Soft-shell crabs are eaten with their shells intact because the exterior is delicate. The crabs are prepared in many ways, including pan frying. The crabs should be eaten the day they are cleaned.Continue Reading
Flour, eggs, panko bread crumbs, vegetable oil, salt and pepper are required for this 15-minute recipe.
Add enough vegetable oil to a large skillet so that 1/2 inch of oil covers the bottom. Heat on a medium-high setting until the oil bubbles.
While the oil is heating, add 1/2 cup flour to a shallow bowl, and add salt and pepper to taste. Crack two eggs into a second shallow bowl, and whisk them. Add panko bread crumbs to a third shallow bowl.
Run each crab through the flour and then into the beaten eggs. Dip both sides of the coated crab into the bread crumbs.
When the oil is ready, place the coated crabs in the pan with the shells facing down. Cook about four minutes on each side, turning when the crabs are golden brown. Enjoy the crabs on their own, or use a bun to make a sandwich.
Blue crabs are most delicious when steamed simply and eaten fresh and hot. Blue crab should always be cooked while still alive. Cooking an already-dead crab can be a severe health hazard.Full Answer >
To grill fresh or thawed frozen shrimp, leave the shells on and brush the shrimp with oil. Once coated, place the shrimp on an oiled, medium-hot grill for two to three minutes per side or until the shrimp are completely opaque.Full Answer >
To cook frozen clams, thaw the clams in the refrigerator, scrub the shells and wash the clam meat under cool water. Steam or use the clams in recipes such as chowders, soups and pasta.Full Answer >
Cleaning clams before steaming requires that the clams be shaken to loosen any sand held inside their shells, rinsed, covered in a solution of warm salt water and left to soak and then drained and rinsed again. This process readies clams completely for the steaming process, though they can also be stored for up to 2 days if so desired.Full Answer >