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Home » Uncategorized » Pan-Fried Soft Shell Crab & Cornmeal Crabcakes

Pan-Fried Soft Shell Crab & Cornmeal Crabcakes

August 15, 2016 · WCC Administr@tr · Leave a Comment

Hope you had a wonderful weekend! We’ve extended our weekend to a whole week… and we’re eating our way through Boston, MA. Follow us on Instagram (@wcchicago) to see what delicious things we’re up to! Since we’re visiting the east coast, it seems only fitting to share a seafood recipe or two with the abundance of fresh seafood. That’s why I’m highlighting soft shell crab and crabcakes!

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Both soft shell crabs and crabcakes are some of my favorite seafoods. They are easy to prepare and fairly similar too. These recipes incorporate some yellow cornmeal which adds a nice texture and flavor too. Serve these up together, as I did, with some fresh lemon wedges and a sprinkling of snipped chives for color…

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Pan Fried Soft-Shell Crabs
Joelen’s recipe

4 soft-shell crabs, cleaned & rinsed

  • 1 teaspoon garlic powder
  • salt and pepper to taste
    1/2 cup all-purpose flour
    1/4  cup cornmeal
  • 2 tablespoons olive oil for frying

Dry each crab on paper towels to soak up any moisture. Season with salt, pepper and garlic powder. 

In a shallow dish, combine together the flour and cornmeal. Dredge seasoned crab in the flour mixture. 

Add olive oil to a skillet set over medium high heat. When oil is hot, carefully place crabs in skillet and cook 1-2 minutes or until golden brown on both sides. Transfer cooked crabs to paper towels to soak up excess oil. Serve hot.


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Tender Cornmeal Crabcakes
Joelen’s recipe

Crabcakes
1 1/2 cup lump crab meat
1 egg, beaten
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon Zatarain’s Creole seasoning
1/4 cup panko breadcrumbs
1/4 cup yellow cornmeal
2 tablespoons olive oil for frying

*Spicy Mayo
1/4 cup mayonnaise
2 teaspoon sriracha (or more, if you like extra heat/spice)



Combine all the crabcake ingredients, except the oil, in a medium bowl. Divide the mixture into 4-6 portions, forming each portion into a patty.

Add olive oil to a skillet set over medium high heat. When oil is hot, carefully place crabcakes in skillet and cook 3-5 minutes or until golden brown on both sides. Transfer cooked crabs to paper towels to soak up excess oil. Serve hot; drizzled with spicy mayo (optional).

*Spicy Mayo – combine mayonnaise and sriracha, stirring until well incorporated. For easy use, transfer mixture to a small squeeze bottle or simply spoon on or serve on the side if desired.

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    Hi, I'm Joelen! Welcome to What's Cookin, Chicago. My goal is to share my culinary adventures in hopes to inspire you to embrace life in a delicious way.
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