Sauteed Soft-Shell Crabs from Galatoire’s
Updated: Jan 4
My wife and I are currently celebrating our birthday week. She was born August 6th and I on August 13th. A celebration dinner in New Orleans would include soft shell crabs. We are currently at a peak of quality of Soft Shell Crabs. Most recipes for soft shells are fried crabs. Here is a different approach. Sautéing is also known as pan frying. However, using Clarified Butter to cook the crabs add a different flavor to the finished product
12 large Soft Shell Crabs
2 cups All-Purpose Flour
2 cups Clarified Butter (see Below)
1 recipe Meuniere Butter (See Below)
1/2 cup chopped Curly Parsley, for garnish
4 Lemons cut into wedges, for garnish
Clean the crabs by paring off the eyes and trimming the tails with kitchen shears. Gently pull back the shells from the pointed ends and then remove the gills underneath on both sides. Lay the shells back flat.
Dredge the cleaned crabs in the flour and shake off the excess. The flour will stick to the soft shells. Add the clarified butter to a large sauté pan over high heat. Sauté the crabs for 4 minutes per side, or until golden brown.
Arrange 2 crabs each on 6 dinner plates and drizzle with warm menuiere butter. Garnish with chopped parsley and lemon wedges. Serve at Once.
1 pound Salted Butter
In a Saucepan over low heat, melt the butter. Remove the pan from heat and let the butter stand briefly. Skim the milk solids off the top and discard. Strain the butter to remove the remaining sediment. Reserve in a warm place until ready to use, or refrigerate for later use. This will keep sealed and refrigerated for up to two weeks
1 pound salted Butter
1 tabkespoon fresh Lemon Juice
1 tablespoon Red Wine Vinegar
In a medium saucepan over medium heat, melt the butter, whisking constantly, for 8 to 10 minutes., until the sediment in the butter turns dark brown, almost(but not quite) to the point of burning, and the liquid is a deep golden brown. Remove the pan from the heat and continue to whisk slowly, adding the lemon juice and the vinegar to the browned butter. The sauce will froth until the acids have evaporated. When the frothing subsides, the sauce is complete.
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