Soft-Shell Crabs With Tomato-Buttermilk Sauce
Updated March 2, 2023
- Total Time
- 20 minutes
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Ingredients
2 medium cloves garlic
Pan spray
½ teaspoon ground cumin
⅛ teaspoon crushed red pepper flakes
¼ teaspoon sugar
½ of a 28-ounce can of no-salt-added tomatoes
2 tablespoons plus 1 teaspoon flour
½ cup nonfat buttermilk
4 cleaned soft-shell crabs
1 teaspoon toasted sesame oil
Nutritional analysis per serving (2 servings)
13 grams carbs; 35 milligrams cholesterol; 144 calories; 2 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 1 gram fiber; 218 milligrams sodium; 11 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mince garlic.
- Step 2
Over high heat, heat nonstick saute pan large enough to hold the crabs. Spray lightly with pan spray. Stir in the garlic and cook for 30 seconds over medium heat.
- Step 3
Remove from heat, and stir in cumin, red pepper and sugar. Add the tomatoes, crushing them between your fingers before adding to the pan. Simmer for a few minutes.
- Step 4
Mix 1 teaspoon of flour with a little of the buttermilk to make a paste; then, add the paste to the remaining buttermilk, and stir it into the tomato mixture. Cook over low heat until mixture thickens. Remove from saute pan, and set aside.
- Step 5
Wash crabs and dip into remaining flour, coating both sides.
- Step 6
Return pan to medium-high heat, and add oil. When pan is hot, add the crabs, and brown on both sides, allowing 2 to 3 minutes a side, depending on the size of the crabs.
- Step 7
Spoon the reserved tomato sauce over the crabs, and cook just to heat sauce through.
Private Notes