Pan-Fried Soft-Shell Crabs
Pyydä kalamyyjäsi puhdistamaan pehmeät kuorelliset rapuja sinulle. Tölkkejä saa keittää enintään kuusi tuntia puhdistuksen jälkeen.
Lähde: Martha Stewart Living, kesäkuu 2001
Tarjoilut
Pyydä kalamyyjäsi puhdistamaan pehmeät kuorelliset rapuja sinulle. Tölkkejä saa keittää enintään kuusi tuntia puhdistuksen jälkeen.
Lähde: Martha Stewart Living, kesäkuu 2001
Tarjoilut
26.04.2023 @ 20:14
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
Ask your fishmonger to clean the soft-shelled crabs for you. Cans can be boiled for up to six hours after cleaning. Source: Martha Stewart Living, June 2001 6 Servings ingredients 1 1/2 cups flour 2 teaspoons coarse salt 1 teaspoon freshly ground pepper 12 soft-shelled crabs, cleaned 12 tablespoons vegetable oil 6 tablespoons unsalted butter 1/4 cup loosely packed fresh flat-leaf parsley leaves, chopped 3 lemons, cut in half instructions 1. Mix flour, salt, and pepper; put on a plate. Dredge 2 soft-shell crabs in flour mixture, shaking off excess (make sure crabs are completely coated). 2. Heat 2 tablespoons oil in a large sauté pan over medium heat. Oil should be very hot but not smoking. Place dredged crabs, back side down, in sauté pan; reduce heat to medium if pan starts to smoke. Sauté crabs until golden and crisp, about 3 minutes (do not stand too close to pan, crabs tend to spatter during cooking). Turn crabs over and cook 2 minutes more. 3. Add 1 tablespoon butter and a large pinch of parsley to pan. Squeeze lemon juice over crabs. Keep warm in low oven. Repeat process until all crabs are cooked.