Recipe courtesy of Ming Tsai
Episode: Soft Shell Crab
Save Recipe Print
Total:
8 hr 25 min
Prep:
8 hr 15 min
Cook:
10 min
Yield:
4 servings

Ingredients

Kimchi Slaw:

Directions

In a large bowl, mix flour and chile. Whisk in soda water until a pancake batter consistency is achieved. Completely coat the crab in the batter. Lightly drop in 350 degree F oil and fry for 4 to 5 minutes until golden brown. Season with salt and drain on paper towels.

Kimchi Slaw:

In a non-reactive saucepan, heat the vinegar, chile, salt and sugar until just boiling. Add the cabbage, carrots and garlic and simmer for only 3 minutes. Pull off the stove and let cool. Transfer to a glass container with an air tight lid. Store in refrigerator overnight. Will keep for 3 to 4 weeks as long as you do not introduce bacteria to it, ie. your finger.

Plating: Place a small mound of slaw on the bottom piece of bread. Top with 1 crab and top with a little more slaw. Cover with top piece of bread and slice in half.

Cook's Note

Drink Suggestion: Shanghai Beer

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Stuffed Shells

Recipe courtesy of Ree Drummond

Homemade Soft Pretzels

Recipe courtesy of Alton Brown

Almost-Famous Soft Pretzels

Recipe courtesy of Food Network Kitchen

Quick Shells and Cheese

Recipe courtesy of Ree Drummond

Mushroom-Spinach Stuffed Shells

Recipe courtesy of Food Network Kitchen

Chicken Parmesan Stuffed Shells

Recipe courtesy of Food Network Kitchen

Soft Hard-Boiled Eggs

Recipe courtesy of Ina Garten

Pulled Chicken Tacos with Seasoned Taco Shells

Recipe courtesy of Ayesha Curry

Soft Shell Crab

Recipe courtesy of Seth Raynor

Browse Reviews By Keyword

          Latest Stories