Servings
Font
Back
Soft-Shell Crabs with Garlic and Black Pepper
4.9 from 198 votes

Soft-Shell Crabs with Garlic and Black Pepper

Soft-shell crabs are coated in a seasoned mix of rice flour, minced garlic, kosher salt, and freshly ground black pepper, then briefly dipped in fish sauce before deep frying. This creates a crisp coating that contrasts with the tender crab inside. Frying at 375°F ensures the crabs develop a golden brown crust in just a few minutes, preserving their delicate texture and enhancing the garlic and pepper seasoning. Serving the crabs hot maintains their crispy exterior and rich flavor.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4 servings
Course: Main Course
Cuisine: American, International

Ingredients

  • vegetable oil
  • 3 cups rice flour
  • 1 tablespoon kosher salt
  • 1/4 cup black pepper freshly ground
  • 1/4 cup garlic minced
  • 1/2 cup fish sauce
  • 8 soft shell crab large

Instructions

    Cup of Yum
  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/ 190°C.
  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.
  4. Dip each piece of crab very briefly into the fish sauce, gently shaking off excess, and then into the rice flour mix.
  5. Roll the crab over and shake off any extra flour. Set aside. Repeat this process, until all the crab halves are dredged.
  6. When the oil reaches 375°F/ 190°C , 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.
  7. After 1 to 2 minutes, when the crabs are golden brown, turn them over and cook for another 2 minutes.
  8. Drain on clean brown paper bags and eat hot.

Notes