Soft Shell Crab, Alioli, Coriander & Chilli Recipe
Make Soft Shell Crab, Alioli, Coriander & Chilli Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Soft-shell crabs
Coriander & chilli alioli
Garnish & assembly
Method
Coriander & chilli alioli
- 1
Prepare alioli
Place the mayonnaise, peeled garlic cloves, fresh coriander leaves (reserve a small amount of leaves for garnish), chopped red chilli (seeded if you prefer less heat), lime juice and white wine vinegar in a food processor or blender. Pulse until smooth, scraping down the sides once. If the mixture is too thick, drizzle in the extra-virgin olive oil and pulse to loosen to a thick but spreadable consistency. Season to taste with 1/2 tsp sea salt and 1/4 tsp black pepper. Transfer to a bowl, cover and refrigerate while you cook the crabs to let the flavors marry.
Soft-shell crabs
- 2
Prepare crabs
Pat the cleaned soft-shell crabs thoroughly dry with paper towels inside and out. Remove the small mouth parts and gills if not already done. Lightly score the underside shell with a few shallow cuts so they lay flat when frying, if needed. Season both sides lightly with 1/2 tsp of salt and a few grinds of black pepper.
- 3
Set up dredging station
In a shallow bowl combine the all-purpose flour, cornstarch, cornmeal (if using), smoked paprika, 1 tsp sea salt and 1 tsp black pepper. In a second shallow bowl whisk the eggs with the milk (or water) until combined.
- 4
- 5
Heat oil
In a large skillet (cast iron or heavy-based) heat the vegetable oil over medium-high heat until it registers 350–360°F (175–180°C) or until a small pinch of flour sizzles on contact. There should be enough oil to shallow-fry the crabs, about 1/4 to 1/2 inch depth (use more oil if using a larger pan).
- 6
Fry crabs
Carefully place two crabs flat-side down into the hot oil (do not overcrowd). Fry 2–3 minutes per side until golden brown and crisp. Use tongs to flip gently and fry an additional 2–3 minutes. Adjust heat as needed to maintain 340–360°F and prevent burning. If using a second batch, maintain oil temperature and drain crabs on a wire rack set over a tray.
- 7
Finish and season
When crabs are cooked through and crisp, transfer to a plate lined with paper towel or a wire rack. Immediately dot each crab with a little unsalted butter (optional) and sprinkle a light pinch of finishing sea salt. Keep warm in a low oven (100–120°C / 210–250°F) while you finish remaining crabs.
Garnish & assembly
- 8
Assemble
Place a spoonful of coriander & chilli alioli on each plate (or serve in a small bowl). Arrange one fried soft-shell crab on top of the alioli or alongside. Spoon a little extra alioli over the crab if desired.
- 9
Garnish
Scatter reserved coriander leaves and thinly sliced red chilli over the crabs. Add microgreens or baby leaves on the side if using. Finish with a light sprinkle of sea salt and serve with lemon wedges for squeezing.
- 10
Serve
Serve immediately while hot and crisp. Recommend serving with crusty bread or fries and a crisp white wine or lager.
