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  • Soft Shell Crab with Curry Sauce

    Easy
    25 minutes
    4
    1 rating
    layout 0 comment

    Ingredients

    • 4 large soft-shell crabs, 5 ounces each
    • ½ teaspoon cumin seeds
    • ½ teaspoon coriander seeds
    • ½ teaspoon fennel seeds
    • 5 cloves
    • ¼ teaspoon grated nutmeg
    • ¼ teaspoon ground black pepper
    • ⅛ teaspoon cayenne
    • ½ teaspoon turmeric
    • ½ pound unsalted butter softened
    • ½ teaspoon grated garlic
    • 2 teaspoons grated ginger
    • ½ teaspoon salt
    • 1 lime, juiced and zested
    • ¼ cup roasted almonds, crushed
    • ½ cup chopped scallions
    • 8oz tender pea shoots
    • Lime wedges for garnish
    • 1 cup rice flour, for dusting

    Method

    • Step-by-Step Method: Soft Shell Crab with Curry Sauce
    • Inspect and clean the soft-shell crabs thoroughly, removing gills and mouthparts if not already prepped
    • Pat the crabs dry with a paper towel to remove surface moisture
    • Measure out rice flour for dusting and set aside in a shallow tray
    • Toast cumin seeds, coriander seeds, fennel seeds, and cloves in a dry skillet over medium heat until aromatic (1-2 minutes), then allow to cool
    • Grind the toasted spices with grated nutmeg, ground black pepper, cayenne, and turmeric using a spice grinder or mortar and pestle to a fine powder
    • In a bowl, combine the softened unsalted butter with grated garlic, grated ginger, salt, lime zest, lime juice, and the prepared spice powder to form a curry butter paste
    • Crush roasted almonds and set aside for topping
    • Chop scallions finely and set aside for topping and garnish
    • Rinse pea shoots gently under cold water, spin dry, and reserve
    • Heat a nonstick or cast-iron skillet over medium-high heat; add a tablespoon of the curry butter and melt
    • While the butter heats, dredge soft-shell crabs evenly in rice flour, shaking off excess flour
    • Sear the crabs in the melted curry butter (top shell side down first) till golden and crisp (approximately 2-3 minutes per side), adding more curry butter as necessary
    • When crabs are cooked and crisp, transfer to a paper-lined plate to drain briefly
    • In a clean pan, gently wilt pea shoots in a touch of the curry butter just until slightly tender and vibrant, about 30 seconds
    • For serving, smear a spoonful of curry butter on each plate, nestle wilted pea shoots, and arrange the seared crab on top
    • Sprinkle chopped scallions and crushed almonds over the crabs
    • Finish each plate with a wedge of lime and a final touch of lime zest for brightness