Amount Per Serving: Calories 140; Fat 8g; Cholesterol 40mg; Sodium 390mg; Potassium 111mg; Carbohydrates 12g; Protein 6g
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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
Heat the cumin, coriander, fennel and cloves in a dry skillet over medium heat. Toasting spices before grinding them makes them smell good and taste better. Add turmeric, black pepper, cayenne and nutmeg.
In a bowl, place butter. Add spices, garlic, ginger, salt and lime zest and juice. Mash the spices into the butter, using a spatula.
Once it has come together, add almonds and scallions, crushed and chopped. Whisk until the ingredients are incorporated.
Put a heavy-duty pan on the medium-high fire. Add 3 tbsp of curry butter, let melt and swirl the pan to spread the flavour throughout.
Dust the crabs with rice flour. When butter is melted, add the crabs in a layer and turn up the heat.
Cook crabs for 3 minutes, then turn them around and cook a further 3 minutes.
Remove crabs from the pan and keep warm.
Put 4 tbsp curry butter in a pan and let it sizzle. Add pea shoots and cook for 1 minute or less until wilted.
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.