• Soft Shell Crab with Curry Sauce

    25 minutes
    Amount Per Serving: Calories 140; Fat 8g; Cholesterol 40mg; Sodium 390mg; Potassium 111mg; Carbohydrates 12g; Protein 6g
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    • 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


    • 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.