Cook the Book: Garlic and Black Pepper Soft-Shell Crabs

Cook the Book: Garlic and Black Pepper Soft-Shell Crabs might be just the side dish you are searching for. One serving contains 474 calories, 9g of protein, and 3g of fat. For $1.32 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from Serious Eats has 42 fans. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. Head to the store and pick up black pepper, rice flour, garlic, and a few other things to make it today. From preparation to the plate, this recipe takes around 30 minutes. Overall, this recipe earns a solid spoonacular score of 55%. Users who liked this recipe also liked Soft Shell Crabs with Corn Relish, Field Greens and Roasted Red Pepper Sauce, Spicy Soft-Shell Crabs, and Fried Soft-Shell Crabs Benedict.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Fill a deep, heavy pot with a lid about one-third full with oil, and heat it until a deep-fat thermometer reads 375°F. 2 In the meantime, combine the rice flour, salt, pepper, and garlic in a medium bowl. Put the fish sauce in a small bowl. Dip each piece of crab very briefly into the fish sauce, gently shaking off excess, and then into the rice flour mix. Roll the crab over and shake off any extra flour. Set aside. Repeat this process, until all the crab halves are dredged. 3 When the oil reaches 375°F, gently lay the crabs, top side down, in the oil. Don’t crowd the pot—if necessary, fry them in batches—and use the lid as needed when the crabs are first added to the oil to avoid splattering. After 1 to 2 minutes, when the crabs are golden brown, turn them over and cook for another 2 minutes. Drain on clean brown paper bags and eat hot.

 

Step by step:

1. Fill a deep, heavy pot with a lid about one-third full with oil, and heat it until a deep-fat thermometer reads 375°F.

2. In the meantime, combine the rice flour, salt, pepper, and garlic in a medium bowl.

3. Put the fish sauce in a small bowl. Dip each piece of crab very briefly into the fish sauce, gently shaking off excess, and then into the rice flour mix.

4. Roll the crab over and shake off any extra flour. Set aside. Repeat this process, until all the crab halves are dredged.

5. When the oil reaches 375°F, gently lay the crabs, top side down, in the oil. Don’t crowd the pot—if necessary, fry them in batches—and use the lid as needed when the crabs are first added to the oil to avoid splattering. After 1 to 2 minutes, when the crabs are golden brown, turn them over and cook for another 2 minutes.

6. Drain on clean brown paper bags and eat hot.

Nutrition Information:

covered percent of daily need