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Soft-Shell Crabs with Sliced Sweet Onion
Credit:
Maria Robledo
Recipe Summary
Yield: Serves 2 to 4
Ingredients
Ingredient Checklist
1/2 cup low-fat buttermilk
2 large eggs, lightly beaten
Kosher salt and freshly ground pepper
1/2 cup stone-ground white cornmeal
1/4 cup unbleached all-purpose flour
4 soft-shell crabs, cleaned
1/4 cup vegetable oil
1 medium Vidalia onion, very thinly sliced, for serving
6 tablespoons unsalted butter
3 tablespoons fresh lemon juice, plus wedges for serving
2 tablespoons coarsely chopped fresh flat-leaf parsley, plus sprigs for garnish
Cook's Notes
Ask your fishmonger to clean the soft-shell crabs for you. Crabs should be cooked within 6 hours of cleaning.
Gallery
Soft-Shell Crabs with Sliced Sweet Onion
Credit:
Maria Robledo
Recipe Summary
Yield: Serves 2 to 4
Gallery
Soft-Shell Crabs with Sliced Sweet Onion
Credit:
Maria Robledo
Soft-Shell Crabs with Sliced Sweet Onion
Credit:
Maria Robledo
Soft-Shell Crabs with Sliced Sweet Onion
Recipe Summary
Yield: Serves 2 to 4
Recipe Summary
Yield: Serves 2 to 4
Yield: Serves 2 to 4
Serves 2 to 4
Ingredients
Ingredients
- 1/2 cup low-fat buttermilk
- 2 large eggs, lightly beaten
- Kosher salt and freshly ground pepper
- 1/2 cup stone-ground white cornmeal
- 1/4 cup unbleached all-purpose flour
- 4 soft-shell crabs, cleaned
- 1/4 cup vegetable oil
- 1 medium Vidalia onion, very thinly sliced, for serving
- 6 tablespoons unsalted butter
- 3 tablespoons fresh lemon juice, plus wedges for serving
- 2 tablespoons coarsely chopped fresh flat-leaf parsley, plus sprigs for garnish
Directions
Preheat oven to 200 degrees. Whisk together buttermilk, eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish; set aside. Whisk together cornmeal, flour, 1/4 teaspoon salt, and 1/4 teaspoon pepper in another shallow dish.
Working in batches if necessary, place crabs in egg mixture, and turn to coat. Let stand 5 minutes. Lift out, allowing excess to drip off. Transfer to cornmeal mixture; turn to coat. Tap off excess, and transfer to a rimmed baking sheet.
Heat oil in a large skillet over medium-high until hot but not smoking. Working in batches if necessary, add crabs; cook, flipping once, until crisp, golden brown, and cooked through, about 4 minutes per side. Using a slotted spatula, transfer crabs to a baking sheet lined with paper towels to drain. Place in oven to keep warm while making sauce.
Divide onion slices among plates; set aside. Pour off oil from the skillet; wipe clean. Add butter; melt over medium-low heat. Stir in lemon juice, chopped parsley, and 1/4 teaspoon salt. Drizzle onion slices generously with lemon sauce, and top with crabs. Pour remaining sauce over crabs. Serve with lemon wedges. Garnish with parsley sprigs.
Cook's Notes
Ask your fishmonger to clean the soft-shell crabs for you. Crabs should be cooked within 6 hours of cleaning.
Cook’s Notes
Ask your fishmonger to clean the soft-shell crabs for you. Crabs should be cooked within 6 hours of cleaning.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Soft-Shell Crabs with Sliced Sweet Onion
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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All Reviews for Soft-Shell Crabs with Sliced Sweet Onion
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
