Indian · Dinner
Crispy Fried Spiced Crab
Blue crab pieces are marinated in spiced paste, then dredged in rice flour and cornstarch coating, deep-fried twice until the shell crisps and meat stays juicy. Topped with mustard-seed and curry-leaf tempering, served with lime wedges and yogurt dip.
$8
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
520Calories
38.2gProtein
27.8gFat
26.8gCarbs
1.9gSugar
2.3gFiber
1680mgSodium
112mgChol
4.1gSat Fat
540mgPotassium
140mgCalcium
3.2mgIron
4.8mcgVitamin B12
8.5mgVitamin C
protein-rich
spice-route
hidden-gems
Instructions
1
Prep
Pat crab pieces dry, then rub with ginger-garlic paste, turmeric, chili powder, black pepper, salt and lime juice until evenly coated.
2
Wait
Cover and let the crab sit at room temperature for 15 minutes.
3
Dredge
Toss the marinated crab in rice flour and cornstarch until fully coated with a thin dry crust.
4
Fry
Heat vegetable oil in a wok to 350°F, fry crab in one batch for 4–5 minutes until pale golden and cooked through.
5
Fry
Return oil to 375°F, fry crab again for 2–3 minutes until deep golden and shell sounds hard when tapped.
6
Temper
Heat 1 tsp frying oil over medium heat, add mustard seeds and dried red chili, cook 30 seconds until seeds pop.
7
Plate
Add curry leaves to tempering pan for 15 seconds until crisp, scatter over crab, serve with yogurt dip and lime.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g crab, cleaned and cut into pieces
- 4 tbsp4 tbsp ginger-garlic paste
- 2 tsp2 tsp turmeric powder
- 3 tsp3 tsp chili powder
- 1 tsp1 tsp black pepper
- 2 tsp2 tsp salt
- 2 tsp2 tsp lime juice
- 1/2 cup60g rice flour
- 4 tbsp32g cornstarch
- 1 cup240ml vegetable oil, for frying
- 2020 curry leaves
- 1 tsp1 tsp mustard seeds
- 22 dried red chili
- 22 lime wedge, for serving
- 4 tbsp4 tbsp plain yogurt, for the dip
