It is currently (May 2022) soft shell crab season in north central Florida, and my shellfish farmer of choice has had "whale" size soft shell crabs for a few weeks. I thought I'd try out a version of the dish using some of these large soft shell crabs and it came out pretty well. Instructions below. I adapted this recipe from the original at Serious Eats here.
Ingredients
- 1 tablespoon (8g) cornstarch
- 2 tablespoons (30g) water
- 1/4 cup peanut or vegetable oil
- 2 to 3 whole shallots, minced (about 1/2 cup)
- 1 1/2-inch knob ginger, grated (about 2 tablespoons)
- 6 medium garlic cloves, minced (about 2 tablespoons)
- 4 Thai chiles, minced
- 4 large soft shell crabs, trimmed and patted dry of excess moisture
- ½ cup lump or claw crab meat (optional)
- 2 cups low sodium vegetable or chicken broth
- 1/4 cup tomato paste
- 1/2 cup hot-sweet chili sauce
- Salt, to taste
- 1 large egg, beaten
- ¾ cup thinly sliced scallions
- 1 cup fresh cilantro leaves and thin stems
- Cooked jasmine rice
- In small bowl, whisk cornstarch with 2 tablespoons water; set aside.
- In large wok or skillet with lid, heat half the oil over medium heat. When it is beginning to shimmer, add the crabs in a single layer. Cook for 3-4 minutes, turn and cook for another 3-4 minutes, until cooked through. Remove from heat and cover loosely with foil on a plate.
- If necessary, add a tbsp or two of oil and bring back up to heat. Stir in shallots, ginger, garlic, and chiles. Cook and stir until fragrant, about 1 minute.
- Add broth. Increase heat to medium high and bring to a boil. Cover loosely, lower heat, and simmer about 6 minutes.
- Remove cover and stir in tomato paste and chili sauce. Simmer 1 minute and season to taste with salt, sugar, or chili sauce. Fold crab meat in if you’re using it. Stir in cornstarch mixture and bring to a boil to thicken.
- Remove from heat and whisk in egg. Stir in half the scallions.
- Scoop a serving of jasmine rice (3/4 to 1 cup cooked) into each of four large plates or bowls, flatten slightly, and top with a crab. Ladle a generous helping of sauce over the crab and rice, sprinkle with cilantro and the remaining scallions, and serve.