CookEat Recipe
Broiled Devilled Soft-Shell Crabs
Soft-shell crabs broiled in two stages with mustard butter and breadcrumbs, served on toast with lemon.
Method
Steps
Step 1
Soften the half ounce butter and mix thoroughly with two saltspoons English mustard powder, one teaspoon white-wine vinegar, one teaspoon Worcestershire sauce, one saltspoon salt, half a saltspoon cayenne and one commercially pasteurized egg-yolk equivalent. Keep this complete devilled butter refrigerated at 40°F or colder until needed.
Step 2
Use twelve fresh whole soft-shell crabs with spongy gills under the side points, aprons and sand removed by the fishmonger. Keep cold until cooking, then pat dry. Mix one tablespoon canola oil, one teaspoon salt and half a teaspoon finely ground white pepper and turn the crabs repeatedly in this seasoning.
Step 3
Arrange on a double broiler and broil briskly for about two minutes on each side. With clean utensils spread all the devilled butter over both sides of the crabs, coat with fresh breadcrumbs and broil again for about two minutes per side. Continue until the thick body meat reaches at least 74°C and the crumbs are fully cooked.
Step 4
Trim and toast the six bread slices and arrange the twelve hot crabs over them. Garnish with six lemon quarters cut from the one and a half lemons and a little washed parsley, and serve promptly.
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