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Soft-Shell Crab with Asian Flavor

Yield 8 appetizer servings or 4 main dish servings


  • 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)

How to Make It

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

  2. Combine broth and next 6 ingredients; set aside.

  3. Combine flour and next 3 ingredients.

  4. Drain crabs; dredge in flour mixture.

  5. 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.

  6. 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.