Recipe courtesy of Ching-He Huang
Show: Easy Chinese
Total:
50 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
50 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 4 fresh or frozen soft-shell crabs
Marinade:
  • 2 tablespoons peeled and grated fresh ginger
  • 1 tablespoon peanut oil
  • 1 tablespoon Shaohsing rice wine
  • 1 teaspoon Chinese five-spice powder
  • 1/4 teaspoon cayenne powder
  • Peanut oil, for frying
  • 2 heaping tablespoons plus 1 cup sweet potato starch
  • 2 eggs, beaten
  • 2 large pinches sea salt
  • 2 large pinches crushed dried chile flakes
  • Mango Noodle Salad, recipe follows
  • 1 tablespoon finely sliced chives, for garnish
  • 2 Fresno chiles, seeded and sliced, for garnish
Mango Noodle Salad:
  • 4 ounces mung bean noodles or rice noodles, rehydrated
  • 6 ounces baby spinach or arugula
  • 1 Fresno chile, seeds removed and finely sliced
  • 1 mango, peeled, stone removed and diced
  • 1/4 cup rice wine vinegar
  • 3 tablespoons sweet chili sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 tablespoon peanut oil

Directions

Watch how to make this recipe.

Marinade:

Prepare the crab by cutting away the face (this can taste bitter), slicing just behind the eyes. Next, lift the flap on the underside of the crab and cut this off. Loosen the top "shell" of the body and remove the gills. Rinse the crabs well. 

For the marinade: Mix together the ginger, peanut oil, rice wine, five-spice powder and cayenne in a bowl. Add the crabs, cover with plastic wrap and marinate for 30 minutes. 

Fill a wok halfway with peanut oil. Place over medium-high heat and heat the oil to 350 degrees F, or until a cube of bread turns golden brown in 15 seconds and floats to the surface. 

In a shallow bowl, stir together 2 heaping tablespoons sweet potato starch with the beaten eggs (the batter can have some lumps). Remove the crabs from the marinade. Dip the crabs in the batter and then dredge again in the remaining sweet potato starch. Carefully lower the crabs into the hot oil using a slotted spoon. Deep-fry until golden brown, 3 to 4 minutes. Drain on paper towels and season with the salt and dried chile flakes while they are still hot. 

Serve immediately over Mango Noodle Salad and garnish with the chives and Fresno chiles.

Mango Noodle Salad:

In a large bowl, toss together the noodles, spinach, chiles and mango and set aside. 

Whisk together the vinegar, chili sauce, fish sauce, lime juice and peanut oil. Taste and adjust flavors if desired. Dress the salad just before serving.

IDEAS YOU'LL LOVE

Crab Cakes with Tartar Sauce

Recipe courtesy of Tiffani Thiessen

Roasted Cracked Crab

Recipe courtesy of Cooking Channel

Crab Cake

Recipe courtesy of Mary Ada Marshall

Hot Crab Dip

Recipe courtesy of Judiann Woo

Shrimp Lo Mein

Recipe courtesy of Kelsey Nixon

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Kelsey's Homemade

7:30am | 6:30c

Kelsey's Homemade

8:30am | 7:30c

Kelsey's Homemade

9:30am | 8:30c

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Emeril's Florida

2:30pm | 1:30c

Unique Sweets

3:30pm | 2:30c

Unique Sweets

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Sugar Showdown

6:30pm | 5:30c

Sugar Showdown

7:30pm | 6:30c
On Tonight
On Tonight

Sugar Showdown

8pm | 7c

Sugar Showdown

8:30pm | 7:30c

Donut Showdown

9:30pm | 8:30c

Cupcake Showdown

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Sugar Showdown

12am | 11c

Sugar Showdown

12:30am | 11:30c

Donut Showdown

1:30am | 12:30c

Cupcake Showdown

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here