This Crispy Crablets recipe is a perfect appetizer for cocktail parties. It is easy to prepare and cooks fast. The Crablets are usually sold along riverbanks in the Philippines.
This is better than the frozen crablets. The freshly catch crablets do have some fishy and unpleasant odor.
But if you happen to purchase frozen crablets and find their scent a little off, you can squeeze in some lemon juice or dry sherry to eliminate the fishy smell.
To ensure that your crablets are crispy, coat them in Corn Starch that is seasoned with salt, pepper and paprika powder.
The cornstarch makes the crablets crunchy and crispy when deep-fried. Unlike flour, which makes the crablets a bit soggy. This Crispy Crablet is a fantastic beer match (Pulutan).
In this post we'll cover:
Crispy Crablet Preparation
Crispy Crablets are also best paired and dipped in a variety of sauce and dippings. The most popular dip for this crispy crablets recipe is the vinegar-chili dip.
This is made by mixing a good quality vinegar, salt, black peppercorns, minced garlic, chopped onions and sliced birds eye chili.
Another sauce that you can pair with the crispy crablet is an aioli sauce also known as the mayonnaise-garlic sauce.
You can make this by mixing a cup of mayonnaise with two tablespoons of minced garlic, a teaspoon of Dijon mustard and a dash of Worcestershire sauce.
You can also serve this crispy crablet recipe with celery sticks, carrots, and turnips.
Filipino Crispy Crablets Recipe
- 2 lbs crablets cleaned
- 4 tbsp gin or sherry (optional)
- 1 cup cornstarch
- ½ tbsp salt
- 2 tsp ground black pepper
- 3 cups cooking oil
- Place the crablets in a bowl then pour-in gin or sherry. Mix gently.
- Sprinkle salt and ground black pepper then mix well.
- Heat a frying pan or cooking pot and pour-in cooking oil.
- Dredge the crablets in cornstarch then fry until texture becomes crispy.
- Remove from the pan and place in a plate lined with paper towel.
- Once excess oil drips-off completely, arrange in a serving plate and serve with spicy vinegar dip.
- Share and enjoy!
As with any appetizers, you can mix and match the spices that you can add to the coating mix. I suggest you try adding some turmeric powder in the cornstarch.
This will also add in some yellowish-orange hue to the crablets. Your guest will surely love this crispy crablet recipe. This is best eaten right after it is cooked.
Also check out these large Ginataang Alimasag Crabs in coconut milk