Deep-Fried Mini Crispy Crabs
Here’s something fun I found at my local Asian market. These deep-fried mini crispy crabs are dangerously addictive. Bite-sized, golden brown, and packed with briny flavor and texture, they’re the perfect snack, appetizer, or bar food flex. And the best part? They cook in minutes. You don’t need a culinary degree or a deep fryer the size of a bathtub to make them taste like coastal street food magic.
Where to Buy Mini Crabs and How to Cook Them
Most folks aren’t pulling mini crabs out of their own traps—and that’s just fine. These little beauties are typically sold frozen but come cleaned, and lightly dusted in starch so they’re ready to drop straight into hot oil. The particular brand I picked up is a product of Vietnam, where soft-shell crabs like these are a common snack and street food staple. In the US, you’ll usually find them in an Asian market’s freezer section. And all they need is a few minutes in 350°F oil to turn golden brown and insanely crispy.
Traditionally, these mini crabs are served whole—shell, claws, and all—because they’re soft enough to eat entirely. They’re perfect for sharing on a platter, best enjoyed piping hot with a dipping sauce on the side. Chili sauce is the classic sauce to be served, just as I demonstrate in the video down below. That said, I like to take it up a notch by mixing sweet chili, hoisin, and garlic black bean sauce for a next-level dip. That blend hits every note—sweet, savory, salty, garlicky, and just a little funky in the best way. It clings to the crabs perfectly without overpowering their natural flavor. The texture? Insanely crispy. You get a sharp crunch from the shell, a tender chew through the body, and a rich, ocean-forward bite. It’s kind of like soft-shell crab meets crispy shrimp chip. Pair that with the sauce, and it’s game over.
I purchased these from my local Asian Market. Naturally, I looked for a comparable option on Amazon, hoping you’d be able to share the experience firsthand. Unfortunately, THIS IS ALL I FOUND.
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