Golden crispy fried whole crab served with rich brown gravy in a bowl

Crispy Whole Fried Crab with Rich Homemade Gravy

Crispy Whole Fried Crab with Rich Homemade Gravy
mediumstar
30 mintime

Nutritional value per serving

Calories550kcal

Carbs20gram

Fat30gram

Protein35gram

Ingredients

Quantity
  • whole fresh crab1 piece
  • all-purpose flour100 g
  • cornstarch50 g
  • garlic cloves, minced3 pieces
  • ginger, minced1 tbsp
  • soy sauce2 tbsp
  • water or chicken broth250 ml
  • black pepper1 tsp
  • saltto taste n/a
  • vegetable oil for fryingenough for deep frying ml
  • butter2 tbsp
  • onion, finely chopped1 piece
  • all-purpose flour (for gravy)2 tbsp
  • milk or cream (for gravy)200 ml

This recipe shows you how to fry a whole crab to crispy perfection and serve it with a rich, flavorful homemade gravy. It's perfect for seafood lovers looking for a straightforward yet mouthwatering dish. The total cost of ingredients is approximately $12 USD, €11, £9, and ₹900. The dish yields 2 servings with about 550 calories per serving. This dish fits well into an omnivore diet and is of medium complexity, requiring about 40 minutes in total to prepare and cook. The recipe emphasizes essential food safety practices, such as cooking crab to an internal temperature of 145°F (63°C) to ensure it's safe to eat, and avoiding cross-contamination when handling raw seafood.

Preparation instructions

Clean and prepare the crab

1Rinse the whole crab thoroughly under cold running water. Remove the gills and any inedible parts. Pat dry completely with paper towels. Dry crab will fry crispier.

Prepare the batter for coating

2In a bowl, mix 100g all-purpose flour and 50g cornstarch. Season with salt and black pepper. This will create a crispy coating for the crab.

Coat the crab

3Lightly dust the whole crab with the flour mixture, ensuring all parts are covered evenly. This helps form a crispy crust during frying.

Heat vegetable oil for frying

4Pour vegetable oil into a deep, heavy-bottomed pan to a depth of about 5 cm. Heat over medium-high heat to 180°C (350°F). Use a thermometer to monitor the temperature to prevent burning.

Fry the crab

5Carefully place the coated whole crab into the hot oil. Fry for about 6-8 minutes on each side, turning gently to ensure even cooking. The crab should be golden and crispy. The internal temperature of the thickest part should reach 145°F (63°C) to ensure it’s safe to eat.

Remove and drain crab

6Take the crab out of the oil using tongs and place on paper towels to drain excess oil. Keep warm.

Prepare the gravy base

7In a saucepan, melt 2 tbsp butter over medium heat. Add the finely chopped onion, minced garlic, and ginger. Sauté until fragrant and onions are translucent, about 3-4 minutes.

Make the gravy roux

8Sprinkle 2 tbsp flour over the onion mixture and stir well. Cook for 1-2 minutes to remove the raw flour taste.

Add liquid to gravy

9Slowly whisk in 250 ml water or chicken broth and 200 ml milk or cream. Add 2 tbsp soy sauce and stir constantly to avoid lumps. Bring to a gentle boil, then reduce heat to low and simmer until thickened, about 5 minutes.

Season gravy and serve

10Taste gravy and adjust seasoning with salt and pepper. Serve the fried crab hot with the gravy poured over or on the side for dipping.

Cooking Tips

1Dry the crab thoroughly before frying to get the crispiest crust.

2Use a thermometer to maintain oil temperature at 180°C to prevent greasy or burnt crab.

3If you cannot find fresh crab, frozen pre-cleaned crab can be used, but thaw completely and pat dry before frying.

4To avoid cross-contamination, use separate utensils and cutting boards for raw seafood and other ingredients, and wash hands thoroughly after handling raw crab.

Equipment

  • Deep frying pan or wok
  • Cooking thermometer
  • Tongs
  • Paper towels
  • Saucepan
  • Whisk
  • Mixing bowls

Grocery Shopping List

[ ] Whole fresh crab (~$8) - Choose a lively crab with no unpleasant odor.

[ ] All-purpose flour (~$1) - Any brand works for coating and gravy.

[ ] Cornstarch (~$1) - Helps crisp the crab coating.

[ ] Garlic (~$0.50) - Fresh cloves for best flavor.

[ ] Fresh ginger (~$0.50) - Choose firm, smooth skin pieces.

[ ] Soy sauce (~$1) - Use regular soy sauce for savoriness.

[ ] Onion (~$0.50) - Medium-size yellow onion.

[ ] Butter (~$1) - Unsalted is best for gravy.

[ ] Vegetable oil (~$2) - For frying, choose a neutral oil with high smoke point.

[ ] Milk or cream (~$1.5) - Choose full-fat for creamier gravy.

[ ] Chicken broth (optional, ~$1) - Adds more flavor to gravy; can substitute with water.


Total estimated cost: Approximately $12 USD.

Tips: Look for fresh seafood at a reputable market. Check grocery deals on fresh produce and staples.

FAQ

How do I know when the crab is fully cooked?

The crab is fully cooked when the internal temperature reaches 145°F (63°C). The shell will turn bright orange or red, and the meat will be firm and opaque.

Can I use frozen crab instead of fresh?

Yes, you can use frozen crab. Make sure to thaw it completely in the refrigerator and pat dry before frying for best results.

What if I don't have a thermometer for the oil temperature?

You can test the oil by dropping a small piece of batter-coated flour into the oil. If it sizzles and rises to the surface quickly, the oil is ready. Be cautious to avoid overheating or underheating.

How do I avoid cross-contamination when handling raw crab?

Always use separate cutting boards and utensils for raw seafood. Wash hands, surfaces, and tools thoroughly with hot soapy water after handling raw crab.