"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Crispy Soft-shell Crab Recipe

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This recipe for Crispy Soft-shell Crab, by , is from The American Legion Auxiliary Fort Owen Unit 94 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Doris Ragsdale
Added: Wednesday, September 6, 2006


4 Soft-shelled Crabs, soak in milk prior to prep
1 C Low-fat Milk
1/2 C All-purpose Flour
1/4 Teaspoon Paprika
Salt and Pepper to Taste
4 Tbsp Salted Butter
3/4 C Green Goddess Mayo (Recipe Below)
Green Goddess Mayo: 2 C Mayonnaise
2 Scallions (3" of Green Left On) thinly sliced
2 Tbsp Chopped Flat-leaf Parsley
2 Tbsp Chopped Fresh Tarragon (or 2 Tsp Fresh Chives)

For Soft Shelled Crab: Soak the crabs in the milk for 30 minutes. Meanwhile, combine the flour, Paprika, salt in a bag and shake well.
Remove crabs from the milk and pat dry with a paper towel. Shake the crabs one at a time in the bag of seasoned flour, shaking off any excess.
Melt 2 tablespoons of the butter in a large, nonstick skillet over medium heat. Cook 2 crabs until crispy and golden brown, about 4 to 5 minutes per side. Drain on paper towels. Repeat with the remaining butter and crabs.
Place 2 crabs on each of 2 dinner plates and dollop each with 1 1/2 tsp of Green Goddess Mayo.
Green Goddess Mayo: Combine all the ingredients in a bowl. Refrigerate, covered, for 1 to 2 hours before serving.

Personal Notes:
Personal Notes:
To Clean soft-shell crabs; Leave the legs and claws on. Lay the crab flat on its stomach. Make a cut just below the eyes and, using scissors, remove the face. Lift the shell to remove the spongy gills, and innards. Turn the crab over and cut off the tail flap or "apron". What's left is edible. Rinse and pat dry.




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