Thai Soft-Shell Crabs

⏱ 30 mins 🍽 4 serving(s) 🏷 Crab

This recipe features soft-shell crabs coated in a seasoned flour and milk mixture, then pan-fried until crisp. They are served with a vibrant sauce made from white wine, lime juice, Thai chillies and scallions, all reduced to a glaze. Each plate is finished with a garnish of freshly minced mint, basil and coriander leaves for a fragrant, Thai-inspired finish. The entire dish comes together in about 30 minutes, making it an ideal choice for a speedy yet impressive seafood meal.

Thai Soft-Shell Crabs

Ingredients

  • 2 cups milk
  • 2 teaspoons sriracha sauce or 2 teaspoons Tabasco sauce
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon fresh ground pepper
  • 8 soft-shell crabs, cleaned
  • 1 tablespoon sesame oil
  • 1/2 cup white wine
  • 2 limes, juiced
  • 2 Thai chiles, seeded and minced
  • 4 scallions, minced
  • 1/4 cup mint leaf, minced
  • 1/4 cup basil leaves, minced
  • 1/2 cup coriander leaves, minced

Method

  1. In a bowl, stir together the milk and your chosen hot sauce, then set this mixture aside.
  2. Combine the all-purpose flour with the salt and fresh ground pepper in a shallow dish.
  3. Take each cleaned crab and first dip it into the milk mixture, then coat it thoroughly in the seasoned flour.
  4. Warm the sesame oil in a heavy-bottomed skillet.
  5. Place the coated crabs into the hot pan and cook them for 3 minutes.
  6. Flip the crabs over and continue cooking until they are tender, for about 2 more minutes.
  7. Transfer the cooked crabs to paper towels to drain any excess oil.
  8. Pour the fat out of the skillet and return the pan to the cooker.
  9. Pour the white wine and lime juice into the pan, then add the minced Thai chillies and scallions.
  10. Bring the mixture to a simmer and let it cook until it has reduced down to roughly 1/3 cup, which should take 3 to 5 minutes.
  11. Arrange two crabs on each of four serving plates.
  12. Spoon the reduced sauce over the crabs, then finish by scattering the minced mint, basil and coriander leaves on top as a garnish.

Nutrition (per serving)

Sodium483100 mg

Recipe details

CategoryCrab
AuthorJackieOhNo!