Pan Fried Soft Shell Crab W/ Vanilla-Saffron Cousco

Name: Pan Fried Soft Shell Crab W/ Vanilla-Saffron Couscous & An Old Bay Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crab batter; 1/2 c all purpose flour; 1/2 c corn starch; 1 egg; Salt; Couscous; 1/2 vanilla bean; 6-8 threads of saffron; 2 cups water or chicken broth; 1 cup Israeli couscous; 1 tsp olive oil; Salt; Old Bay Aioli; 1 c mayonnaise; 1 tsp apple cider vinegar; 1-2 tsp Old Bay; Splash of worcester sauce

Servings: persons

Crab batter
1/2 c all purpose flour
1/2 c corn starch
1 egg
Salt
Couscous
1/2 vanilla bean
6-8 threads of saffron
2 cups water or chicken broth
1 cup Israeli couscous
1 tsp olive oil
Salt
Old Bay Aioli
1 c mayonnaise
1 tsp apple cider vinegar
1-2 tsp Old Bay
Splash of worcester sauce

1
Couscous, bring all ingredients except couscous to a boil, stir in couscous. Let boil 2 mins, reduce heat to a low simmer for 6-8 mins. Finish by fluffing with fork, season with salt and butter if you like. Keep warm.
2
Aioli..place all ingredients in a bowl a stir together completely. Keep aside.
3
Stir egg in a bowl by itself, add salt, then add the crab and coat thoroughly, let sit 2 mins. Mix together flour and cornstarch in separate bowl.
4
At this time heat up your pan to a medium high heat. Now drip off excess egg and coat in the flour mixture. I like to really coat mine good to get a really nice texture. Add oil to coat bottom of pan, add crab top side down and cover with a lid but leave some room, don't put on completely. Cook for a good 5-6 mins moving in pan very few times, then finally flipping it over and doing the same thing. After the cooking time on the bottom, I add a bit of butter to my pan and flip it back topside down to brown it up real nice.
5
Assemble a pile of couscous on your plate, top with your crab, and finish with your Aioli, enjoy!

913

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Crab batter, 1/2 c all purpose flour, 1/2 c corn starch, 1 egg, and more.

Yes, Pan Fried Soft Shell Crab W/ Vanilla-Saffron Couscous & An Old Bay Aioli falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pan Fried Soft Shell Crab W/ Vanilla-Saffron Couscous & An Old Bay Aioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions