Soft-Shell Crabs with Oyster Sauce and White Asparagus

Name: Soft-Shell Crabs with Oyster Sauce and White Asparagus
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams white asparagus, peeled, or green asparagus; 2 Tbsps chopped cilantro; 4 servings Cornstarch, for dredging; 1 Tbsp fresh lime juice; 59 milliliters oyster sauce; 8 mediums soft-shell crabs, cleaned and patted dry; 4 servings Salt and freshly ground pepper; 4 larges shallots, thinly sliced; 2 Tbsps vegetable oil, plus more for frying; 118 milliliters white wine, preferably Grüner Veltliner

Soft-Shell Crabs with Oyster Sauce and White Asparagus might be a good recipe to expand your main course recipe box. This recipe serves 4. One serving contains 1637 calories, 24g of protein, and 90g of fat. This recipe covers 32% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a dairy free and pescatarian diet. Head to the store and pick up shallots, wine, oyster sauce, and a few other things to make it today. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert.

Instructions

Preheat the oven to 30

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Oven

Cook the asparagus in a large saucepan of boiling salted water until tender, about 8 minutes, then drain thoroughly.

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Asparagus

Water

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Sauce Pan

In a large skillet, heat 1/2 inch of oil until shimmering. Season the crabs with salt and pepper and dredge in the cornstarch.

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Salt And Pepper

Corn Starch

Cooking Oil

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Frying Pan

Add 4 of the crabs to the skillet and fry over moderately high heat until very crunchy, about 4 minutes for the first side and 3 minutes for the second.

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Frying Pan

Transfer to a heatproof plate and keep warm in the oven. Fry the remaining crabs, then keep them warm in the oven while making the sauce.

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Sauce

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Oven

In a large skillet, heat the 2 tablespoons of oil.

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Cooking Oil

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Frying Pan

Add the shallots and cook over moderately high heat until lightly browned, about 2 minutes.

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Shallot

Add the wine and cook until reduced by about half, 2 to 3 minutes.

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Wine

Add the oyster sauce and simmer until slightly thickened, about 2 minutes.

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Oyster Sauce

Add the asparagus and lime juice; toss to coat.

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Lime Juice

Asparagus

Transfer the asparagus and sauce to 4 dinner plates. Top with the crabs and cilantro and serve at once.

Ingredients you will need

Asparagus

Cilantro

Sauce

Equipment

Oven

Sauce Pan

Frying Pan

Ingredients

Servings:

454grams

white asparagus, peeled, or green asparagus 2Tbsps

chopped cilantro 4servings

Cornstarch, for dredging 1Tbsp

fresh lime juice 59milliliters

oyster sauce 8mediums

soft-shell crabs, cleaned and patted dry 4servings

Salt and freshly ground pepper 4larges

shallots, thinly sliced 2Tbsps

vegetable oil, plus more for frying 118milliliters

white wine, preferably Grüner Veltliner

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Hanna Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.