Fried Soft-Shell Crabs With Haricots Verts Amandine Recipe

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Lightly battered and quick-fried, soft-shell crabs can be ready in a jiffy. Pair them with fresh, thin green beans tossed with almonds and butter for an elegant weeknight supper. Or serve the crabs on toasted rolls with mayonnaise, tartar sauce or remoulade, and lettuce and tomato. The crabs are best eaten immediately after frying.

Refrigerate the crabs for up to 1 day; the beans, for up to 3 days.

Soft-shell crabs can be found at Asian and seafood markets and well-stocked supermarkets.

From recipes editor Ann Maloney.

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Ingredients

measuring cup

Servings: 2

For the haricots verts

For the crabs

Directions

Time Icon Total: 25 mins

Step 1

Make the haricots verts: In a large skillet with a tightfitting lid over medium-high heat, melt the butter. Add the almonds and garlic and fry, stirring frequently, until both are just golden, 1 to 2 minutes. Add the beans and toss occasionally until well-coated. Cook until the beans turn bright green but are still crisp, about 2 minutes. With the skillet lid handy, add the lemon juice. Quickly cover the beans as the steam rises and remove the skillet from the heat. (The thin beans will continue to cook with the residual heat. If you use thicker green beans, you may want to steam them over low heat until tender, after adding the juice.)

Step 2

Make the crabs: In a bowl, whisk the egg with water until combined. In another shallow bowl, whisk together the flour, cornmeal, cayenne, if using, smoked paprika and salt.

Step 3

Gently rinse the crabs under cold water and pat them dry, pressing very gently to remove any excess water. Dip each crab in the egg wash, then lightly coat it with the flour mixture, shaking off any excess. Transfer the coated crabs to a plate.

Step 4

Place a towel-lined platter near the stove. In a Dutch oven or high-sided skillet over high heat, pour the oil to a depth of about 1 inch, and heat until the oil reaches about 350 degrees. Working in two batches, if necessary, use tongs to lower the crabs into the oil. Fry, turning once, until golden and crisp, 3 to 4 minutes. Transfer to the prepared platter and drain. Repeat with the remaining crabs, if needed.

Step 5

Give the haricots verts a stir, then evenly divide them and the crabs between two plates. Serve with lemon wedges and remoulade, if desired.

Step 6

NOTE: Most soft-shell crabs you buy in grocery stores will be cleaned, but if you buy live soft-shell crabs, you will have to clean them yourself. It is best to clean and cook them right away, but you can store them in the refrigerator for up to 1 day. When ready to cook, gently rinse with cold water and pat dry. Using kitchen shears or a sharp knife, cut the crab across the face to remove the eyes and lower mouth, about a 1/4-inch strip. Using the tip of the knife, reach inside the crab and remove the stomach. Carefully lift the top shell of the crab to pull out or cut away the gills. Turn the crab over and remove its apron, or underside.