Crispy Crablets basically are baby crabs where its shell is not as tough as its larger counterparts, similar thickness to prawns, hence when it is deep fried it will be really crispy and edible.
The last time I had this was during the late 1990’s in a cocktail party I was invited in, since then I haven’t had one or even seen one. Lately I got really excited as I saw this in one the usual Yam Cha restaurant we dine in but it was quite expensive, can’t remember the price but it was one of the special dishes that is not in the usual categories of dishes served. Couple of weeks later I saw a large frozen bag in the freezer section of the Asian shop near us, and it was this. In my mind I wanted to grab a lot of bags but I don’t want to be greedy, I know they will sell more of these and won’t be a one-off thing.
Crispy Crablets basically are baby crabs where its shell is not as tough as its larger counterparts, similar thickness to prawns, hence when it is deep fried it will be really crispy and edible. Surprisingly though it looks small there is enough meat inside and you can feel it on every bite. Usually coated with a thin layer of cornstarch and flour mixture, seasoned then deep fried, and in a typical Filipino fashion it is sometimes enjoyed with a spicy vinegar dip. It’s a very easy starter to make, it should not take you more than 10 minutes to cook them.
I don’t think I’ve had baby crabs, but I’ve definitely had soft-shell crabs (larger crabs where they’ve outgrown one shell and the new one hasn’t formed yet). This recipe would be wonderful for them. Really looks good — thanks.
Wish we could find baby crabs here. Hell, I wish we could find whole crabs! Crab is my favorite shellfish and your crispy crablets look awesome!