Final Cooking & Presentation for Soft Shell Crab

Part of the Video Series How to Cook Lobster, Crab, & Shrimp

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Your finished soft shell crab and serving tips; learn this and more in this free online instructional cooking video about seafood taught by an expert.

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Video Transcript

Final Cooking & Presentation for Soft Shell Crab
All right so we are back to show you the soft shell crabs. The crab closest to me it turned real nice and red because the heat that was added. This was the crab that we just simply dusted in straight flour so that we could more of the shell. This other crab we used a three part breading procedure that we used all purpose flour first, then we did a milk and egg wash second and third we did the corn meal mixture which was just a store bought seasoning mix that I like to use for fish and all different kinds of sea food. So we just keep these guys moving around. We are pretty much done. As I said seafood on the whole doesn't take a long time and it is going to do be done before you know it. These are pretty much finished. Again we started on the top because that is going to be our presentation sign and I am gently going to lift these out of here with my seafood spatula. Go ahead and that it off of the fire and there is just a little bit of residual clarified butter left in the pan which is a good sign. We didn't want a whole bunch of oil. You can deep fry them. That's fine too. I just like to sear them with the clarified butter on the stove top because it is a much more gentle procedure. It takes a little less time and it doesn't soak up a bunch of that residual oil as they would deep fried. So there is our two soft shell crabs and these guys are ready to go. These guys would make about half of a sandwich or you could put these on some rice pilaf or dress them up a number of ways. Again this is just the flour mixture that we use. It shows a little more definition in the crab and this guy was breaded with a three part breading procedure so it's a little harder to make out the intricacies. Both are very delicious. Enjoy those.

About the Expert

Expert: Louis Ortiz is a professional chef instructor at a culinary institute. He has been working in the culinary industry for 10 years. Read More