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John Duncan
Great! Don't forget to deglaze the pan with ½ cup of the Riesling you're serving with dinner. Drizzle it across the crabs before serving. Never let that "shrapnel" in the pan go to waste!
Catherine DiNardo
Made the curry butter according to the recipe except added the spices, garlic, ginger, scallions, lime zest and juice to 1 stick of butter instead of 2. The flavor was amazing! To cook the crabs, used the technique from Melissa Clark's Soft Shell Crab Toast recipe, lightly brushing the crabs with the curry butter. Served on top of lightly wilted fresh spinach with extra curry butter spooned on top as this recipe instructs. Excellent dish! Will make again for guests.
Stephen
This is delicious, but you can definitely make do with just one stick of butter unless you're cooking for a crowd. Even if you do the step with the pea shoots or spinach (and do you really want, along with the crabs, to cook your veggies in half a stick of butter?), you'll have some of the curry butter left over. It would be great for sauteed shrimp or scallops.
Mary Ellen
Made this for supper tonight. Didn't have all the ingredients to make the curry according to the recipe, so I adjusted with ground spices and red curry powder, sweet onion. Lime zest and juice is a great ingredient. A big hit with my family. Great recipe for soft shells. Encouraged my family to use up the left-over curry butter with their eggs. Thank you, David.
dk
I'm thinking about trying this out with shrimp instead of softies
Judith Williams
Awesome recipe! I halved the butter and added a tsp or so of chili oil and a splash of fish sauce. I skipped the nuts and used frozen peas instead of shoots. Super fab and delicious! I highly recommend!
skyandstars
This makes a wonderful compound butter! Use what you need for the recipe and shape the rest into a roll, wrap well, and freeze or chill. Cooks and chefs know that a compound butter is an "ace up the sleeve" to take an otherwise simple dish- sauteed fish, chicken breasts, steak, onto another level.
ZGBNM
Excellent, excellent recipe. Licked the plate. Used all powdered spices. Dusted with all purpose flour. Came out perfect. I had collards (made Brazilian style per TCooking - ie quick sauté) and it was a delicious fast substitute. Crabs do pop, so have splatter screen at the ready. Perfect way to cook this seasonal treat.
Flo
Halved the recipe and followed it to a T. The high stovetop temp recommended singed the butter, resulting in it being somewhat burnt. Even with additional butter for pea shoots, pot did not have any leftover butter to drizzle on top of crab, so I put some of the unused butter directly on top of crab. That said, the crab and pea shoots made for an elegant plate and both were very good. Served w/2017 Domaine Serene Evensted Reserve Chardonnay.
Rachel Pierson
This is fabulous. Curry butter could be used with shrimp and other seafood as well. Family loved it.
Jordan Lourie
Made it. It really complemented the soft shell crabs. Spicy but not at all overwhelming.... will make it again.. terrific blend of flavors and spices!
Terry
Delicious! I didn’t change a thing.
Stephen
This is delicious, but you can definitely make do with just one stick of butter unless you're cooking for a crowd. Even if you do the step with the pea shoots or spinach (and do you really want, along with the crabs, to cook your veggies in half a stick of butter?), you'll have some of the curry butter left over. It would be great for sauteed shrimp or scallops.
Judith Williams
Awesome recipe! I halved the butter and added a tsp or so of chili oil and a splash of fish sauce. I skipped the nuts and used frozen peas instead of shoots. Super fab and delicious! I highly recommend!
John Duncan
Great! Don't forget to deglaze the pan with ½ cup of the Riesling you're serving with dinner. Drizzle it across the crabs before serving. Never let that "shrapnel" in the pan go to waste!
Catherine DiNardo
Made the curry butter according to the recipe except added the spices, garlic, ginger, scallions, lime zest and juice to 1 stick of butter instead of 2. The flavor was amazing! To cook the crabs, used the technique from Melissa Clark's Soft Shell Crab Toast recipe, lightly brushing the crabs with the curry butter. Served on top of lightly wilted fresh spinach with extra curry butter spooned on top as this recipe instructs. Excellent dish! Will make again for guests.
Melanie Loots
My husband cooked these on Thursday and they were fabulous with fingerling potatoes and spinach.
brcooks
Not a big curry fan....what about using Melissa's green garlic butter instead? Gotta try it.
dk
I'm thinking about trying this out with shrimp instead of softies
Mary Ellen
Made this for supper tonight. Didn't have all the ingredients to make the curry according to the recipe, so I adjusted with ground spices and red curry powder, sweet onion. Lime zest and juice is a great ingredient. A big hit with my family. Great recipe for soft shells. Encouraged my family to use up the left-over curry butter with their eggs. Thank you, David.
Michele Farley
Your recipes are always wonderful...simple but interesting and most of all delicious. Going to try this one in the next few days. Thanks.
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