October 17, 2018
Soft shells from the Pacific or Atlantic coast are delicious when fried or pan seared. The final sprinkle of amchur adds an unexpected tang at the end. Goes wonderfully with our banana raita!
Makes 6 soft shell crabs | 50 minutes + 3 hr marinade
6 soft-shell crabs
1 tablespoon minced garlic
1/2 cup plain whole-milk yogurt
1 teaspoon ajwain
2 teaspoons coriander seeds, crushed
1 serrano pepper, minced
2 tablespoons finely minced mint leaves
1 teaspoon ground turmeric
1 1/2 teaspoon sea salt
Chickpea masala for coating
2 cups chickpea flour
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
Amchur for sprinkling
Oil for pan frying
Clean the crabs and transfer to a bowl. Combine the garlic, yogurt, ajwain, coriander seeds, mint leaves, serrano pepper, turmeric, and salt and toss gently with the crabs. Let the crabs sit in the marinade for a minimum of 20 minutes and up to 6 to 8 hours.
Combine the chickpea flour, salt, and black pepper in a large bowl.
In a shallow frying pan, heat the oil. Dredge each soft shell crab in the chickpea mix until it is evenly coated and gently drop into the oil. Depending on the size of the pan, repeat with one or two more soft shells. Sear on each side for 2 to 3 minutes. Drain on paper towels. Sprinkle with amchur and serve immediately.
Substitute chickpea with rice and all-purpose flour; however, the flavor will not be as deep.
Substitute yogurt for coconut milk.
Soft shell crabs can also be deep fried.
December 02, 2022