CookEat Recipe
Soft-Shell Crabs in Cream
Whole soft-shell crabs in a milk and cream sauce with sherry and nutmeg.
Method
Steps
Step 1
Use twelve very fresh raw food-grade whole soft-shell blue crabs, professionally cleaned with the spongy gills under the side points and the aprons removed. Keep refrigerated until needed and drain thoroughly on clean food-safe paper.
Step 2
Heat one and a half tablespoons of melted butter in a wide frying pan that can hold the crabs side by side without crowding. Fry briskly for three minutes on each side, then lift onto a clean plate.
Step 3
Add two tablespoons of flour to the same pan and whisk briskly over the heat for half a minute. Pour in one gill each of milk and cream and two tablespoons of sherry. Add half a teaspoon of salt and one saltspoon of grated nutmeg, then whisk until boiling.
Step 4
Return the crabs and cook gently for about eight minutes, shaking the pan occasionally, until the thick body meat reaches at least 145°F and is firm, pearly and opaque throughout. Transfer all the crabs and sauce to a suitably sized hot serving dish and serve promptly.
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