CookEat Recipe
Broiled Soft-Shell Crabs
Whole soft-shell crabs broiled in a light oil seasoning, served on toast with lemon and crisp fried parsley.
Method
Steps
Step 1
Use twelve fresh whole soft-shell blue crabs with the spongy gills under the side points, aprons and any sand removed by the fishmonger. Keep refrigerated until cooking, then drain and pat dry with clean food-safe paper.
Step 2
Mix the one tablespoon canola oil, one teaspoon salt and half teaspoon pepper on a plate. Turn the twelve crabs repeatedly in this seasoning, then arrange on a double broiler.
Step 3
Broil for about five minutes on each side, continuing until the thick body meat reaches at least 145°F and is firm, pearly and opaque. Keep the cooked crabs hot on a clean dish.
Step 4
For the garnish, wash a little parsley, remove tough stalks and dry the leaves completely. Heat some of the additional canola oil in a suitable small deep pan to 275–300°F. Carefully lower a few dry leaves at a time with a slotted spoon. Fry briefly, about twenty to thirty seconds, until translucent and still green. Lift out and drain on clean food-safe paper; use immediately.
Step 5
Prepare plain fresh toasts and arrange all twelve crabs over them on a hot serving dish. Garnish with the six lemon quarters and the freshly fried parsley, then serve promptly.
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