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Ingredients
2 cups milk
2 teaspoons Tabasco
2 cups all-purpose flour
½ teaspoon salt
1 teaspoon fresh ground pepper
8 soft-shell crabs, cleaned
1 tablespoon sesame oil
½ cup white wine
2 limes, juiced
2 Thai chili peppers, seeded and minced
4 scallions, minced
¼ cup mint leaves, minced
¼ cup basil leaves, minced
½ cup coriander leaves, minced
Nutritional analysis per serving (4 servings)
60 grams carbs; 45 milligrams cholesterol; 414 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 9 grams fat; 4 grams fiber; 490 milligrams sodium; 19 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the milk and Tabasco in a bowl. Set aside. Mix the flour, salt and pepper in a shallow pan. Dip the crabs in the milk and dredge in flour mixture. Heat the oil in a heavy-bottom skillet over medium-high heat. Place the crabs in pan and cook for 3 minutes. Turn and cook until tender, about 2 more minutes. Drain on paper towels.
- Step 2
Drain the fat from the pan. Return the skillet to the stove. Add the wine, lime juice, chilies and scallions. Turn the heat up to medium-high and simmer until sauce reduces to ⅓ cup, about 3 to 5 minutes. Place two crabs on each of four plates. Drizzle with sauce and garnish with minced mint, basil and coriander leaves.
Private Notes
Comments
Does this really imply that you should sauté 8 soft shell crabs in one tablespoon of oil, and sesame oil at that? I’m not going to follow this, but it seems very wrong. (I’m making one crab and using 1T of neutral oil.)
Does this really imply that you should sauté 8 soft shell crabs in one tablespoon of oil, and sesame oil at that? I’m not going to follow this, but it seems very wrong. (I’m making one crab and using 1T of neutral oil.)