cornmeal Crusted Soft Shell Crabs Recipes

CORNMEAL-CRUSTED SOFT-SHELL CRABS

Steps:

• Combine cornmeal, salt, and pepper in a shallow bowl or plate.
• Whisk egg whites in a small bowl until just frothy. Dip crabs into egg whites to coat. Dredge them in the seasoned cornmeal, shake off excess, and set aside.
• Heat 1 1/2 tablespoons olive oil in a large nonstick skillet over medium-high heat; arrange 4 crabs on their bellies in the pan. Cook until golden and crisp, about 5 minutes. Transfer crabs to a plate and add 1 1/2 tablespoons olive oil to pan. Return crabs to pan, on their backs, and cook until crisp, about 5 minutes more. Remove crabs from skillet and keep warm on a baking sheet in a 300 degrees oven. Repeat with the remaining olive oil and crabs.
• Divide arugula among four plates. Arrange 2 crabs over each plate of arugula, spoon confit over or around crabs, and serve.

CORNMEAL-CRUSTED SOFT-SHELL CRABS WITH LEMON BROWN BUTTER

Steps:

• Pour buttermilk into 13x9x2-inch glass baking dish. Add crabs to buttermilk; turn to coat. Let soak in refrigerator 1 hour, turning occasionally. Whisk cornmeal, flour, salt, and cayenne in medium bowl. Drain crabs; add to cornmeal mixture and turn to coat both sides generously. Pour enough peanut oil into heavy large skillet to reach depth of 2 inches; heat oil to 360. Meanwhile, melt butter in small skillet over medium heat. Cook until golden brown, stirring occasionally, about 4 minutes. Stir in lemon juice. Season with salt and pepper. Remove from heat; cover to keep warm. Working in 2 batches, add crabs to hot oil and cook until cornmeal coating is golden and crabs are cooked through, about 2 1/2 minutes per side. Transfer to paper towels to drain. Toss watercress and cucumber in large bowl; sprinkle with salt. Divide among 4 plates. Top each serving with 1 crab. Drizzle brown butter over.