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The Right Way Of Cooking And Eating Soft Shell Crabs When you do buy frozen soft shell crabs, oftentimes they are dressed or cleaned and ready to cook. On the other hand, it will be you who need to do the prep work if it is fresh which is relatively easy. Normally, snipping across the front of shell just behind the eyes is how it starts. This is easily done by making use of scissors and this dispatches the crab instantly whether you believe it or not. Lifting up the half of shell is what you should do next and then, get rid of the lungs or feathery grills; flip over the crab and pull lower hinged plate that is at the bottom of the shell and you are done. After pulling off the meats, you may be wondering of how to eat soft shell crabs. As a matter of fact, they’re eaten whole after all, the shell is pliable and meat inside of it is juicy, sweet and bursts with crab flavors. Simple ways of cooking crab meat are best done via grilling, broiling and most especially frying. As a rule of thumb, the soft shells need to be either fried or broiled for at least 4 minutes per side totaling of 8 minutes. When grilling the crab on the other hand, it should be 5 minutes on every side.
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Putting flour lightly on the crab, you should then fry it with butter that’s mixed with a bit of oil. A good variation for this is cooking them in olive oil and butter and deglaze the pan with splash of white wine partnered with a freshly squeezed lemon juice, a couple of teaspoon of tiny capers and chopped parsley as well as cracked pepper and salt to season.
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Breaded and deep fried soft shell crabs are something to make anyone’s mouth to water. A classic sandwich made with tomato and lettuce on lightly toasted bread roll, with a hint of tartar sauce or mayonnaise spread may just go perfectly. You are all set, just add coleslaw. You can also use standard breader or coating or perhaps, you can mix up your own by making use of half cornmeal and half flour, seasoned with a bit of garlic powder, a pinch of cayenne and good amount of black pepper. On the other hand, just a quick word of caution when cooking soft shells, there is an imminent possibility for steam to build up in its legs and claws as well, causing hot oil to burst and spatter. Well the good thing is that, by pushing a pin in the said segments before frying it, you can easily avoid this to happen.