How to Fry Crabs So Good Your Squad Will Scrum to Get Their Pincers On Them
Y’all! Have you ever tried your hand at frying up some fresh blue crabs? If not, let me give you the play by play on throwing down some finger lickin’ fried crab goodness that your whole squad will want seconds, thirds, and quarters of! Crabs just hit different when they are fried to crispy crunchy perfection.
Now I know what you may be thinking – deep frying live crabs sounds kinda intense right? Well let me tell you, it is way easier than you think and totally worth it for those flavor burst bites. The key is to keep it simple with just a few ingredients so the sweet crab meat really shines.
How To Prepare And Clean Crabs
First things first, you’ll want to start with live crabs that are lively and feisty. The first step is to give your crabs a quick freeze to put them to sleep. No live clawing during the cooking process, thank you very much. Then pull off the large top shell. If you don’t know how to do this, look for the small triangle flap, lift it up, then grab the shell under and lift. This is easy once you have gotten the hang of it. Remove the feathery gills and sand veins. Snap or chop off the legs and claws since those will cook faster. Quarter it if the crab is too big.
Cooking Fried Crabs
Next, lightly beat an egg with minced garlic, red chili, salt and white pepper to make a simple seasoning sauce. Toss the crab pieces in the mixture and let them soak up those savory Asian flavors in the fridge for at least an hour. This step is key for maximum flavor infusion, friends!
When you’re ready to fry, heat oil to 350 degrees F in a large pot. Working in small batches, dredge the crab segments in corn or potato starch to lightly coat. Fry the claws for 7-8 minutes, body pieces for 3-4 minutes, and legs for just 2 minutes until golden brown.
Serve these crispy morsels of blue heaven hot out of the oil with a squeeze of lime. Their sweet crabby explosion with a subtle hint of heat and garlic will transport your taste buds straight to the coast. Trust, these will become your new favorite go-to for simple, satisfying weeknight seafood. And don’t skimp on cold brews or refreshing cocktails to wash it all down!
Your family and friends will go wild for these crispy morsels of blue heaven. The sweet crab pops with a light breading delivers deliciously unexpected bursts of briny seafood flavor with each crunchy bite. Trust me, these will become your new favorite summer signature that everyone craves.
I hope you give this simple fried crab recipe a try. It’s the perfect easy yet impressive appetizer or light meal for your next cookout or beach day. Before you dive in, snap a pic for your #seafoodsquad! Let me know if you try the recipe – your followers will want in on this Asian street food Inspired delight. Don’t forget to sign up below for more freshest finds straight to your inbox. Bon appétit!
Subscribe to my Newsletter!
Ingredients
Shopping List:
- 1 kg fresh mud crab
- 1 egg
- 1 red chili
- 1/2 tsp garlic
- 1/2 tsp salt
- 1/4 tsp white pepper
- Oil for deep frying
Pantry Items:
- Garlic
- Salt
- Soy sauce
- Cooking oil
Tools:
- Heavy-based pan
- Paper towels
- Thermometer (to monitor oil temperature)
Instructions
- Put the crabs in the refrigerator to gently put them to sleep.
- Clean crab under running water, removing top shell and intestines/gills. Chop body into 4 pieces, crack claws.
- In a bowl, lightly beat 1 egg. Add 1⁄2 tsp minced garlic, 1 finely chopped red chili, 1⁄2 tsp salt, 1⁄4 tsp white pepper. Add crab pieces and toss to coat. Refrigerate 1 hour to allow flavors to develop.
- Heat oil in a heavy-based pan to 350°F. Working in batches, dredge crab in seasoned plate and carefully add to hot oil. Fry claws 7-8 mins, body 3-4 mins, legs 2 mins until golden brown.
- Optional: Spirninkle with UFC Fun Chow Rice Mix or Furikake Mix.
Notes
Tips: For extra flavor, soak crab in soy sauce diluted with water before breading. Fry smaller batches for even cooking. Use a thermometer for safe, consistent oil temperature.
Variations: Try different seasonings like five-spice, garlic chili crisp or lime zest. Serve with steamed rice or salad for a light meal.
Leftovers: Refrigerate for 2-3 days. Also freeze portions for later use. Reheat in oven until piping hot.
