Crispy Soft Shell Crab Recipe

Prepare crabs

If whole crabs are not already cleaned, remove face, gills and apron; rinse under cold water and pat very dry with paper towels. Keep crabs intact so legs stay attached. Using kitchen scissors, make shallow slits in the belly to allow even frying and to prevent puffing.

Season crabs evenly with sea salt, white pepper and Shaoxing wine. Let sit at room temperature for 10 minutes while preparing coating and oil.

Combine all-purpose flour, cornstarch and baking powder in a shallow bowl. Dredge each crab lightly first in a dusting of extra cornstarch (shake off excess), then into the flour-cornstarch mixture, pressing gently so a light, even coating adheres. Shake off excess and set on a rack for 5 minutes to dry slightly.

Heat neutral oil in a deep wok or heavy-bottomed pot to 180°C (350°F). Use a thermometer. There should be enough oil for the crabs to float and be fully submerged.

Carefully lower crabs, two at a time (do not overcrowd), into the hot oil using tongs or a spider. Fry for 3–4 minutes until golden and crisp. Flip once halfway through if necessary so legs crisp evenly. Remove and drain on a wire rack or paper towels.

Increase heat so oil reaches 190°C (375°F) for a quick second fry. Return crabs briefly (30–45 seconds) to achieve extra crunch, then drain. This double-fry yields a very crispy shell.

While crabs are frying, prepare the topping. In a small bowl combine light soy sauce, oyster sauce, rice vinegar, sugar and white pepper; stir until sugar dissolves and set aside.

Heat 2–3 tbs of the frying oil (or use a separate small skillet) over medium heat until shimmering but not smoking. Add the minced garlic and ginger and fry, stirring constantly, until garlic turns golden and fragrant (about 1–1.5 minutes). Be careful not to burn the garlic.

Add sliced dried red chilies to the garlic-ginger and continue frying for another 20–30 seconds until chilies darken slightly and become crisp. Remove pan from heat immediately to prevent burning.

Stir in the sliced scallions and toasted sesame seeds briefly (10–15 seconds) to wilt the scallion slightly but keep most texture. Remove from heat and mix in the prepared seasoning sauce. If using cilantro, stir in now.

Place each fried crab on a serving platter. Spoon the hot garlic-chili-scallion mixture over the crabs, distributing evenly so the crispy bits sit on and around the crabs.

Sprinkle additional toasted sesame seeds and a little more sliced scallion if desired. Serve immediately with lemon wedges on the side. Best eaten hot to preserve the crispiness.