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H
hog#head#cheese
Guest
Caught 4 of these badboys about an hour ago(one of the perks to living on the bayou)As far as seafood is concerned NOTHING comes close than what we catch here.
H
hog#head#cheese
Guest
LOL,Softshells are pan fried in cornmeal whole not boiled
I love them, this is how I like them prepared:
For the Crabs:
2-4 soft shell crab, cleaned, and washed under cold water
1 egg, lightly beaten
½ cup panko crumbs (available at most Asian markets)
salt to taste
vegetable oil (peanut, canola… anything with a high smoking point)
½ lemon, sliced into wedges
Dipping Sauce:
1 bottle Kikkoman Ponzu sauce
Optional:
½ tsp grated ginger
½ tsp finely chopped green onion
1. Heat two inches of vegetable oil to 300 degrees in a deep pot or deep fryer.
2. Squeeze the crabs in layers of paper towel to remove as much moisture as possible from the inside of the shell. Coat crabs in egg, then in panko. The more panko that sticks to the crab – the higher the crunch factor.
3. Deep-fry each crab separately for about 4 minutes each or until the shell is a deep red and the panko is golden brown. Be forewarned that although you have removed most of the water from the crab, there will inevitably still be some inside and when it hits the oil you will have a lot of spatter. Keep a dish towel handy to use as a shield – or use one of those cool spatter guards covering the top of the pot.
4. Remove and drain crabs, salt while hot, and tuck them into a 200 degree oven on a parchment - lined pan until ready to serve.
5. Cut each crab into 4-6 pieces and serve with a bowl of Ponzu for dipping and a lemon wedge on the side. Extra points for adding grated ginger and finely chopped green onion to the sauce.
For the Crabs:
2-4 soft shell crab, cleaned, and washed under cold water
1 egg, lightly beaten
½ cup panko crumbs (available at most Asian markets)
salt to taste
vegetable oil (peanut, canola… anything with a high smoking point)
½ lemon, sliced into wedges
Dipping Sauce:
1 bottle Kikkoman Ponzu sauce
Optional:
½ tsp grated ginger
½ tsp finely chopped green onion
1. Heat two inches of vegetable oil to 300 degrees in a deep pot or deep fryer.
2. Squeeze the crabs in layers of paper towel to remove as much moisture as possible from the inside of the shell. Coat crabs in egg, then in panko. The more panko that sticks to the crab – the higher the crunch factor.
3. Deep-fry each crab separately for about 4 minutes each or until the shell is a deep red and the panko is golden brown. Be forewarned that although you have removed most of the water from the crab, there will inevitably still be some inside and when it hits the oil you will have a lot of spatter. Keep a dish towel handy to use as a shield – or use one of those cool spatter guards covering the top of the pot.
4. Remove and drain crabs, salt while hot, and tuck them into a 200 degree oven on a parchment - lined pan until ready to serve.
5. Cut each crab into 4-6 pieces and serve with a bowl of Ponzu for dipping and a lemon wedge on the side. Extra points for adding grated ginger and finely chopped green onion to the sauce.
gotmilk
New member
pfffttt...soft shell fresh Maine lobster off the St George Banks..best evah
H
hog#head#cheese
Guest
I'D lovvvvve to try these as well.
H
hog#head#cheese
Guest
From deanies?
gotmilk
New member
I had to go to West Palm Beach for a couple of days and went out to eat for a business meeting. One of the guys ordered "Maine lobster".
It was some kind of shit-ass Bahamas reject lobster. I feel bad for people who never have the real stuff.
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