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    • Fried Crab Stick Crackers

    Fried Crab Stick Crackers

    Mark Sharron
    Easy
    15 minutes
    6

    You can have crab sticks whenever you want them. These are not sweet crab sticks like in the supermarket; this is the real old-fashioned, traditional crab stick. You’ll start craving them after you’ve tasted the freshly fried crab stick under the steaming basil leaves.

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    Ingredients

    • 1 pound crab sticks
    • 2 tablespoons cornstarch
    • 2 cups of vegetable oil
    • 3 stalks of basil leaves

    Method

    • Step-by-Step Method: How to Make Fried Crab Stick Crackers
    • Remove crab sticks from packaging and separate each stick carefully
    • Pat dry crab sticks with a paper towel to remove excess moisture
    • Slice each crab stick into thin strips or bite-sized pieces as desired
    • Place sliced crab sticks in a mixing bowl
    • Sprinkle cornstarch evenly over sliced crab sticks
    • Toss crab sticks gently to ensure each piece is well-coated in cornstarch
    • Wash the basil leaves and pat them fully dry with a paper towel
    • Pour vegetable oil into a deep frying pan or wok
    • Heat oil to approximately 175°C (350°F); use a thermometer for accuracy if possible
    • Once oil is hot, gently drop crab stick pieces into the oil in small batches to avoid overcrowding
    • Fry crab sticks until they are crisped and lightly golden (about 2–4 minutes per batch)
    • Use a slotted spoon to remove fried crab sticks from oil and transfer to a paper towel-lined plate to drain excess oil
    • Repeat frying with all crab stick pieces
    • Add basil leaves to the hot oil and fry for 10–15 seconds until crispy
    • Remove basil leaves and place on paper towels to drain
    • Allow all components to cool for 2–3 minutes before serving
    • Pile the crisped crab stick crackers on a serving plate
    • Garnish with the fried basil leaves on top or on the side for color and aroma
    • Serve immediately while hot and crunchy
    • Pair with a light dipping sauce if desired, respecting ingredient restrictions