Moleche Fried Soft Shell Crabs Recipe

If you’ve never treated yourself to the crispy, delicate delight of fried moleche, prepare to have your taste buds do a happy dance. This dish is all about taking the rich, buttery flavor of soft shell crabs and wrapping it in a golden, savory hug, perfect for impressing friends or indulging in a little self-care.

Moleche have a lovely taste—so delicate and so much like sweet, fat, soft-shell crab. I know this because, although we might not be able to find Moleche easily where we live, I make a mean dish of soft-shell crab.

My recipe begins, not surprisingly, with the main ingredient. First, I do buy soft-shell crab, but only after I’ve been told by friends who know these things that fresh ones are available.

That’s right: Moleche are very fresh crabs.

Moleche Fried Soft Shell Crabs Recipe Ingredients

• Fresh moleche (soft shell crabs): High in protein and omega-3 fatty acids, these crabs have a delicate, sweet flavor.
• All-purpose flour: Provides a light, crispy coating for the crabs, enhancing texture.
• Sea salt: Enhances flavors and balances sweetness and earthiness in the dish.
• Black pepper: Adds subtle heat and depth to the seasoning blend.
• Paprika: Infuses mild heat and smoky undertones; also rich in antioxidants.
• Egg: Acts as a binding agent for the coating, adds richness.
• Milk: Tenderizes meat, contributing richness and subtle sweetness.

Moleche Fried Soft Shell Crabs Recipe Ingredient Quantities

• 4 fresh moleche (soft shell crabs), cleaned
• 1 cup all-purpose flour
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon paprika
• 1 large egg
• 1/2 cup milk
• Vegetable oil, for frying
• Lemon wedges, for serving
• Chopped fresh parsley, for garnish

How to Make this Moleche Fried Soft Shell Crabs Recipe

1. In a shallow dish, mix the flour, sea salt, black pepper, and paprika to make your seasoned flour.

2. In a separate bowl, mix the egg and milk together until well combined to form a batter.

3. Dry the moleche (soft shell crabs) with paper towels to remove excess moisture.

4. Seasoned flour clings to crabs as they are dredged. Excess is removed. Almost there.

5. Coat each floured crab well, by dipping it into the mixture of egg and milk. Ensure that the coating on the crab is even and adequate.

6. Return the crabs to the flour mixture for a final coating, again shaking off any excess.

7. In a big frying pan, pour oil to a depth of about 1 inch and heat over medium-high heat to around 350°F (175°C).

8. Add the crabs with care to the hot oil; if you have many crabs, fry them in batches to avoid overcrowding. Fry for 3-4 minutes on each side, and long enough to make sure that, when you bite into one, you don’t encounter any rubbery, undercooked parts of the crab.

9. Take the crabs out of the oil and let them drain on a plate that has paper towels for lining.

10. Present the fried moleche at once, garnished with fresh parsley and lemon wedges on the side for squeezing over the crabs. Enjoy!

Moleche Fried Soft Shell Crabs Recipe Equipment Needed

1. Shallow dish
2. Mixing bowl
3. Whisk or fork
4. Paper towels
5. Plate
6. Large frying pan
7. Tongs or slotted spoon
8. Thermometer (optional, for oil temperature)
9. Serving plate or platter

FAQ

• Q: Can I use frozen soft shell crabs instead of fresh?A: Yes, frozen soft shell crabs can be used. Just be certain to allow them to thaw fully and then dry them thoroughly before proceeding to the cooking stage.
• Q: Is there a gluten-free alternative for the all-purpose flour?A: To make this recipe gluten-free, substitute all-purpose flour with a gluten-free flour blend.
• Q: What type of oil is best for frying the soft shell crabs?A: For its neutral flavor and high smoke point, vegetable oil is recommended, but canola or peanut oil works too.
• Q: How do I know when the crabs are fully cooked?A: The crabs ought to be a golden brown and crispy on the outside. Cook them for about 3-4 minutes on each side to ensure they are cooked through.
• Q: Can I add any other spices to the flour mixture?Certainly! You have the option to add extra heat in the form of cayenne pepper, or additional flavor using garlic powder.
• Q: How should I store any leftover cooked soft shell crabs?A: Keep them in the refrigerator for 2 days max in an airtight container. If you want them back to their former crispy selves, try reheating briefly in a hot oven.

Moleche Fried Soft Shell Crabs Recipe Substitutions and Variations

1 cup flour—any kind: Substitute with 1 cup rice flour for a gluten-free version, or use cornmeal for a different meal texture.
1 teaspoon paprika. You could use 1 teaspoon smoked paprika for a smoky flavor, or 1 teaspoon cayenne pepper for more heat.
1/2 cup milk: Swap in 1/2 cup buttermilk for an extra tang or 1/2 cup almond milk for a non-dairy option.
Frying requires suitable oils with high smoke points, like canola oil or peanut oil, to replace vegetable oil.
For serving, lemon wedges: Lime wedges could provide a distinctly different citrus flavor.

Pro Tips

1. Double Dredge for Extra Crispy Texture After the initial coat of flour and the dip in the egg mixture, make sure to firmly press the crabs into the flour again. This double dredging technique creates a thicker and crispier crust when fried.

2. Preheat Oil Properly Ensure the oil is at the correct temperature before adding the crabs. Using a cooking thermometer is ideal. Aim for 350°F (175°C) to maintain the right frying temperature, which ensures a crispy exterior without being greasy.

3. Drain and Rest After Frying Once fried, allow the crabs to drain on a wire rack over a baking sheet rather than directly on paper towels. This prevents any potential sogginess from the steam and keeps the crabs crispy.

4. Lemon Zest in Seasoning For an added layer of flavor, consider adding a bit of lemon zest to the seasoned flour. This will enhance the citrus profile when you squeeze lemon over the crabs before serving.

5. Proper Crust Formation After dredging and coating the crabs, let them rest for a few minutes before frying. This pause allows the coating to adhere better, which contributes to an even, crisp texture when fried.