Thai Soft-Shell Crabs

From The New York Times.

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • Combine the milk and Tabasco in a bowl. Set aside. Mix the flour, salt and pepper in a shallow pan. Dip the crabs in the milk and dredge in flour mixture. Heat the oil in a heavy-bottom skillet over medium-high heat. Place the crabs in pan and cook for 3 minutes. Turn and cook until tender, about 2 more minutes. Drain on paper towels.
  • Drain the fat from the pan. Return the skillet to the stove. Add the wine, lime juice, chilies and scallions. Turn the heat up to medium-high and simmer until sauce reduces to 1/3 cup, about 3 to 5 minutes. Place two crabs on each of four plates. Drizzle with sauce and garnish with minced mint, basil and coriander leaves.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@JackieOhNo
Contributor
@JackieOhNo
Contributor
"From The New York Times."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. JackieOhNo
    From The New York Times.
Advertisement