Name: GARLIC AND BLACK PEPPER SOFT-SHELL CRABS
Yield: 4
Cuisine: American Recipes by Professional Chefs,Asian Food Recipes by Professional Chefs,Fusion Recipes
Ingredients: Vegetable Oil; rice flour: 3 cups; Kosher Salt: 1 tablespoon; freshly ground black pepper: 1/4 cup; minced garlic: 1/4 cup; fish sauce: 1/2; large soft shell crabs: 8

Features:

Cuisine:

Serves 4
Medium

Ingredients

Vegetable Oil
for frying
3 cups rice flour
1 tablespoon Kosher Salt
1/4 cup freshly ground black pepper
1/4 cup minced garlic
1/2 fish sauce
8 large soft shell crabs
preferably jumbo or “whale” size, dressed and cut in half crosswise

Directions

Fill a deep, heavy pot with a lid about one-third full with oil, and heat it until a deep-fat thermometer reads 375°F.
In the meantime, combine the rice flour, salt, pepper, and garlic in a medium bowl.
Put the fish sauce in a small bowl.
Dip each piece of crab very briefly into the fish sauce, gently shaking off excess, and then into the rice flour mix.
Roll the crab over and shake off any extra flour. Set aside. Repeat this process, until all the crab halves are dredged.
When the oil reaches 375°F, gently lay the crabs, top side down, in the oil. Don’t crowd the pot—if necessary, fry them in batches—and use the lid as needed when the crabs are first added to the oil to avoid splattering.
After 1 to 2 minutes, when the crabs are golden brown, turn them over and cook for another 2 minutes.
Drain on clean brown paper bags and eat hot.

Andrea Reusing

Chef Andrea Reusing collaborates with small farms in her marriage of North Carolina ingredients and Asian flavors at her Chapel Hill, NC restaurant, Lantern. Since opening in 2002 it has been named one of “America’s Top 50 Restaurants” and “best farm-to-table restaurants” by Gourmet, as one of “America’s 50 Most Amazing Wine Experiences” by Food & Wine and as “Restaurant of the Year” in 2009 by The News & Observer. Reusing is the 2011 winner of the James Beard award for Best Chef: Southeast. She serves on the boards of the Center of Environmental Farming Systems, Chefs Collaborative and was recently appointed by Governor Beverly Perdue to the Sustainable Local Food Advisory Council. Reusing's first book, Cooking in the Moment: A Year of Seasonal Recipes, was named one of 2011’s most notable cookbooks by the New York Times.

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	Vegetable Oil for frying
	3 cups rice flour
	1 tablespoon Kosher Salt
	1/4 cup freshly ground black pepper
	1/4 cup minced garlic
	1/2 fish sauce
	8 large soft shell crabs preferably jumbo or “whale” size, dressed and cut in half crosswise

GARLIC AND BLACK PEPPER SOFT-SHELL CRABS

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Ingredients

Ingredients

Directions

Andrea Reusing

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