Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to make a special dish, soft shell blue crab. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Soft shell blue crab is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Soft shell blue crab is something that I’ve loved my entire life. They are fine and they look fantastic.
Blue Crab Trading takes pride in our product and strives for satisfaction. Soft-shell crab is a culinary term for crabs that have recently molted their old exoskeleton and are still soft. Soft-shells are removed from the water as soon as they molt to prevent any hardening of their shell. Soft shell crabs are prepared by first cutting out the gills, face, and guts.
To get started with this particular recipe, we must first prepare a few components. You can cook soft shell blue crab using 9 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Soft shell blue crab:
- Prepare Soft shell blue crab
- Make ready 2 eggs (room temp)
- Prepare 1 cup butter milk
- Make ready 1 tsp Cajun season
- Take Salt/ pepper
- Make ready 2 cups self rising flour
- Make ready 1 tbsp Old Bay seasoning
- Take 1 tsp salt
- Prepare Peanut or vegetable oil
Soft shell crabs, or "softies" are blue crabs that have recently molted their shell. They are harvested before they can regrow a new shell, so their skin is soft. This means their entire bodies are edible: shell, claws, and all. The soft shell season is traditionally marked by the first full moon in May.
Steps to make Soft shell blue crab:
- Rinse off blue crab and place on paper towel to drain. Crack both eggs in a bowl and add buttermilk. Add Cajun seasoning and mix. Add a pinch of salt and pepper. Turn on stove to medium heat and allow oil to heat up. Preferably in a cast iron skillet or heavy bottom pan.
- Add flour and remainder of seasoning into paper bag and shake to blend together.
- Add blue crab to flour. Dust off excess and add to egg mixture. Cover completely in egg. Add back to the bag of seasoned flour. Cover entire crab in flour. Add a pinch of flour to see if oil is ready to fry if it’s bubbling when the flour is added, it ready, if not allow oil to continue to heat. You may need to turn the heat up slightly above medium…
- Fry until golden. Take out and drain excess oil on paper towel while you prepare to make your Po boy sandwich
This means their entire bodies are edible: shell, claws, and all. The soft shell season is traditionally marked by the first full moon in May. Soft-shelled crabs and hard-shelled crabs are of the same species. Blue crabs have a hard shell or exoskeleton. In order for the crab to grow, it must periodically shed its shell in a process called molting.
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