Cajun Soft-Shell Crabs On Buns

4 Medium Soft-shell crabs, cleaned
1 Cup Skim milk
3/4 Cup All-purpose flour
1/2 Teaspoon Paprika
1/4 Teaspoon Garlic powder
1/8 Teaspoon Cayenne pepper, or to taste
4 Tablespoon Low-fat butter
4 Round sandwich buns or rolls, toasted
4 Tablespoon Cajun Mayonnaise
2 Scallions, thinly sliced


Soft-shell crabs are one of the great culinary joys of springtime. They
should be purchased fresh, and most fish markets are happy to clean them for
you. If not, the technique takes a little courage, but once you get the
knack, it's really quite easy: Rinse each crab under cold water and, with
scissors, snip off the head about 1/4" behind the eyes. Turn the crab over
on its back; lift and pull off the triangular apron on the lower part of the
shell. Flip the crab over and pull back the points of the top shell. Remove
and discard the gills on both sides. Rinse the cleaned crab and pat dry.

1. Soak prepared crabs in milk for 30 minutes. Meanwhile, in a bag, combine
flour, paprika, garlic powder and cayenne. Shake well; reserve.

2. Remove the crabs from the milk and dredge in the seasoned flour. Shake
off any excess flour.

3. Melt butter in a large skillet over medium-high heat. Sauté crabs, two at
a time, for 4-5 minutes per side, or until crispy and browned. Remove to a
paper towel to drain.

4. Spread each toasted bun with 1 tablespoon of Cajun Mayonnaise, or more if
desired. Sprinkle scallions on bottom half of bun, then top with a crab.
Cover with top half of the bun and serve immediately.

Per serving (includes the 1 tablespoon of Cajun Mayonnaise): 361 calories,
11 grams fat, 89 milligrams cholesterol.

Categories: Seafood

Servings: 4
Home Cookin 4.8 Chapter: Fish And Seafood