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Sautéed Soft-Shell Crabs with Country Ham & Shiitake Mushrooms
Courtesy of Virginia Marine Products Board
Servings: 6
Prep Time: 10 Min.
Cook Time: 15 Min.
What you need:
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12 Virginia soft shell crabs, cleaned
1/2 c. all-purpose flour
salt and pepper, to taste
6 Tbsp. unsalted butter
6 cucumbers, peeled, seeded and cut lengthwise into thin strips
1/2 lb. shiitake mushrooms, sliced
1/4 lb. country ham, cut in julienne strips
What to do:
1. Rinse and pat crabs dry with paper towel. Combine flour, salt and pepper then dust crabs, using up to 1/2 c., as necessary.
2. Heat 2 Tbsp. of butter in large sauté pan. When butter is hot, carefully sauté crabs until golden brown on both sides, then remove from pan and hold warm.
3. In a clean sauté pan, sauté cucumbers in 2 Tbsp. butter. In a separate pan, sauté mushrooms and ham in 2 Tbsp. of butter. When all the ingredients are hot, divide cucumbers between 6 individual dinner plates, then place 2 soft-shell crabs per serving on top of cucumbers. Finish by spooning shiitake and ham mixture over the crabs.
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