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Receta Cornmeal Crusted Soft Shelled Crabs With Tartar Sauce
by Global Cookbook

Cornmeal Crusted Soft Shelled Crabs With Tartar Sauce
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Ingredientes

  • 2 c. well-shaken buttermilk
  • 2 lrg Large eggs
  • 1 Tbsp. kosher salt
  • 1 tsp freshly-grnd black pepper
  • 8 x live soft-shelled crabs cleaned (preferably 4" to 5" wide) Vegetable oil for frying
  • 1 c. self-rising cake flour see cook's note
  • 1 c. yellow cornmeal Vegetable oil for frying Cilantro-Lime Tartar Sauce (see recipe)

Direcciones

  1. Whisk together buttermilk, Large eggs, salt, and pepper and pour into a 3-qt shallow dish. Add in crabs and soak, covered and chilled, for 30 min to 1 hour.
  2. Heat sufficient vegetable oil to measure 1-inch deep in a wide shallow skillet to very warm.
  3. Whisk together flour and cornmeal and transfer to a large sealable plastic bag. Lift 1 crab out of buttermilk, letting excess drip off, and shake in bag to coat with flour. Knock off excess flour and transfer to a tray. Repeat with remaining crabs, arranging them in 1 layer as coated.
  4. Shallow-fry the crabs, 4 at a time, turning over halfway through frying (watch out for popping or possibly use a frying screen), till golden, 3 to 5 min. Reheat oil to very warm between batches. Drain crabs on paper towels and serve with Cilantro-Lime Tartar Sauce.
  5. This recipe yields 4 servings.
  6. Cooks'
  7. Note: If you cannot find self-rising cake flour, you can use 1 c. all-purpose or possibly cake flour mixed with 2 tsp. baking pwdr and 1/4 tsp. salt.