Cook the Book: Garlic and Black Pepper Soft-Shell Crabs

Gluten Free
Dairy Free
Health score
9%
Cook the Book: Garlic and Black Pepper Soft-Shell Crabs
30 min.
4
524kcal

Suggestions


Indulge in a culinary delight that brings the ocean's freshest flavors right to your table with our Garlic and Black Pepper Soft-Shell Crabs. This dish is not only a feast for the senses but also caters to those with dietary restrictions, being both gluten-free and dairy-free. Perfect for a variety of occasions, whether you're hosting an elegant dinner party or simply enjoying a cozy night in, these crabs make for an exquisite antipasti or appetizer that will impress your guests.

Imagine the satisfying crunch of perfectly fried soft-shell crabs, seasoned with a robust blend of freshly ground black pepper and aromatic garlic. The addition of fish sauce elevates the dish, infusing it with a savory depth that complements the sweetness of the crab meat. With a preparation time of just 30 minutes, you can whip up this gourmet treat without spending hours in the kitchen.

Each bite is a harmonious balance of flavors and textures, making it an ideal snack or starter that will leave everyone craving more. Whether you're a seasoned chef or a cooking novice, this recipe is straightforward and rewarding, allowing you to showcase your culinary skills with ease. Dive into this delicious seafood experience and savor the taste of the sea with every crispy, golden morsel!

Ingredients

  • 0.3 cup pepper black freshly ground
  • 0.5 cup fish sauce 
  • 0.3 cup garlic minced
  • tablespoon kosher salt 
  • cups rice flour 
  • servings vegetable oil for frying

Equipment

  • bowl
  • pot
  • kitchen thermometer

Directions

  1. Fill a deep, heavy pot with a lid about one-third full with oil, and heat it until a deep-fat thermometer reads 375°F.
  2. In the meantime, combine the rice flour, salt, pepper, and garlic in a medium bowl.
  3. Put the fish sauce in a small bowl. Dip each piece of crab very briefly into the fish sauce, gently shaking off excess, and then into the rice flour mix.
  4. Roll the crab over and shake off any extra flour. Set aside. Repeat this process, until all the crab halves are dredged.
  5. When the oil reaches 375°F, gently lay the crabs, top side down, in the oil. Don’t crowd the pot—if necessary, fry them in batches—and use the lid as needed when the crabs are first added to the oil to avoid splattering. After 1 to 2 minutes, when the crabs are golden brown, turn them over and cook for another 2 minutes.
  6. Drain on clean brown paper bags and eat hot.

Nutrition Facts

Calories524kcal
Protein8.13%
Fat8.61%
Carbs83.26%

Properties

Glycemic Index
32.5
Glycemic Load
66.05
Inflammation Score
-6
Nutrition Score
17.522608725921%

Flavonoids

Kaempferol
0.02mg
Myricetin
0.14mg
Quercetin
0.15mg

Nutrients percent of daily need

Calories:523.88kcal
26.19%
Fat:5.03g
7.74%
Saturated Fat:1.1g
6.9%
Carbohydrates:109.48g
36.49%
Net Carbohydrates:102.68g
37.34%
Sugar:1.38g
1.53%
Cholesterol:0mg
0%
Sodium:4025.01mg
175%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:10.68g
21.37%
Manganese:3.54mg
177%
Vitamin B6:0.79mg
39.32%
Selenium:22.7µg
32.42%
Magnesium:120.21mg
30.05%
Vitamin K:29.5µg
28.09%
Fiber:6.8g
27.2%
Vitamin B3:4.01mg
20.03%
Copper:0.39mg
19.7%
Phosphorus:156mg
15.6%
Vitamin B1:0.2mg
13.47%
Vitamin B5:1.27mg
12.75%
Iron:2.24mg
12.46%
Potassium:405.68mg
11.59%
Calcium:106.44mg
10.64%
Zinc:1.3mg
8.65%
Folate:22.36µg
5.59%
Vitamin B2:0.08mg
4.57%
Vitamin E:0.52mg
3.48%
Vitamin C:2.8mg
3.39%
Vitamin B12:0.14µg
2.32%
Vitamin A:85.13IU
1.7%