Soft-Shell Crabs with Oyster Sauce and White Asparagus

 

Slideshow: Amazing Seafood Recipes

 

  • Servings: 4
KEY: Spring, Summer, Frying, Mother's Day, Side Dishes, Fast

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Ingredients

  • 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 Grüner 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

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