Stuffed Soft-Shell Crabs
Deliciously stuffed, deep-fried soft-shell crabs—yes, you eat the whole thing, soft shell and all! Soft-shell crab is a culinary term for crabs which have recently molted their old exoskeleton and are still soft.
1 1/4 cups butter
11 large egg yolks - divided use
1 tablespoon water
2 tablespoons lemon juice
1/3 cup prepared brown mustard
1/8 teaspoon liquid hot pepper sauce
1/2 cup white wine
1 cup green onion, chopped
1 garlic clove, crushed
1 pound shrimp, peeled
1 pound crab
3 cups dry bread crumbs
1/2 pound mushroom, sliced
3/4 teaspoon salt - divided use
1/4 teaspoon ground black pepper - divided use
12 whole soft-shell crabs
3 tablespoons all-purpose flour
2 cups peanut oil
- Melt butter over low heat; let stand until the milk solids settle to the bottom. Skim the surface and carefully pour off the clear yellow liquid, leaving the sediment in the pan thereby making clarified butter.
- Combine 8 egg yolks and water in the top of a double boiler; beat with a whisk until smooth. Cook over warm water, stirring constantly, until thick. Remove the top of the double boiler and place in cold water. Gradually add the clarified butter, stirring constantly. Stir in lemon juice, prepared brown mustard and liquid hot pepper sauce.
- Heat white wine in a heavy skillet. Add chopped green onions, crushed garlic clove, peeled, cleaned shrimp, and 1 pound crab. Cook for 5 minutes, stirring frequently. Remove from the heat and stir in dry bread crumbs, sliced mushrooms, 3 egg yolks, 1/2 teaspoon salt, and 1/8 teaspoon ground black pepper; set aside.
- Clean 12 whole crabs by removing the spongy gills that lie under the tapering points on either side of the back shell. Place the crab on its back and remove the small piece at the lower part of the shell the terminates in a point (the apron). Wash well then drain.
- Divide the crab/shrimp mixture into the cavity of each crab; season with 1/4 teaspoon salt, 1/8 teaspoon ground black pepper and flour.
- Fry in peanut oil at 320°F (160°C) for 1 to 2 minutes. Drain on paper towels. Serve with the butter sauce.
Makes 12 servings.