SOFT-SHELL CRABS WITH CURRY BUTTER
Fans of soft-shell crab look forward to the season - late spring and early summer - with feverish anticipation. The entire delicious crab is edible and may be prepared in many ways; deep-fried, grilled or pan-cooked. Here they are sautéed in a spicy curry butter, which complements the crabs' rich flavor. (The recipe makes more butter than is needed for this dish, but is wonderful to have on hand. Use extra for cooking vegetables or eggs.) Serve 1 large or 2 small soft-shell crabs per person.
Provided by David Tanis
Categories dinner, lunch, main course
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Make the curry butter: Put the cumin seeds, coriander seeds, fennel seeds and cloves in a dry skillet over medium heat. When spices are lightly toasted and fragrant, after a minute or so, grind them to a powder in a mortar or electric spice mill. Add nutmeg, black pepper, cayenne and turmeric.
- Put butter in a bowl. Add spices, garlic, ginger, salt and lime zest and juice. Mash seasonings into butter with a wooden spoon. Add crushed almonds and scallions, then mix until well incorporated. (May be prepared several hours ahead, or up to 1 day in advance.)
- Heat a large skillet over medium-high heat. Add 3 tablespoons curry butter, let melt and swirl pan to distribute. Dust crabs lightly with rice flour, if using. When butter is foamy, add crabs in one layer and raise heat. Let crabs cook 3 minutes, then turn, using tongs, and cook 3 minutes on the other side. (Be careful, as crabs may spatter.) Remove crabs and keep warm.
- Add 4 tablespoons curry butter to pan and let sizzle. Add pea shoots and cook briefly until wilted, 1 minute or less.
- Arrange crabs on a warm platter or individual plates. Garnish with wilted pea shoots and lime wedges. Spoon melted curry butter from pan over crabs and serve at once.
Nutrition Facts : @context http, Calories 604, UnsaturatedFat 19 grams, Carbohydrate 6 grams, Fat 52 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 30 grams, Sodium 649 milligrams, Sugar 1 gram, TransFat 2 grams
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Jillian Chamberlain
[email protected]These crabs were delicious! The curry butter was the perfect complement to the soft-shell crabs.
laura blanche
[email protected]I'm not a fan of seafood, but I really enjoyed these crabs. The curry butter was very tasty and the crabs were cooked perfectly.
Sasha Mackline
[email protected]This is my new favorite way to cook soft-shell crabs. The curry butter is so good!
Trevor Spencer
[email protected]I've made this recipe several times and it always turns out great. The crabs are always crispy and the curry butter is delicious.
Mukeh Amara
[email protected]These crabs were amazing! The curry butter was so flavorful and the crabs were cooked to perfection.
James Tharpe
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of curry, but I'm glad I did. The curry butter was surprisingly delicious and the crabs were cooked perfectly.
Chalanika peiris
[email protected]This recipe was easy to follow and the crabs turned out great. I will definitely be making this again.
Chimsi Fuchhi
[email protected]I'm not a huge fan of seafood, but I really enjoyed these crabs. The curry butter was very tasty.
Shohanur Rohman
[email protected]These crabs were so delicious! The curry butter was the perfect touch.
Mario Zapata
[email protected]I love soft-shell crabs, and this recipe did not disappoint. The curry butter was a great addition and added a lot of flavor.
Tracy Sthandazile Shoba
[email protected]This dish was amazing! The curry butter was so flavorful and the crabs were cooked perfectly.
Justin Larimore
[email protected]I've never cooked soft-shell crabs before, but this recipe made it easy. The crabs were crispy on the outside and tender on the inside, and the curry butter was the perfect complement.
Ahmed Shafey
[email protected]These soft-shell crabs with curry butter were a hit at my dinner party! The curry butter was so flavorful and added a delicious richness to the crabs.