Equipment
Ingredients
Crab & Coating
- 4 soft-shell crabs, cleaned
- 60 g cornstarch
- 3 g ground cumin
- 2 g ground coriander
- 2 g smoked paprika
- 3 g fine sea salt
- 1 g black pepper, freshly ground
- 500 ml vegetable oil
Almond & Preserved Lemon Topping
- 40 g flaked almonds
- 40 g unsalted butter
- 20 g preserved lemon, rind only, finely diced
- 2 garlic, minced
- 15 g fresh parsley, finely chopped
Nutrition (per serving)
Method
Pat the cleaned soft-shell crabs completely dry using paper towels to ensure a crispy coating and prevent dangerous oil splatters during frying.
In a shallow bowl, combine the cornstarch, ground cumin, ground coriander, smoked paprika, fine sea salt, and black pepper. Use a whisk to blend the spices evenly.
Dredge each crab thoroughly in the seasoned cornstarch mixture, making sure to coat the claws and legs. Shake off any excess powder to leave a light, even dusting.
Heat the vegetable oil in a large deep skillet over medium-high heat until it reaches 180°C or 350°F.
Carefully place the crabs in the hot oil, belly-side down, using tongs. Fry undisturbed for 3 minutes until the bottom is deeply golden.
Flip the crabs gently with the tongs and fry for an additional 2 to 3 minutes until fully crisped and cooked through. The internal temperature of the thickest part should reach at least 63°C or 145°F.
Transfer the fried crabs to a clean plate lined with paper towels to drain any excess oil.
In a separate medium skillet over medium heat, toast the flaked almonds dry for 2 to 3 minutes, tossing frequently until fragrant and lightly browned.
Add the unsalted butter to the same skillet with the almonds. Once melted, add the finely diced preserved lemon rind and minced garlic, cooking for 1 minute until highly fragrant.
Remove the skillet from the heat and stir in the chopped fresh parsley.
Place the crispy soft-shell crabs on serving plates and spoon the warm, fragrant almond and preserved lemon butter generously over the top. Serve immediately.
Chef's Notes
- Always ask your fishmonger to clean the soft-shell crabs for you. If doing it yourself, you must remove the face, gills, and the apron on the underside before cooking.
- Cornstarch provides a significantly lighter, crispier, and longer-lasting crunch compared to all-purpose flour. It is the secret to achieving a shattering crust.
- Preserved lemons vary in saltiness. Always scrape away and discard the inner flesh, using only the finely diced rind. Rinse the rind briefly under cold water if your brand is excessively salty.
- Soft-shell crabs must be served immediately. As they sit, the moisture from the crab meat will inevitably soften the crispy exterior.
