Seared Soft-Shell Crab
30 Min

Seared Soft Shell Crabs

Soft shells from the Pacific or Atlantic coast are delicious when fried or pan seared. The final sprinkle of amchur adds an unexpected tang at the end. Goes wonderfully with our banana raita!
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Cook Time

50 Minutes



Step 1
Clean the crabs and transfer to a bowl. Combine the garlic, yogurt, ajwain, coriander seeds, mint leaves, serrano chile, turmeric, and salt and toss gently with the crabs. Let the crabs sit in the marinade for a minimum of 20 minutes and up to 6 to 8 hours.
Step 2
Combine the chickpea flour, salt, and black pepper in a large bowl.
Step 3
In a shallow frying pan, heat the oil. Dredge each soft shell crab in the chickpea mix until it is evenly coated and gently drop into the oil. Depending on the size of the pan, repeat with one or two more soft shells. Sear on each side for 2 to 3 minutes. Drain on paper towels. Sprinkle with amchur and serve immediately.

6 soft-shell crabs 

1 tablespoons minced garlic 

1/2 cup plain whole milk yogurt

1 teaspoon ajwain

2 teaspoons coriander seeds, crushed

1 serrano chile, minced

2 tablespoons finely minced mint leaves

1 teaspoon ground turmeric

1 1/2 teaspoon sea salt

Amchur for sprinkling

Oil for pan frying 


2 cups chickpea flour

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

Notes & Variations

  • Substitute chickpea with rice and all-purpose flour; however, the flavor will not be as deep.
  • Substitute yogurt for coconut milk.
  • Soft shell crabs can also be deep fried.
30 Min

Raita makes everything tastier.

You'll be double dipping once you try either of these raitas with these soft shell crabs!


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