Soft Shell crab season is in full swing and, like you, I am always looking for a groovy new recipe. This one I adapted as a way to use my favorite shrimp recipe for crabs and to utilize more of the AMAZING sauce that my friends on the coast of India taught me to make several years ago. This recipe is a killer. Enjoy.
Crispy Salt and Pepper Soft Shell Crabs
Serves four persons
12 soft shell crabs
2 T. kosher salt
3 egg whites
1 c. corn starch
6 c. peanut oil
2 T. oil reserved from the 4 cups
12 scallions, cut in two-inch lengths
1 T. coarse grind sea salt
1 t. ground white pepper
2 T. sugar
5 dried red chiles
Clean the crabs. Toss with kosher salt and let sit for 15 minutes refrigerated. Press gently in a dry towel to remove moisture. Heat peanut oil to 375 over high heat in a large wok. Dip crabs in egg whites, then dredge in corn starch. Shake shrimp free of excess corn starch and fry to crisp in two or three batches. Carefully tip off the oil, leaving 2 T. behind, and increase the heat to highest possible setting under the wok. When oil smoking, add the scallions, chiles and toss quickly, then add crabs. Toss to coat, adding the sea salt, pepper, and sugar as you rotate the food across the wok surface. Toss and serve immediately . . . the sauce below makes a nice partner.
Roadside Dipping Sauce for Fried Seafood
½ c. thinly shaved shallots
¼ c. thinly sliced hot chiles, I like to use serranos in this recipe.
1/3 c. soy sauce
1/4 c. chicken stock
3 T. Chinese rice wine or Japanese sake
3 T. sugar, or more to taste
1 T. minced ginger
3 thinly sliced garlic cloves
Combine and use immediately.
