| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cklive21, Pdate | 1 | servings | |
INGREDIENTS
| 6 | sm | Softshell crabs; cleaned |
| Salt and pepper | ||
| 1 | c | Buttermilk |
| 1 | c | Flour |
| 1/2 | ts | Cayenne |
| Unsalted butter for pan frying | ||
| 2 | ts | Olive oil |
| 2 | Garlic cloves; finely minced | |
| 1 | Lime; Juice of | |
| Salt and pepper | ||
| 1 | tb | Minced fresh cilantro |
INSTRUCTIONS
Season the crabs with salt and pepper and place in the buttermilk. Soak for 1 hour. Remove and pat dry. While the crabs are soaking, prepare the mojo: heat the olive oil in a small, heavy saucepan over a moderately low flame. Add the garlic and cook slowly for 5 minutes, or until golden, not brown. Add the lime juice, stir, and bring to a boil. Remove from heat, season with salt and pepper, and add cilantro. Refrigerate until cool. To prepare the crabs: In a bowl, mix together the flour, cayenne and salt and pepper to taste. Dredge the crabs in the flour, shaking off the excess. Choose a heavy frying pan (or pans) that will hold all the crabs in one layer without crowding. Place the pans over moderately high heat and add enough butter to create a thin layer (about 1/4 inch) in each pan. After the foam subsides, add the floured crabs and weight them (with bricks or anything you can improvise). Cook for 2 to 3 minutes, or until the crabs are golden brown on the underside. Turn the crabs over, and weight them again. Cook for 2 to 3 more minutes, or until the other side is golden brown. Transfer them to paper towels to drain briefly, dab each crab with some of the mojo and serve. Yield: 2 servings Converted by MC_Buster. Per serving: 666 Calories (kcal); 13g Total Fat; (17% calories from fat); 22g Protein; 117g Carbohydrate; 9mg Cholesterol; 263mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9345 Converted by MM_Buster v2.0n.
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