Coconut Soft Shell Crab with Spicy Peanut Sauce

Use freshly molted soft shell blue crabs when in season. If not in season, seek out only the most reliable and recommended source for excellent quality frozen soft shell crabs.

To prepare the soft shell crabs for frying, begin by lifting the protective shell and removing the fingerlike lungs. Then remove the eyes by cutting off with a knife. Pierce the legs and claws with the tip of a sharp knife, to prevent them from bursting in the hot oil when frying.

Whisk the egg and sugar, coconut milk and cream together in a mixing bowl. Set aside. In another vessel combine the rice flour, salt and pepper with a whisk. Lightly dust each prepared soft shell crab with the seasoned rice flour. Then place the dusted soft shell crab into the coconut milk and egg wash. Once coated evenly, transfer the soft shell crab into the panko bread crumbs and coat evenly. Pan or wok-fry the soft shell crab on 350 degrees. Turn once, and remove from oil when crab is golden brown, total cooking time about 4 minutes. Remove from oil let drain on paper towel. Serve with spicy peanut sauce.