Thai Soft-Shell Crabs

5.0(24)

by Molly O'Neill

ThaiDinner, Main Course

Servings

Four servings

Total time

30 min

Calories / serving

414 kcal

Ingredients (14)

serves

Instructions (2 steps)

01Combine the milk and Tabasco in a bowl. Set aside. Mix the flour, salt and pepper in a shallow pan. Dip the crabs in the milk and dredge in flour mixture. Heat the oil in a heavy-bottom skillet over medium-high heat. Place the crabs in pan and cook for 3 minutes. Turn and cook until tender, about 2 more minutes. Drain on paper towels.
02Drain the fat from the pan. Return the skillet to the stove. Add the wine, lime juice, chilies and scallions. Turn the heat up to medium-high and simmer until sauce reduces to 1/3 cup, about 3 to 5 minutes. Place two crabs on each of four plates. Drizzle with sauce and garnish with minced mint, basil and coriander leaves.

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Rich recipe — supports nutrition-aware planning.