Sea Legs Recipe – Eats Now

Name: Sea Legs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup mayonnaise; 2 teaspoons red curry paste; Finely grated zest of 1 lime, plus the juice of 2 limes (about 1/4 cup); 1 clove garlic, grated; 1 tablespoon fish sauce; 2 tablespoons sugar; 2 teaspoons Sriracha (Asian chile sauce); 2 tablespoons finely chopped fresh cilantro; Sweet chili sauce, for serving; Vegetable oil, for frying; 6 medium soft shell crabs, cleaned; 1 cup cake flour (not self-rising); Kosher salt; 1 cup cold seltzer; 3 scallions, thinly sliced

Servings: persons

1/2 cup mayonnaise
2 teaspoons red curry paste
Finely grated zest of 1 lime, plus the juice of 2 limes (about 1/4 cup)
1 clove garlic, grated
1 tablespoon fish sauce
2 tablespoons sugar
2 teaspoons Sriracha (Asian chile sauce)
2 tablespoons finely chopped fresh cilantro
Sweet chili sauce, for serving
Vegetable oil, for frying
6 medium soft shell crabs, cleaned
1 cup cake flour (not self-rising)
Kosher salt
1 cup cold seltzer
3 scallions, thinly sliced

1
Make the dipping sauces: Whisk the mayonnaise, curry paste, lime zest and 1 tablespoon of the lime juice in a small bowl until combined.
2
Cover and refrigerate until ready to use.
3
Combine the remaining lime juice with the garlic, fish sauce, sugar, Sriracha and 1 tablespoon cold water in a separate small bowl, stirring to dissolve the sugar.
4
Stir in the cilantro, cover and refrigerate until ready to use.
5
Prepare the crab fries: Heat 2 inches of vegetable oil in a large pot or Dutch oven over medium heat until a deep-fry thermometer registers 360 degrees F. Set a wire rack on a baking sheet.
6
Meanwhile, cut the crabs into quarters with kitchen shears; transfer to a paper towel-lined plate.
7
Whisk the cake flour with 1/2 teaspoon salt in a medium bowl; add the seltzer and scallions and whisk just enough to make a lumpy batter.
8
Working in batches, dip the crab pieces in the batter, then carefully add them to the hot oil and fry until golden and crisp, about 2 minutes.
9
(Use a mesh screen if you have one; the crabs may splatter.)
10
Remove the crab fries with a strainer or slotted spoon and transfer to the wire rack; season with salt.
11
Let the oil return to 360 degrees F between batches.
12
Serve the crab fries with the sweet chili sauce, curry mayonnaise and cilantro-lime sauce.
13
Photograph by Ralph Smith

345

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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 15 ingredients. The key ingredients include: 1/2 cup mayonnaise, 2 teaspoons red curry paste, Finely grated zest of 1 lime, plus the juice of 2 limes (about 1/4 cup), 1 clove garlic, grated, and more.

Yes, Sea Legs 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!

Sea Legs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions