Colin Turner’s Soft Shell Crab Recipe

Spicy Crisp Soft-Shell Crab 


6 soft-shell crabs from Fish Society, thawed 

1 cup of rice flour 

Half a tablespoon of salt 

Half a tablespoon of ground pepper 

1 tablespoon of paprika 

3 small Chilli peppers

6 cloves of garlic 

Handful of coriander

Handful of dill

Small bag of salad leaves

3 spring onions – green end only

4 oz butter

Small chunk of ginger

3 tablespoons of stir fry oil


Finely slice the chilli peppers, Garlic, green onion stalks, coriander, dill and keep in separate bowls. 

Combine the rice flour, salt, pepper and paprika into a larger bowl and stir well. 

Gently fry the chopped garlic in a tablespoon of stir fry oil until golden brown and then put on to kitchen roll to drain. Repeat this with the chillies and then the green onions. Set aside in separate bowls to cool. Grate the ginger and set aside. You will be using these later to garnish the crabs.

Take the salad leaves and spread them on a platter. You will be serving the soft shell crabs on this.

Dredge the crabs with the seasoned flour, shaking off any excess. Melt the butter in a heavy-based pan until it starts to foam. Gently place the floured crabs into the hot butter and cook for 4 minutes each side – they will look a lovely golden brown. Place the crabs on the salad platter and garnish with the grated ginger, chillies, coriander, dill, garlic, green onion, limes.

For a main course you can Serve with Rice Noodles lightly tossed in Sesame Seed Oil. 


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