Deep-Fried Soft-Shell Crabs


Preparation info
  • It would serve

    2 or 3

    people as a main course.
    • Difficulty


Appears in

By Irene Kuo

Published 1977

  • About

Each bite of these deep-fried crabs gives the texture of fluffy coating, thin, crunchy shells, and luscious meat. Mushroom-smothered Bean Curd and Spicy Minced Watercress would go very well with this.


  • 4 large or 6 medium-sized soft-shell crabs
  • Batter
  • 4 cups



Have the fishman clean and quarter the crabs, removing the spongy gills. Rinse and pat dry.

Mix the batter. Prepare the roasted salt-pepper or the dip sauce for each person.


Heat a wok or heavy pot over high heat until hot; add the oil and heat until it foams a cube of bread instant