My F&W
quick save (...)

Soft-Shell Crabs with Oyster Sauce and White Asparagus

  • SERVINGS: 4
  • FAST
  1. 1 pound white asparagus, peeled, or green asparagus
  2. 2 tablespoons vegetable oil, plus more for frying
  3. 8 medium soft-shell crabs, cleaned and patted dry
  4. Salt and freshly ground pepper
  5. Cornstarch, for dredging
  6. 4 large shallots, thinly sliced
  7. 1/2 cup white wine, preferably Grüner Veltliner
  8. 1/4 cup oyster sauce
  9. 1 tablespoon fresh lime juice
  10. 2 tablespoons chopped cilantro
  1. Preheat the oven to 300°. Cook the asparagus in a large saucepan of boiling salted water until tender, about 8 minutes, then drain thoroughly.
  2. In a large skillet, heat 1/2 inch of oil until shimmering. Season the crabs with salt and pepper and dredge in the cornstarch. Add 4 of the crabs to the skillet and fry over moderately high heat until very crunchy, about 4 minutes for the first side and 3 minutes for the second. Transfer to a heatproof plate and keep warm in the oven. Fry the remaining crabs, then keep them warm in the oven while making the sauce.
  3. In a large skillet, heat the 2 tablespoons of oil. Add the shallots and cook over moderately high heat until lightly browned, about 2 minutes. Add the wine and cook until reduced by about half, 2 to 3 minutes. Add the oyster sauce and simmer until slightly thickened, about 2 minutes. Add the asparagus and lime juice; toss to coat. Transfer the asparagus and sauce to 4 dinner plates. Top with the crabs and cilantro and serve at once.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.