Best 8 Thai Soft Shell Crabs Recipes

SOFT-SHELL CRABS WITH CURRY BUTTER

Steps:

• Make the curry butter: Put the cumin seeds, coriander seeds, fennel seeds and cloves in a dry skillet over medium heat. When spices are lightly toasted and fragrant, after a minute or so, grind them to a powder in a mortar or electric spice mill. Add nutmeg, black pepper, cayenne and turmeric.
• Put butter in a bowl. Add spices, garlic, ginger, salt and lime zest and juice. Mash seasonings into butter with a wooden spoon. Add crushed almonds and scallions, then mix until well incorporated. (May be prepared several hours ahead, or up to 1 day in advance.)
• Heat a large skillet over medium-high heat. Add 3 tablespoons curry butter, let melt and swirl pan to distribute. Dust crabs lightly with rice flour, if using. When butter is foamy, add crabs in one layer and raise heat. Let crabs cook 3 minutes, then turn, using tongs, and cook 3 minutes on the other side. (Be careful, as crabs may spatter.) Remove crabs and keep warm.
• Add 4 tablespoons curry butter to pan and let sizzle. Add pea shoots and cook briefly until wilted, 1 minute or less.
• Arrange crabs on a warm platter or individual plates. Garnish with wilted pea shoots and lime wedges. Spoon melted curry butter from pan over crabs and serve at once.

PAN-FRIED SOFT-SHELL CRABS

Steps:

• Whisk flour, salt, and pepper; place on a dinner plate. Dredge 2 soft-shell crabs in flour mixture, shaking off excess (make sure crabs are completely coated).
• Heat 2 tablespoons oil in a medium sauté pan over medium-high heat. The oil should be very hot but not smoking. Place flour-coated crabs, back side down, in sauté pan; reduce heat to medium if pan starts to smoke. Sauté crabs until golden and crisp, about 3 minutes (do not stand too close to pan; crabs tend to spatter during cooking). Turn crabs over, and cook 2 minutes more.
• Add 1 tablespoon butter and a large pinch of parsley to skillet. Squeeze the juice of half a lemon over crabs. Keep warm in a low oven. Repeat process until all the crabs are cooked.

THAI SOFT-SHELL CRABS

Steps:

• Combine the milk and Tabasco in a bowl. Set aside. Mix the flour, salt and pepper in a shallow pan. Dip the crabs in the milk and dredge in flour mixture. Heat the oil in a heavy-bottom skillet over medium-high heat. Place the crabs in pan and cook for 3 minutes. Turn and cook until tender, about 2 more minutes. Drain on paper towels.
• Drain the fat from the pan. Return the skillet to the stove. Add the wine, lime juice, chilies and scallions. Turn the heat up to medium-high and simmer until sauce reduces to 1/3 cup, about 3 to 5 minutes. Place two crabs on each of four plates. Drizzle with sauce and garnish with minced mint, basil and coriander leaves.

THAI SOFT-SHELL CRABS

Steps:

• Combine the milk and Tabasco in a bowl. Set aside. Mix the flour, salt and pepper in a shallow pan. Dip the crabs in the milk and dredge in flour mixture. Heat the oil in a heavy-bottom skillet over medium-high heat. Place the crabs in pan and cook for 3 minutes. Turn and cook until tender, about 2 more minutes. Drain on paper towels.
• Drain the fat from the pan. Return the skillet to the stove. Add the wine, lime juice, chilies and scallions. Turn the heat up to medium-high and simmer until sauce reduces to 1/3 cup, about 3 to 5 minutes. Place two crabs on each of four plates. Drizzle with sauce and garnish with minced mint, basil and coriander leaves.

TEMPURA SOFTSHELL CRABS WITH ASIAN SALAD AND CITRUS GASTRIQUE

Steps:

• For the softshells: To clean, remove the tail, gills, and eyes. Season with salt and pepper. For the tempura batter: Whisk all the ingredients resulting in a smooth batter. Season with salt and pepper. Dip the softshell into the tempura batter, shaking off any excess. Remove the basket from the fryer.
• First, carefully holding the top of the softshell, drag the legs through the oil first, for 1 minute. This will allow the individual legs to fry separately instead together. Then lay the softshell, top side down, into the oil. Fry for 2 to 3 minutes or until golden, flip the softshell over and continue frying for additional 2 to 3 minutes. Remove from the fryer and allow to drain on a paper-lined plate.
• To assemble, toss the salad ingredients in a large bowl. Mound the salad in the center of the platter. Arrange the softshell around the salad. Drizzle the gastrique over the entire platter. Garnish with the chopped peanuts, chopped chives, Essence, and long chives.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

TEMPURA SOFT-SHELL CRAB

Steps:

• Pour oil to a depth of 1 inch into a large Dutch oven, and heat to 350°.
• In a medium bowl, combine flour and salt.
• Stir yolk into soda water in a 2-cup measure until blended; pour over flour mixture, and, using a large fork, gently combine (the batter should remain slightly lumpy and should have the consistency of heavy cream).
• Dip 2 crabs into batter, letting excess batter drip back into bowl, and carefully slip into the hot oil, top-side down. Fry 1 1/2 minutes per side, until golden brown and crisp. Drain on paper towels, then transfer to a baking sheet, and keep warm in a 200° oven. Repeat with remaining oil and crabs.
• Garnish with toasted sesame seeds and serve with Asian Slaw and Crab Dipping Sauce.

PAN-FRIED SOFT-SHELL CRABS

Steps:

• Combine flour and seafood seasoning in a resealable zip-top bag. Seal and shake to mix. Combine egg and milk in a bowl. Dredge crabs in egg mixture, then add to seasoned flour and shake to coat. Shake off excess when removing from bag.
• Heat olive oil in a large saute pan or skillet over medium heat. Add crabs in a single layer and cook for 3 minutes; flip and cook until golden brown, about 3 minutes more. Remove to a serving dish.
• Mix mayonnaise, chives, pickle juice, mustard, seafood seasoning, lemon juice, salt, and pepper together for remoulade. Serve with crabs.

SOFT-SHELL CRABS

Steps:

• Line a baking sheet with paper towels; set aside. Combine flour, salt, and pepper in a large shallow dish. Dredge crabs in seasoned flour, tapping off excess; set aside.
• Heat a large skillet over medium-high heat. Add butter and oil to skillet. When butter has melted, add crabs and cook until deep golden brown, about 4 minutes per side. Transfer crabs to a prepared baking sheet to drain. Sprinkle with salt. Serve immediately with lemon wedges.