Crispy Soft-Shell Crabs with Tropical Mango-Chili Sauce Recipe

Crispy Soft-Shell Crabs with Tropical Mango-Chili Sauce Recipe


Fusing the tropical and traditional, this crispy soft-shell crab is accompanied by a vibrant mango-chili sauce. The fruity twist on the sauce brings a sweet and spicy kick, making each bite a delightful surprise.


  • 3 tablespoons fish sauce
  • 3 tablespoons chicken stock or vegetable broth
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • 1 tablespoon water
  • 1 mango, peeled and finely diced
  • 1/3 cup chopped basil
  • 2 red chilies, deseeded and finely sliced
  • 2 large egg whites
  • 8 jumbo soft-shell crabs, cleaned and patted dry
  • 1 cup rice flour
  • 1 cup potato starch
  • 1 tablespoon freshly ground black pepper
  • 2 teaspoons sea salt
  • 1 teaspoon smoked paprika
  • Coconut oil, for frying


  1. Prepare the Sauce:
    1 Prepare the Sauce:

    In a bowl, combine fish sauce, chicken stock, lemon juice, honey, and water. Mix well. Stir in the diced mango. Cover and chill for at least 1 hour. Just before serving, fold in basil and red chilies.

  2. Crab Preparation:
    2 Crab Preparation:

    In a shallow dish, whisk egg whites until frothy. Coat each crab thoroughly. In a separate bowl, mix rice flour, potato starch, black pepper, sea salt, and smoked paprika.

  3. Frying:
    3 Frying:

    Heat coconut oil in a large saucepan to 190°C. Place a wire rack over a baking sheet. Dredge the crabs in the flour mixture and fry in batches, turning once, until golden and crispy, about 3 minutes per side. Transfer crabs to the wire rack.

  4. Serve:
    4 Serve:

    Arrange the crabs on a platter and serve with the tropical mango-chili sauce.

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