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Bertram31.com General Bulletin Board
softshell crab saute'
Posted By: Vic Roy
Date: Saturday, 6 November 2004, at 8:31 p.m.
Me & the Bride just had a feast. We got a dozen big soft shell crabs from a relative of our office mgr. ($2 a pop, a steal) and I just cooked some, so let me share the recipe'.
We cooked 3 for the 2 of us and with the steamed spinach and toasted french bread we could only eat one each, so have the other left for a good coonass breakfast in the morning.
Take a big cast iron skillet and melt a half stick of real butter in it, then add about the same of virgin olive oil and simmer. Fine chop about 3 green onions and 3 or 4 cloves of fresh garlic. Put the onions and garlic in the saute and simmer slowly, stirring with a spatula. Add some dry white wine and let cook down. A couple dashes of soy sauce and a few drops of hot sauce, go easy on the hot sauce.
After it has cooked down real slowly, add some more white wine and cook it down again. I usually cook the saute' about 45 minutes, adding wine to keep it from getting too thick.
Then take your soft shell crabs and clean them, which mean pulling the top shell up from each side without removing it, and getting the gills (dead men) out. Then lay the crabs on some folded paper towels and put another paper towel on top and pat them dry. You want to get as much water out of them as you can.
Then put them in the skillet real carefully and saute' about 5 mins. a side. Use a wide spatula to turn them as they are pretty fragile. Serve with steamed spinach and toasted frech bread and the saute' gravy.
So good it will make you slap your momma.
UV
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