Soft Shell Crabs Parisienne-Style Recipe

Posted on by March 20, 2018

Cleaning and preparing soft shell crabs for the Parisienne Sauce

  1. Flip the soft shell crab oversoft shell crab underneath
  2. Remove the stomach flap on the center back of the crabsoft shell crab stomach flap
  3. Underneath the flaps on the front of the crab are the lungs.soft shell crab flap for lungs
  4. Remove the lungssoft shel crab lung
  5. Remove the eyessoft shel crab eyes
  6. Remove the beard underneath the eyesspft shel crab beard
  7. Prepare batter for the egg battered soft shell crabs. Beat 3 eggs with a pinch of saltsoft shel crab prep
  8. Rinse soft shell crabs in water.
  9. Dredge in flour on both sides and underneath the flaps toosoft shell crab in flour
  10. Dip floured crabs into beaten eggs and coat well.soft shel crab in egge batter
  11. Heat a pan with oil until very hot.
  12. Place back of crab into the frying pansoft shel crab dredged
  13. Lower heat and fry 5-8 minutes on each side. There will be a lot of splatter so keep a splatter guard on pan.
  14. Drain the crabs on paper towels and now they are ready for the Parissiene sauce!
  15. Place soft shell crabs in the Parisienne sauceincludes soft shel crab parissienne 045
  16. Cook until sauce is thickened and serve!

Buon Appetito!

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