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    • Soft Shell Crab with Curry Sauce

    Mark Sharron
    Easy
    25 minutes
    4
    Amount Per Serving: Calories 140; Fat 8g; Cholesterol 40mg; Sodium 390mg; Potassium 111mg; Carbohydrates 12g; Protein 6g
    1 rating
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    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

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Remove crabs from the pan and keep warm.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
    • Serving Suggestions: Set crabs on a warm platter or individual dishes. Top with a wilted handful of pea shoots and trim with lime wedges. Spoon the remaining curry butter from the pan over crabs and serve at once.

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