Soft-shell Crab Tacos Recipe
served w/ shishito slaw & guacamole
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Soft-Shell Crab
Shishito Slaw
Guacamole
Tacos
Method
Soft-Shell Crab
- 1
Prepare the Crabs
Rinse the soft-shell crabs under cold water and pat them dry with paper towels.
- 2
Coat the Crabs
In a bowl, combine the flour, cornstarch, salt, black pepper, and cayenne pepper. Dredge each crab in the mixture, ensuring they are well coated.
- 3
Fry the Crabs
In a skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the crabs and fry for 3-4 minutes on each side, or until golden brown and crispy. Remove and drain on paper towels.
Shishito Slaw
- 4
Prepare the Vegetables
Thinly slice the cabbage and carrots. Remove the stems from the shishito peppers, leaving them whole.
- 5
Make the Slaw
In a large bowl, combine the cabbage, carrots, and shishito peppers. In a separate small bowl, whisk together the lime juice, honey, salt, and black pepper. Pour the dressing over the slaw and toss to combine.
Guacamole
- 6
Prepare the Avocados
Cut the avocados in half, remove the pit, and scoop the flesh into a bowl.
- 7
Tacos Assembly
- 8
Warm the Tortillas
In a dry skillet, warm the corn tortillas over medium heat for about 30 seconds on each side, until pliable.
- 9
Assemble the Tacos
Place a fried soft-shell crab on each tortilla. Top with a generous portion of shishito slaw and a dollop of guacamole.
- 10
Serve
Serve the tacos immediately with lime wedges on the side.
