Soft-Shell Crab with Fresh Thai Green Curry



6 servings

Recipe from

Cooking Light

Nutritional 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


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
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)


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

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.

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

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.

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.

Lorrie Hulston Corvin,

Cooking Light

April 2003
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