ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Soft-Shell Crab with Fresh Thai Green Curry

Yield 6 servings

Ingredients

  • Curry:
  • 2 cups fresh cilantro sprigs
  • 1/2 cup coarsely chopped shallots
  • 1 tablespoon grated lime rind
  • 8 to 12 serrano chiles, seeded
  • 3 garlic cloves, peeled
  • 1 (3-inch) piece fresh ginger, peeled
  • 1 teaspoon vegetable oil
  • 2 cups sliced red bell pepper
  • 1 1/2 cups (1-inch) cubed Japanese eggplant
  • 1 1/2 cups water
  • 1/2 cup diagonally cut carrot
  • 2 tablespoons brown sugar
  • 1 (13.5-ounce) can light coconut milk
  • 2 tablespoons fresh lime juice
  • 1 teaspoon salt
  • Crabs:
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 6 (5 to 6-ounce) soft-shell crabs, cleaned
  • 4 teaspoons vegetable oil, divided
  • 3 cups hot cooked jasmine rice
  • Remaining ingredients:
  • 6 lime wedges (optional)
  • Cilantro sprigs (optional)

Nutrition Information

  • calories 406
  • caloriesfromfat 22 %
  • fat 9.8 g
  • satfat 3.1 g
  • monofat 1.5 g
  • polyfat 3.3 g
  • protein 30.5 g
  • carbohydrate 49.2 g
  • fiber 3.3 g
  • cholesterol 0.0 mg
  • iron 4.9 mg
  • sodium 519 mg
  • calcium 43 mg

How to Make It

  1. To prepare curry, combine first 6 ingredients in a food processor; process 3 minutes or until a paste forms.

  2. Heat 1 teaspoon oil in a large Dutch oven over medium-high heat. Add chile mixture; sauté 3 minutes. Add bell pepper and next 5 ingredients (bell pepper through coconut milk); bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 10 minutes. Stir in lime juice and 1 teaspoon salt, and keep warm.

  3. To prepare crabs, combine cornstarch and 1/4 teaspoon salt in a shallow dish. Dredge crabs in cornstarch mixture.

  4. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Place 3 crabs in pan, top sides down; cook 3 minutes, gently pressing body and legs against pan. Turn crabs; cook 2 minutes. Remove from heat. Repeat procedure with remaining oil and crabs.

  5. Place 1/2 cup jasmine rice into each of 6 shallow bowls; spoon 3/4 cup curry mixture over each serving. Top each serving with 1 crab. Garnish with lime wedges and cilantro sprigs, if desired.