Crispy crablets
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Read for freeSmall crabs that have been seasoned and deep-fried until crispy are known as crispy crablets.
While some of these crabs are raised in fish ponds, they’re typically found on riverbanks. But usually, these small crabs are also found in Filipino rice fields.
Crablets are actually baby crabs or very young ones. They’re small, so they cook fast in hot oil.
Crispy crablets is one of those quick, easy, and delicious Filipino dishes that only takes minutes to make. All you have to do is lightly coat the crustaceans in cornstarch or flour and deep fry crablets for a few minutes in vegetable oil.
This dish is perfect as an appetizer or even as a main course served with rice.
The crispy crablets are usually served with a vinegar-based dipping sauce on the side and are popularly enjoyed with beer.
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Origin
Crispy crablets are believed to have originated from the Philippines and have probably been around for a very long time.
The dish is said to have come about because of the abundance of small crabs in the rice fields and rivers in the country.
People probably started making this crispy crablets recipe as a way to use up small crabs that were considered too tiny to be used in other dishes. Since these crustaceans are so small, they cook quickly and are perfect for a quick snack or appetizer.
The dish has become so popular that it’s now served in restaurants all over the world.
Check out our new cookbook
Bitemybun's family recipes with complete meal planner and recipe guide.
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Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.
