flavour TEX PREPARATION:
Clean the soft-shell crabs. It is the most important step. See adjacent instructions.
Make a milk bath using 1 cup of milk, 1 tablespoon of mustard, and 4 eggs. Whisk in a bowl. Place soft-shell crabs in the milk bath and place in the refrigerator.
Boil your angel hair pasta. As your pasta is cooking, melt 1 stick of butter in a pan. When your butter is melted, stir in parsley, green onions, and garlic. Sauté for 3-4 minutes. Stir in crawfish tails and cook over low heat for 5 minutes (until the crawfish is heated through)
Heat the oil in a deep fryer. As the oil is heating, add 3/4 cup heavy whipping cream to the pan with the crawfish mixture (do not let this boil). Mix 1/2 teaspoon cornstarch and 1 tablespoon whipping cream in a small bowl. Add this to the crawfish sauce to thicken. Stir until the sauce is warm and thick. Cover with a lid and remove from heat.
5 When oil is heated to 350 degrees,
take out your soft-shell crabs and coat them evenly on both sides in a bowl of Louisiana Chicken Fry, one at a time. Fry one crab at a time. Using a pair of tongs hold the crab’s legs down in the oil. Then flip the crab over and let it cook until it floats to the top. Remove and place on a platter lined with paper towel.
Put a serving of pasta on a plate and place one softshell crab on top. Spoon the crawfish sauce over the top. Garnish with the remaining chopped green onions and serve.
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How to Clean Soft-Shell Crabs You may be able to request your local fish market to clean your soft-shell crabs for you. If not, it can be done in these four easy steps at home. Cleaning a soft-shell crab involves removing the gills, the apron, and snipping off the eyes and mouth. This simple process is very similar to cleaning a fish. The key is to remove all of these chewy, cartilaginous pieces so that your crab is buttery and tender. Always choose crabs that are still alive and moving and keep them refrigerated until you are ready to clean—just before cooking. *Do not worry, soft-shell claws do not pinch.
Rinse the soft-shell crab under cold running water.
2 First, using a pair of sharp kitchen shears, cut
off the mouth and eyes all in one snip. (Cut about ¼–inch behind the eyes) This will kill the crab.
3 Lift up the top shell on the outer corner and
reach in and remove the fibrous gills. Repeat on the other side.
Flip the crab over and remove the bottom shell, also known as the central apron. (A wide apron means it is a female, a narrow apron means it’s a male.)
Left and right outer corner, lift and remove gills (lungs).
Cut horizontally across, ¼ inch behind eyes to remove mouth and eyes in one snip
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TexAppeal February 2014 Edition