Has anyone ever made soft shell crabs at home? The deep fried soft shell crabs I ate at a local Japanese restaurant recently were extremely delicious, so I decided to try making it at home with ingredients in my kitchen. Here's what to do!
First, thaw the frozen crab in the refrigerator or under cold running water. After that, clean the crab by cutting off the mouth and eyes and removing the gills with scissors.
Mix the egg whites until completely frothy and coat the crab with it.
In a separate bowl, mix all the spices, corn starch, flour and salt.
I decided to use allspice, white pepper, cumin, and coriander because I wanted to make an Asian fusion flavor.
I shop at Smart & Final all the time so I buy most of my staple ingredients there.
4. Sprinkle the crab with the seasoned flour mix and deep fry in oil for about 4 minutes on each side.
5. I recommend making the sauce at least an hour before you start frying the crab and refrigerate until ready. I used Indonesian sweet soy sauce, Thai seasoning sauce, chili paste, lemon juice, maple syrup, chicken broth, chopped fresh cilantro and parsley.
Finished with this super delicious sauce! Definitely going to make it again!
I still have a lot of soft shell crabs, so next time I would like to try a different seasoning and presentation. If you have a recommended soft shell crab seasoning or sauce or a different preparation, please write it in the comments. Thank you!
<Ingredients for 4 servings>
4 soft shell crabs
2 cup penut oil
1 egg white
1/2 cup flour
1/2 cup constarch
1/2 tsp white pepper
1 tsp coriander
1 tsp cumin
1 tsp salt
<Dipping Saunce>
1 tbsp Indonesian sweet soy sauce
2 tbsp Thai seasoning sauce
3 tbsp lemon juice
1 tbsp maple syrup
1/2 tsp chilli paste
1 tbsp chopped fresh cilantro
1 tbsp chopped fresh parsley
2 tbsp chicken broth
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