Crispy Softshell Crab Steamed Bao recipe served on a plate, by Goosefeather
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Crispy Softshell Crab Steamed Bao Recipe

with Singapore Chili and Sesame Leaf 🧡

Inspired by Goosefeather
Time2h
Serves4
Jump to Recipe
Last updated Oct 20, 2026

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Ingredients

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Bao Dough

Softshell Crab

Singapore Chili Sauce

Sesame Leaf & Garnish

Assembly & Finishing

Method

Bao Dough

  1. 1

    Activate yeast and combine wet ingredients

    Stir the instant yeast and 1 tsp of the sugar into the warm water; let sit 5 minutes until foamy. In a small bowl, combine warmed milk, the remaining sugar, and vegetable oil.

  2. 2

    Make dough

    In a large mixing bowl, whisk together the flour, baking powder, and salt. Pour the milk mixture and the yeast mixture into the flour. Mix with a wooden spoon or dough hook until a shaggy dough forms.

  3. 3

    Knead

    Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or knead 4–5 minutes with a stand mixer on low). The dough should be slightly tacky but not sticky; add a teaspoon of flour at a time if too wet.

  4. 4

    First rise

    Form the dough into a ball, lightly oil the bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–75 minutes.

  5. 5

    Shape bao

    Punch down the dough and divide into 8 equal pieces for medium-sized bao. Roll each piece into a smooth ball and then flatten into an oval about 4 inches long and 3 inches wide. Fold in half over a small piece of parchment or a floured strip so they maintain shape during steaming.

  6. 6

    Rest before steaming

    Cover shaped bao with a clean towel and let rest 20–30 minutes while you prepare the crabs and sauce. Right before steaming, brush each bao lightly with neutral oil or melted butter and, if using, a few drops of sesame oil for aroma.

  7. 7

    Steam

    Bring a steamer with water to a rolling boil. Place bao (on parchment squares) into the steamer in a single layer with space between. Steam over high heat for 10–12 minutes, then turn off heat and let sit, covered, 2 minutes before removing to avoid collapse.

Singapore Chili Sauce

  1. 8

    Prepare ingredients

    Roughly chop bird's eye chilies, red bell pepper, garlic and shallot so they process evenly. Remove seeds from peppers if you want a milder sauce.

  2. 9

    Blend sauce

    In a blender or food processor combine the chilies, red bell pepper, garlic, shallot, rice vinegar, tomato paste, sugar, fish sauce, lime juice, and water. Pulse until a coarse-smooth paste forms.

  3. 10

    Cook sauce

    Heat 1 tsp vegetable oil in a small saucepan over medium heat. Add the blended mixture and simmer gently 6–8 minutes, stirring occasionally, until bright and slightly thickened. Taste and adjust seasoning with more sugar, lime, or fish sauce to balance heat, sweet, and salt. Remove from heat and let cool to room temperature.

Softshell Crab

  1. 11

    Prepare crabs

    Pat cleaned softshell crabs dry with paper towels. If whole crabs are large, halve them through the center for easier fit inside the bao and quicker frying. Season both sides lightly with 1 tsp salt and 1/2 tsp black pepper total (distributed across crabs).

  2. 12

    Make dredge

    In a shallow bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp garlic powder, and a pinch of the reserved salt and pepper.

  3. 13

    Dredge crabs

    Coat each crab lightly and evenly in the flour-cornstarch mixture, shaking off excess. The coating should be thin — just enough to form a crispy crust.

  4. 14

    Fry

    Heat 1 cup neutral oil in a wide skillet over medium-high heat until shimmering and around 350°F (175°C) if using a thermometer. Add crabs, working in batches if necessary, and shallow-fry 2–3 minutes per side until golden and crispy. Avoid overcrowding. Transfer fried crabs to a wire rack or paper towel-lined plate to drain.

  5. 15

    Finish with lemon

    Squeeze a little lemon over the hot crabs just before assembling to brighten the flavor.

Sesame Leaf & Garnish

  1. 16

    Prepare leaves and vegetables

    Rinse sesame/perilla leaves and pat dry. Slice cucumber thinly. If using pickled carrots or quick pickles, drain and set aside. Chop cilantro roughly.

  2. 17

    Toast sesame seeds

    In a small dry skillet over medium heat, toast sesame seeds 1–2 minutes until fragrant and lightly golden; watch closely to avoid burning. Remove from heat.

Assembly & Serve

  1. 18

    Assemble each bao

    Open a steamed bao carefully. Place one sesame leaf (perilla) inside the bao, then a few slices of cucumber and a small spoonful (about 1 tsp) of the Singapore chili sauce. Place one whole or halved crispy softshell crab on top so the body sits inside and legs provide texture. Add a few cilantro leaves, a small pinch of toasted sesame seeds, and an optional light drizzle of soy or a couple drops of sesame oil.

  2. 19

    Serve

    Serve immediately while the crab is still hot and crisp and bao is soft and warm. Provide extra Singapore chili sauce and lemon wedges on the side.

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