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Message |
    
Daniel M. Jacobs, PP, AICP
Supporter
Username: Conrail
Post Number: 120
Registered: 1-2004
| | Posted on Saturday, July 22, 2006 - 9:42 pm: | 
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Last year I bought soft shell crabs several times and they came out great. This year, I have bought them three times and they have been awful: a alittle, bitter, dry and floury. Moreover there is almost no crab taste at all. I must be doing something wrong with preparation that I just don't remember from last year (my first time was last year).
Here is what I do: put flour, pinch of salt and fresh ground pepper in a bowl. Coat both sides of crab with flour mixture. Heat cast iron pan lightly coated with oil. Place crabs in pan. Cook for roughly 2-3 min per side at medium heat.
What am I doing wrong? At $6 a pop, I can't really afford any more mistakes! |
Virtual It Girl
Citizen
Username: Shh
Post Number: 4832
Registered: 5-2001
| | Posted on Saturday, July 22, 2006 - 10:13 pm: |
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Hmm, could it be too much flour? Is the oil not hot enough, where the flour isn't really cooking, that could be the floury taste. |
Projects Dude
Citizen
Username: Quakes
Post Number: 184
Registered: 3-2004
| | Posted on Sunday, July 23, 2006 - 8:35 am: |
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When did u buy the crabs? My wife was telling me that the season is over so you may have gotten them outside the fresh period. Also may want to check into where they raise/harvest softshells in the U.S. - if they are in the same locations as crawfish it's something to think about because the crawfish production was severely damaged by Katrina/Rita's impact... this latter point is purely speculation on my part though. |
Dave
Supporter
Username: Dave
Post Number: 10194
Registered: 4-1997
| | Posted on Sunday, July 23, 2006 - 10:22 am: |
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Soft shell crab season is May - September |
joso
Citizen
Username: Joso
Post Number: 340
Registered: 5-2001
| | Posted on Monday, July 24, 2006 - 7:22 am: |
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Try this:
Drop them in milk first, dredge lightly in flour, seasoned with S&P, then saute in pan with a few tablespoons of oil. When done, remove from the pan. Wipe pan, add some butter, brown lightly, squeeze in some lemon, add a few capers and pour over the crabs.
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