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First try at Egged Soft Shell Crab
Austin Smoker
Posts: 1,467
This was something I have been thinking about doing for a while. Then a thread this week forced my hand and I agreed to share pics of the attempt. The opportunity was a natural for me since the wife's favorite is a lobster tail - which, as part of her Mother's Day, you will see in some of the pics.
I started with some pretty soft shell Blues. My fishmonger was happy to clean them for me, a step that I have always loathed!
Next step was a little EVOO, and a LOT of Old Bay sprinkled all over, including under the softshell on both sides:
Here they are, all prepped up! I added a little garlic poweder, sea salt and fresh black pepper at the last minute.
Onto a 425 degree egg!
Waited three minutes and flipped, look at the color!! on the flip I mopped both sides with a butter/garlic mixture and that flavor really came through in the end.
Plated up with some cowboy yukon golds made with DP Swamp Venom, Vidalia onions, and a Romaine, Vidalia and broccoli salad, with some Braswell's Vidalia/Peppercorn dressing:
The VERDICT:
The flavor was spectacular, but the two crabs that were over the hottest part of the fire were overcooked (meaning one was great). I will likely drop the time down to 2 minutes per side over a 400 degree dome on my next try. I think another interesting attempt might be to coat them lightly in flour, but we'll see....
If you dig soft shell like I do, give it a whirl.
Brad
I started with some pretty soft shell Blues. My fishmonger was happy to clean them for me, a step that I have always loathed!
Next step was a little EVOO, and a LOT of Old Bay sprinkled all over, including under the softshell on both sides:
Here they are, all prepped up! I added a little garlic poweder, sea salt and fresh black pepper at the last minute.
Onto a 425 degree egg!
Waited three minutes and flipped, look at the color!! on the flip I mopped both sides with a butter/garlic mixture and that flavor really came through in the end.
Plated up with some cowboy yukon golds made with DP Swamp Venom, Vidalia onions, and a Romaine, Vidalia and broccoli salad, with some Braswell's Vidalia/Peppercorn dressing:
The VERDICT:
The flavor was spectacular, but the two crabs that were over the hottest part of the fire were overcooked (meaning one was great). I will likely drop the time down to 2 minutes per side over a 400 degree dome on my next try. I think another interesting attempt might be to coat them lightly in flour, but we'll see....
If you dig soft shell like I do, give it a whirl.
Brad
Comments
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Being a Md local, blue crabs are one of our favorites...personally just recently got into soft shells....the wife has loved em for years...fried in butter is the way to go..but yours look wonderful also...at this point in life there are only a couple of things that I wont cook on the egg....and crabs is one of them...glad you had good results
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And........the other one is?? :woohoo: I hope you're not talking about Sally! :laugh:
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:laugh: Had to re-read my post before answering you...and all I can say...Is....' I plead the fifth"... :laugh:
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That's a great cook! I've never had them any way but breaded and fried, but that is something I might have to try one day if I can find them around here.
Terrific! -
Where do you get soft shell crabs? The only ones I've seen around here are frozen. -RP
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Brad,
Who's your fish monger for the soft-shell crabs here in Austin? I'd like to try that recipe out...
Thanks! -
Check out Patrick at the Central Market Westgate - he knows his stuff and their fish/shellfish is always great. These were not frozen. They have Jumbo Lump crabmeat on sale right now for $9.90 a lb too!! Crabcakes tommorrow night!
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Thank you, sir! That is an excellent price for jumbo lump, too!
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I have had them fried and broiled but never egged. That looks real nice.
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