Chez Marcelle's Stuffed Soft-Shell Crabs
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1bunch green onions, finely chopped
- 1clove garlic, minced
- 1pound lump crab meat
- 1pound shrimp, ground
- ½cup dry white wine
- 3ounces diced pimentos
- ½pound chopped mushrooms
- ½teaspoon cayenne
- ¼teaspoon white pepper
- Salt to taste
- 2¼cups stale bread crumbs
- 10jumbo soft-shell crabs, gills removed
- 3egg yolks, lightly beaten
- Flour for dredging seasoned with salt, red and white pepper
- 1½cups buttermilk
- 2beaten eggs
- Cracker meal
- 1quart peanut oil
- Lemon wedges and fried parsley for garnish
Nutritional analysis per serving (6 servings)
1740 calories; 153 grams fat; 27 grams saturated fat; 0 grams trans fat; 69 grams monounsaturated fat; 49 grams polyunsaturated fat; 44 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 48 grams protein; 1303 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cook green onions, garlic, crab and shrimp in white wine about three minutes. Add pimentos, mushrooms, cayenne, white pepper and salt and bread crumbs and cook a minute or two longer. Stir in yolks.
- Step 2
Chill stuffing for about 1 hour, until firm. Carefully stuff each side cavity of crabs with mixture.
- Step 3
Season crabs with salt, white pepper and cayenne. Dredge in flour; dip in a mixture of buttermilk and eggs, then in cracker meal, breading each leg individually.
- Step 4
Heat oil in deep pot to 375 degrees. Deep fry a few crabs at a time until golden brown on both sides.
- Step 5
Serve crabs with Creolaise sauce. Garnish with lemon and fried parsley.
Private Notes
Comments
Soft shell crabs are much better towel-dried raw and sauteed in butter than breaded and fried. Their delicious crab flavor is overwhelmed by frying. Towel dry crabs, stuff them raw and don't use eggs, flour, buttermilk, cracker meal or peanut oil. Saute them in 5 tablespoons butter in non-stick pan with the crab's downside down (4 minutes on medium heat). Don't flip them but broil the tops until slightly browned (about 4 minutes). Serve on rice with Creolaise sauce on top.
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