home recipes archives press reader raves about  
 
 

In this Issue: Pie Revival Buttered Maple Walnut Pie, Peaches 'n' Cream, Food Yarns Gale Gand's Brooklyn Blackout Cake, Vintage Summer Coolers Meier & Frank Summer Girl Soda, Watermelon Ice, Reader Favorites Creamy Nectarine-y Cheesecake, Alanbess Luncheonette Chicken Scampi, Tiki-Tiki Chicken in Parchment, Fanny's of Evanston Fried Chicken, Old Virginia Club BBQ Chicken, London Chophouse Roquefort Burger with Pancho Sauce, State Fair Favorites Jim Woodworth's Delicious Honey Apple Pie, Jo Ryman Scott's Orange Delight Cookies, Barb Schaller's Sister Mary's Corn Relish, Gerry Frank's World's Best Chocolate Cake, Restaurant Recipes Then & Now Doris & Ed's Soft-Shell Crab BLT, Doris & Ed's Classic Soft-Shell Crab, Books to Buy Mary Mac's Tea Room Blackberry Sonker, Better Left Lost SPAMoni

 

Doris & Ed's Classic Soft Shell Crab Saute

Overlooking Sandy Hook Bay in Highlands, N.J., with a view toward Manhattan, Doris & Ed's has exemplified fine summer seafood at the Jersey shore for 33 years. Merging traditional and contemporary, Owner Jim Filip and Executive Chef Tom Donohoe feature a Today & Yesterday menu that gives guests the chance to choose between old-school and new-day preparations. None are better than the soft shell crab. You choose: There's the traditional "Yesterday" soft shell crab saute (this recipe), or, the "Today" Crab BLT with basil mayonnaise, pancetta and beefsteak tomatoes on peppered brioche (also in this issue.)

print email
Makes 1 serving
Ingredients for the crab saute:
  • 2 Large Soft Shell Crabs
  • 1 teaspoon Vegetable Oil
  • 3 tablespoons butter
  • 1 Lemon
  • 2 Teaspoons Old Bay Seasoning
  • 1/2 cup Wondra Flour
Instructions for crab saute:
  • Clean the crabs by clipping off the eyes and mouth with kitchen shears, removing the tail, and the gills by peeling back the corners of the shell and gently pulling the gills off with a paring knife.
  • Season the crabs gently with Old Bay and dust with Wondra flour. Melt the butter in a large saute pan over medium heat. Add the oil and when the butter begins to foam, add the crabs, top side down Cook over medium heat for 2 minutes, then, turn over. Be careful as the oil may spit violently. Cook for another 90 seconds to 2 minutes and remove the crabs to a plate lined with paper towels to drain excess grease. Squeeze lemon juice over.

We love Doris & Ed's "Yesterday and Today" menu idea! For soft shell crab, we like the classic "Yesterday" saute preparation, but cheated a little back-to-the-future style and served it with Chef Tom Donohue's "Today" basil mayo (from the contemporary Crab BLT preparation, also in this issue.)
Recipes by Alphabet
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Recipes by Meal Part
Appetizers
Baked goods
Breakfast
Confections
Desserts
Drinks
Meat
Pasta
Poultry
Preserves and Pickles
Seafood
Salads
Sandwiches
Sauces and Salad dressings
Soups
Vegetables and side dishes