Whole 30 Crispy Grain-Free Soft-Shell Crab (with Bangalore style dipping sauce) (Edit recipe)

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We love crab but don't love the work that usually goes into extracting the meat from that hard, sharp shell. That’s why when soft-shell crab season comes around, we indulge. You can eat the whole crab, shell and all! We are always looking for new ways to make it, but fried is one of our favorites. Heck, anything fried is our favorite, lol. This recipe uses a fun technique to adhere the flour using whipped egg whites. It’s important to make the dipping sauce ahead of time to allow the ingredients time to meld together. So start there because the sauce really brightness the dish and brings it to another level!

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PREP TIME

55 minutes

COOK TIME

10 minutes

INGREDIENTS

Serves: 4

Ingredients

Bangalore Style Sauce

3 Tbsp Coconut Aminos
3 Tbsp Beef Bone Broth
2 Tbsp Lime Juice, fresh
2-3 raw Serrano, halved lengthwise and very thinly sliced crosswise
1 Tbsp Coconut Sugar
1 Shallot, very thinly sliced

The Crab

2 Egg Whites
4 whole Blue Crab, soft shell crabs (cleaned and patted dry)
1/2 cup Cassava Flour, (Otto's Naturals - Cassava flour)
1 Tbsp White Pepper, freshly ground
1 tsp Cayenne Pepper
2 tsp Salt
Extra Virgin Olive Oil, for frying

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Combine the Sauce Ingredients in a bowl and refrigerate for at least 30 minutes. Note: Can make ahead of time just don't add garnish till serve time.
In a large saucepan, heat 2 inches of oil until 375 degrees Fahrenheit. Set a wire rack over a baking sheet.
In a bowl, whisk the egg whites until frothy. Add the crabs and turn to coat. In another bowl, whisk the flour, white pepper, salt and cayenne.
Combine Otto's Naturals - Cassava flour, white pepper, salt, and cayenne pepper in a bowl. Dredge 2 or 3 of the crabs at a time in the flour mixture and add them to the hot oil. Fry over high heat, turning once, until golden brown and crisp, about 3 minutes. Transfer the crabs to the rack.

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About This Recipe

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This is our estimate based on online research.
Calories:	240
Fat:	3 g
Carbohydrates:	30 g
Protein:	26 g
Cholesterol:	66 g
Sodium:	1805 mg
Fiber:	4 g
Sugars:	8 g
Calculated per serving.