ADVERTISEMENT

Deep-Fried Soft-Shelled Crab with Spicy Black Bean Vinaigrette

Food Network Canada
YIELDS
4 servings

Recipe courtesy of Patrick Lin, Hemispheres Restaurant and Bistro, Metropolitan Hotel Toronto.

ADVERTISEMENT

Ingredients

Deep-Fried Soft-Shelled Crab w

4
soft-shelled crab
2
Tbsp cornstarch
3
cup vegetable oil

Spicy Black Bean Vinaigrette

½
cup vegetable oil
2
Tbsp shallot, finely, diced
1
Tbsp garlic, finely, diced
¾
inch ginger, finely, diced
1
tsp prosciutto, finely chopped
1
tsp dried black beans, soaked, finely chopped
1
tsp red chili, seeded, finely, diced
2
Tbsp scallion, finely, chopped
½
tsp lemon, zest
1
Tbsp Japanese rice vinegar
1
Tbsp olive oil
1
Tbsp coriander, finely, chopped
1
Tbsp roma tomato, seeded, diced
1
tsp dried tangerine, peel
salt and pepper
ADVERTISEMENT

Directions

Step 1

With kitchen scissors, cut off the eyes and a tiny amount of the surrounding shell from each crab.

Step 2

With the crab on its back, lift up and cut off the triangle apron.

Step 3

Next, turn crab on its stomach. Lift up the soft shell-flap at each end to expose the white finger like gills. Remove gills by hand.

Step 4

To deep-fry the crabs, heat a large non-stick pan over high heat. Add the vegetable oil. Heat to 300 degrees F.

Step 5

Coat the crabs in the cornstarch.

Step 6

Add the crabs, shell down, to the hot oil.

Step 7

Immediately reduce the heat to medium.

Step 8

Fry until undersides are golden red-brown. Turn crabs and continue frying 3 to 4 minutes until cooked through.

Step 9

Drain on paper towel. Season with salt and freshly ground pepper.

Step 10

Heat a stainless pan over high heat. Add 1/2 cup vegetable oil and heat until it starts to bubble.

Step 11

Add shallots, garlic and ginger to the oil and cook until golden. Remove the shallot mixture and set aside.

Step 12

Empty the oil to another container leaving just a bit in the pan.

Step 13

Return the shallot mixture to the pan and add the ham, black beans, chile and scallion. Fry until scallions soften slightly. Remove this mixture to a bowl.

Step 14

Add lemon zest.

Step 15

Add vinegar and olive oil and mix thoroughly.

Step 16

Finally, add the coriander, diced tomatoes and tangerine peel. Season to taste.

Step 17

Place each crab on a heated plate. Spoon about 2 tablespoons dressing over the top and garnish with dill sprigs and pea shoots.

Rate Recipe

Be the first to rate Deep-Fried Soft-Shelled Crab with Spicy Black Bean Vinaigrette
ADVERTISEMENT