Taro-Crusted Soft-Shell Crabs

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Taro-Crusted Soft-Shell Crabs

Taro-Crusted Soft-Shell Crabs
Servings 2


  • 1/4 cup vegetable oil for frying
  • 1 1/2 cups peeled and finely julienned taro root
  • Freshly ground white pepper to taste
  • 2 1/2 tablespoons all-purpose flour
  • 1/2 cup milk
  • 1 large egg white
  • 4 to 6 live soft-shell crabs depending on size


  • 1. Clean the crabs; remove face, gills, and back of each crab (or have your fishmonger do it for you).

    2. Whisk together the egg white and milk. Using 2 tablespoons flour, lightly dust each crab on both sides. Season to taste with white pepper. Dip each crab in egg mixture to coat. Combine taro root with the remaining 1 1/2 teaspoons flour. Using about 1/4 cup of the julienned taro root per crab, make a small mound on top of each crab, pressing to adhere. Reseason with white pepper.

    3. Heat the vegetable oil in a nonstick skillet over high heat. Reduce heat to medium, and carefully slide the crabs into the skillet, taro-root-side down. Cook for about 2 minutes on each side, adding more oil if necessary.

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