Soft-Shell Crabs with Oyster Sauce and White Asparagus

  • Servings: 4

Related Video

More Videos
How to Make Crab Cakes


  • 1 pound white asparagus, peeled, or green asparagus
  • 2 tablespoons vegetable oil, plus more for frying
  • 8 medium soft-shell crabs, cleaned and patted dry
  • Salt and freshly ground pepper
  • Cornstarch, for dredging
  • 4 large shallots, thinly sliced
  • 1/2 cup white wine, preferably GrĂ¼ner Veltliner
  • 1/4 cup oyster sauce
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped cilantro

How to make this recipe

  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.

Contributed By Published June 2000

503764 recipes/soft-shell-crabs-with-oyster-sauce-and-white-asparagus 2013-12-06T23:49:55+00:00 Marcia Kiesel spring|summer|frying|mothers-day|side-dishes|4|fast june-2000,soft shell crabs,pan-fried crabs,oyster sauce,white asparagus,Marcia Kiesel recipes,soft-shell-crabs-with-oyster-sauce-and-white-asparagus 503764

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5