- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Soft-shell crabs are generally in season from late April through September. They are crabs that have just molted and shed their hard outer shell. While all crabs go through this process, only blue crabs are available as soft-shells in the U.S. Be sure to ask your fishmonger to dress the crabs for you, and cook them the day you purchase and clean them.
Ingredient:
- 3 tablespoons soy sauce
- 3 tablespoons beef stock or low-sodium broth
- 2 tablespoons fresh lime juice
- 1 tablespoon light brown sugar
- 1 tablespoon water
- 1 large shallot, very thinly sliced
- 1/3 cup chopped cilantro
- 2 to 3 serrano chiles, halved lengthwise and very thinly sliced crosswise
- 2 large egg whites
- 8 jumbo soft-shell crabs, cleaned and patted dry
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 tablespoon freshly ground white pepper
- 2 teaspoons kosher salt
- 1 teaspoon cayenne pepper
- Vegetable oil, for frying
