Soft-Shell Crab with Asian Flavor



8 appetizer servings or 4 main dish servings

Recipe from

Coastal Living


1 cup milk
2 large eggs
8 soft-shell crabs, dressed
3/4 cup Oriental or chicken broth
1 tablespoon cornstarch
1 tablespoon chile garlic paste
2 tablespoons fresh lime juice
2 tablespoons tamari or soy sauce
1 teaspoon chopped fresh ginger
1 teaspoon sesame oil
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup sesame seeds
1/4 cup peanut oil
1 tablespoon chopped fresh cilantro
Hot cooked rice noodles or rice (optional)


Combine milk and eggs in a shallow dish. Add crabs, tossing to coat. Cover and chill 30 minutes.

Combine broth and next 6 ingredients; set aside.

Combine flour and next 3 ingredients.

Drain crabs; dredge in flour mixture.

Sauté crabs in hot oil in a large skillet 2 minutes on each side or until done; drain on paper towels, discarding oil. Wipe skillet clean.

Add broth mixture to skillet; bring to a boil over medium-high heat. Boil 1 minute; stir in cilantro. Serve with crabs over cooked rice noodles, if desired.

May 1997
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