Snapper and Spiced Crab with Lime-Coriander Broth
Pan-fried correctly, this snapper will develop an outrageously crispy skin. Start with a very hot, well-oiled pan, Douglas Keane says. To prevent the skin from sticking, gently shake the skillet so the fish glides on the oil "like a car glides on water when it hydroplanes." More Recipes With Crab
The broth can be refrigerated overnight and reheated gently.
You can substitute two 1-inch strips of lime zest for the kaffir lime leaves.
Good Sauvignon Blanc is one of the world's most distinctively aromatic wines, an ideal match for the complex Asian spices in this dish. Sauvignon Blanc is generally better when it's unoaked, but a modest amount of oak can give a little additional richness that pairs particularly well with crab.