If you love cooking soft shell crab and are looking for the right recipe that will produce a crispy exterior, Food Network star Bobby Flay has shared a tip that always results in crispy soft shell crab.
Here’s the chef’s wonderfully simple strategy.
Flay’s crab dish comes with a delicious succotash
the Defeat Bobby Flay star serves his soft-shell crab with a side of succotash, as he noted in his 2011 cookbook, Bobby Flay’s American Bar Cookbook: Celebrate America’s Great Flavors. Succotash, he added, is usually a mix of “fresh lima beans, beefsteak tomatoes (I like local Jersey tomatoes myself) and, of course, corn.”
However, he encourages home cooks that “this succotash recipe should be considered a guide; try it with the fresh vegetables that catch your eye at the market.
Bobby Flay’s secret weapon for crispy soft shell crab
Acknowledging that the availability of soft-shell crabs is fleeting, Flay writes, “The soft-shell crab season is short and sweet. When it’s here, we want to make the most of it.
Flay notes that, as with any protein you cook, increasing flavor is of the utmost importance and in the case of soft shell crabs, which are blue crabs that have shed their shells, the chef uses an ingredient simple to extract the crab. candy.
“What matters is bringing out the flavor of the crab, and I use a secret weapon to help me do that,” he adds. “Wondra flour is an ultra-finely ground (“instant”) flour that creates a very thin, almost stealthy coating around the crabs.”
The reason Flay likes Wondra so much is that it doesn’t distract from the flavor of the crab like a regular flour coating would: “What you taste is crispy soft shell crab without any thick batter “, he explained.
Need a sauce to go with this crab and succotash feast? : “Just hit some brown butter with tangy lemon juice and aniseed dill (an herb that I find too often overlooked) for an easy and delicious sauce.”
Flay also uses instant flour in his crab cake recipe.
In a completely different recipe featuring crab, Flay adds Wondra to her Blue Corn Crab Cakes and dredges them in blue cornmeal. If home cooks don’t have the cornmeal on hand, he also recommends crushed corn chips.
A reviewer on the Food Network site said of its Crispy Crab Cakes: “How many of us have had fried crab cakes that were mostly breadcrumbs with precious little crabs? It’s crab cake reinvented. I made this recipe and it will be better the second time around. First time was too loose and next time I will use more Wondra as directed.
Another fan added, “I made half blue cornmeal and half panko breadcrumbs so the crab always stood out. This time made the relish and dressing. WOW!!! Don’t you dare jump it.
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