May 102018
 

Here is a very different way to prepare soft-shell crabs. Most people will fry or sauté them. This recipe adds plenty of flavor to the soft-shell.

8 Softshell Crabs

16 wedges Swiss Cheese

1 egg, beaten

1 teaspoon Thyme

1 teaspoon celery Salt

1 cup Breadcrumbs

1 tablespoon Garlic Chives, thinly sliced

8 ounces Tomato sauce

8 sprigs Parsley

Preheat oven to 350℉.

Clean crabs as needed (see blog post 7/5/2011 for instructions). Place crabs in  cool running water to rinse. Dry crabs, then gently lift up the “apron” on each crab and place a wedge of cheese on each side. Dip each crab into beaten egg then transfer to a plate and season with thyme and celery salt. Place seasoned crab onto breadcrumbs and cover top of crabs with breadcrumbs. Lay them side-by-side in a greased baking dish and sprinkle garlic chives evenly on top. Pour tomato sauce over all. Bake for 40 minutes. Place two crabs on a plate with a sprig of parsley.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

 

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.

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