Crispy Soft-Shelled Crabs with Curried Mango Sauce

  • serves 4
Christine Cushing
Christine Cushing


7 Ratings
Directions for: Crispy Soft-Shelled Crabs with Curried Mango Sauce



4 soft-shell crabs

¼ cup cornstarch (60 ml)

2 cup peanut oil (500 ml)

Sea salt and freshly ground pepper

Curried Mango Sauce

2 Tbsp vegetable oil (30 ml)

2 Tbsp shallots, peeled and finely diced (30 ml)

1 Tbsp minced ginger (15 ml)

1 Tbsp red curry paste (15 ml)

1 cup mango puree (250 ml)

2 Kaffir lime leaves, optional

½ tsp lime zest, finely chopped (2 ml)

¼ cup coconut milk (60 ml)

1 Tbsp chopped cilantro (15 ml)

Salt and freshly ground pepper



1. Clean the crabs by cutting off about ¼ of an inch of the front piece including the eyes with sharp scissors. Turn the crab over so the shell is on the bottom and cut out the triangular piece, leaving the legs intact. Finally, flip the crab over and remove the gills located under the shell at each end of the crab. Store the cleaned crabs in the fridge until ready to fry.

2. Heat a large non-stick pan over high heat. Add the peanut oil and let heat to 300 degrees. Take the crabs from the fridge and coat in the cornstarch. Add the crabs, shell down, to the hot oil. Fry until a deep golden colour and then flip and fry the other side for an additional 4 minutes until cooked through. Remove to a paper towel-lined tray and season with salt and pepper.

Curried Mango Sauce

1. Heat a saucepan over high heat. Add oil and then shallots and sauté until they begin to caramelize. Add ginger and continue to cook for a few minutes. Add curry paste and cook for about 1-2 minutes more. Add the Kaffir leaves, mango puree, lime zest and coconut milk and let simmer for about 20 minutes or until slightly thickened. Stir in cilantro and season to taste.

2. Place each crab on a heated plate and serve with the sauce.

See more: Shellfish, Dinner, Fruit, Appetizer


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