4 medium soft-shell crabs, cleaned
1 cup skim milk
3/4 cup all-purpose flour
1/2 tsp paprika
1/4 tsp garlic powder
1/8 tsp cayenne pepper, or to taste
4 tbsp low-fat butter
4 round sandwich buns or rolls, toast, ed
4 tbsp cajun mayonnaise
2 scallions, thinly sliced
Directions
Soft-shell crabs are one of the great culinary joys of springtime.
They should be purchased fresh, and most fish markets are happy to
clean them for you. If not, the technique takes a little courage, but
once you get the knack, it's really quite easy: Rinse each crab under
cold water and, with scissors, snip off the head about 1/4" behind
the eyes. Turn the crab over on its back; lift and pull off the
triangular apron on the lower part of the shell. Flip the crab over
and pull back the points of the top shell. Remove and discard the
gills on both sides. Rinse the cleaned crab and pat dry.
1. Soak prepared crabs in milk for 30 minutes. Meanwhile, in a bag,
combine flour, paprika, garlic powder and cayenne. Shake well;
reserve.
2. Remove the crabs from the milk and dredge in the seasoned flour.
Shake off any excess flour.
3. Melt butter in a large skillet over medium-high heat. Saute crabs,
two at a time, for 4-5 minutes per side, or until crispy and browned.
Remove to a paper towel to drain.
4. Spread each toasted bun with 1 tablespoon of Cajun Mayonnaise, or
more if desired. Sprinkle scallions on bottom half of bun, then top
with a crab. Cover with top half of the bun and serve immediately.
Per serving (includes the 1 tablespoon of Cajun Mayonnaise): 361
calories, 11 grams fat, 89 milligrams cholesterol.
Servings: 4 servings
Cajun Soft-Shell Crabs On Buns Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cajun; Crab; Fish
The History of Recipes
We are able to trace the history of meal recipes far back into the far past, in truth as far back into history as ancient Egypt, and maybe further still. Interesting though that is, sadly, these early cook books were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Moving our culinary historical trip onwards, we find two interesting recipe books dating from the fourteenth century - a cookery book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these have no connection with the curry that is popular today, but instead recipes for the types of meals served to the rich and wealthy people of the time. When we get to the 1900s, cookbooks were starting to become popular mostly due to increased literacy, people having increased spare time and having more disposable income. |
We hope you enjoy this Cajun Soft Shell Crabs On Buns recipe.
