Crispy Salt and Pepper Soft Shell Crabs

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This light, crispy preparation is one of the best ways to celebrate soft shell crabs while they are in season.

By

Andrew Zimmern

Updated on August 3, 2023

Tested by

Food & Wine Test Kitchen

Crispy Salt-and-Pepper Soft Shell Crabs — Photo:
Matt Taylor-Gross / Food Styling by Barrett Washburne

Active Time:

1 hr

Refrigerate Time:

2 hrs

Total Time:

3 hrs

Servings:

6 servings

We’re always excited when soft shell crabs come in season in spring, especially with recipes like this one that plays up the tender crabmeat while frying the shells to a crispy. Andrew Zimmern makes sure to not overpower the crabs with a heavy batter.

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Ingredients

6 soft shell crabs, cleaned, halved
1/2 cup thinly sliced shallots (from 2 large shallots)
1 cup thinly sliced red and green hot chilies (such as Thai chilies, red jalapenos, serranos, and habanero)
1/2 cup soy sauce
1/3 cup chicken stock
3 tablespoons Chinese rice wine (Shaoxing) or sake
3 tablespoons sugar
2 tablespoons finely chopped ginger
3 garlic cloves, thinly sliced
2 tablespoons sugar
2 teaspoons freshly ground black pepper
1 1/2 teaspoons sea salt, plus more to taste
3 egg whites
1 cup cornstarch
4 cups peanut oil
12 scallions, whites and pale green parts cut into 1-inch pieces, green parts thinly sliced
5 dried red chiles

Directions

Prepare the crabs

Arrange crab halves in a single layer on a baking sheet lined with kitchen towels. Chill, uncovered, to let dry slightly, 2 to 3 hours.

Make the dipping sauce

Combine shallots, chiles, soy sauce, chicken stock, rice wine, sugar, ginger, and garlic in a medium bowl.

Fry the crab

Line another baking sheet with a few layers of paper towels. Combine sugar, pepper, and 1 1/2 teaspoons salt in a small bowl. Place egg whites in a wide shallow bowl; whisk lightly to loosen. Place cornstarch in a second wide shallow bowl. Heat peanut oil over medium-high heat in a large wok to 375°F. Dip crab pieces in egg whites to coat, then dredge in cornstarch. Working in 2 batches, lift crabs from cornstarch, shaking off excess, and fry in oil until crispy, 2 to 4 minutes, turning once. Transfer to paper towel-lined baking sheet to drain. Transfer 2 tablespoons of oil from wok to a large skillet. Heat over high heat. When smoking, add scallion whites, chiles, and crabs. Toss to coat, sprinkling the sugar mixture over as you toss, 1 to 2 minutes. Transfer to a platter and garnish with scallion greens. Serve with dipping sauce.