Soft-Shell Crabs on Toast |
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Prep Time: 45 Minutes Cook Time: 8 Minutes |
Ready In: 53 Minutes Servings: 4 |
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Soft-shell crab season is always eagerly anticipated. Ingredients:
1/4 cup unbleached all-purpose flour |
1/2 teaspoon fresh ground black pepper |
1/4 teaspoon salt |
1/4 cup milk |
1 large egg |
2 garlic cloves, minced |
3/4 cup fine saltine crumbs |
vegetable oil |
4 large fresh soft shelled crabs, cleaned |
2 tablespoons unsalted butter |
1/2 lemon, juice of |
4 slices white toast or 4 slices wheat toast |
4 slices smoked ham, thin slices. warmed |
minced fresh parsley |
lemon wedge |
Directions:
1. On a plate or shallow dish, stir the flour, pepper, and a bit of salt.
2. In a shallow dish, whisk together the milk, egg, and garlic.
3. Place the cracker crumbs on another plate or shallow dish.
4. Warm a generous 1/4 inch of oil in a large skillet over med-high heat.
5. Dip each crab into the seasoned flour, then into the egg mixture, and then into the cracker crumbs; gently shake to get rid of excess.
6. Fry the crabs in batches for 3-4 minutes or until golden brown.
7. Drain the crabs on paper towel-lined plate.
8. Pour off any excess oil beyond 1 tablespoon; stir in the butter and lemon juice and heat through.
9. Working quickly, arrange the toast on each plate and top each with a piece of ham slice; arrange each crab on top; then spoon equal portions of the pan sauce around.
10. Sprinkle with parsley; garnish with lemon wedges and serve.
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