Portly Cooks | Soft Shell Crab

Soft shell crabs are up there as some of my favourite seafood. The fact gyou can eat the whole thing is just amazing! they are the reason I go to a noodle restaurant near me as they are on the starter menu, I’ve finally got some for myself.

  • 3 Soft Shell Crabs
  • Flour
  • Red Chilli (diced)
  • Salt
  • Oil for Frying

It really doesn’t get much cheaper. Soft Shell crabs tend to be frozen when you buy them, but if you get fresh even better!  Anyway, defrost and then dust in the flour. Leave the crabs to one side and heat the oil, if you don’t have a deep fryer, use about 5cm of oil in a high sided pan with a lid.

Once the oil is up to tempreture, fry the crabs until golden and crispy. Take them out and drain them on a piece of kitchen towel. Season with salt and sprinkle over the chilli.

PG

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