Anne Burrell's got the secret to cooking crispy, pan-seared, soft-shell crabs at home. For this easy preparation, the soft-shell crabs are patted dry to remove as much water as possible and dredged in rice flower, which will help crisp the exteriors. Use peanut oil or a neutrally flavored nut-free oil in your pan and fry each side of the crab for 3 or 4 minutes. Serve with a bright, tangy salad and creamy garlic aioli sauce.
Just because it's a weekday doesn't mean you can't grill, and these quick-cooking options for summer grilling will get you outside and eating in no time.
Food Network Kitchen's Vivian Chan makes a fabulous shrimp pasta using a homemade shrimp stock as a base for the sauce, and she shares tips for easily peeling and deveining shrimp.
Bev Weidner holds onto summer and beats the back-to-school blues with her take on a classic dish that doesn't bread, doesn't fry and doesn't make a big mess.
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