Cua Lot Rang Muoi
- Jim Washburn May 9, 2006 07:38 PM
That's what it's called at Mai's in Houston. It's soft shell crabs sauteéd with garlic, onions, and jalapeños. I just bought some soft shells, and I'd be in the mood to cook them like this if I had a good recipe. Can't find one via Google. Thanks.
Here is mine, had to pull it from the archive. I hope this is what you were referring to. There is another recipe that calls for tomato paste in the recipe.
clean crab and dry with paper towel
sliced 1 jalapenos
2 green onions chopped
garlic powder (optional)
chopped 3 cloves of garlic
tempura mix or flour if you're too lazy to find tempura mix in the Asian grocery.
1/2 tsp black pepper or more depends on your personal taste
chicken buillon (powder form) or msg (optional)
5 cups of oil for frying
2 T butter
salt (if you buy the tempura flour it is pre-seasoned in the mixture so salt can be omitted)
Mix tempura flour, some garlic powder, some black pepper & chicken buillon.
Heat your oil in a wok to 350-365 degree.
Drentch the crab into flour mixture and shake off excess.
Fry the crab in hot oil until golden brown on both sides.
In an empty wok or pan, heat up 2 T butter and add chopped garlic and green onion sautee until the green onion softens.
Add the deep fried crabs and jalapeno in and sautee for a min or so and enjoy.