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12 Portions (2 Crabs each)
Seafood Entrees / Pan-Fried Shellfish
Place ½ tsp. ginger puree, ½ tsp. chopped garlic, 2 tsp. paprika, 2 tsp. celery seed, 1 tsp. mustard seeds, ½ tsp. white pepper, 1/8 tsp. ground cloves, 2 Tbsp. RC No Added MSG Golden Vegetable Base, and 2 Tbsp. cornstarch into a food processor. Pulse until uniformly pulverized and thoroughly mixed.
Clean 24 medium soft-shell crabs by trimming off their faces with kitchen shears, lifting up the pointed sides of the top shell to scrape out the feathery gills, and pulling off the pointed apron on the underside. Pat crabs thoroughly dry.
Sprinkle both sides of the cleaned crabs evenly with the prepared seasoning mix. Dredge the seasoned crabs in 2 cups flour, shaking gently to remove any excess flour coating.
Heat a shallow layer of blended oil in a large skillet or flat-top griddle over medium-high heat. Sauté crabs top-side down first for 2 to 3 minutes, flip, and cook for another 2 to 3 minutes until both sides are golden brown and crisp.
Drain soft-shell crabs briefly on paper towels and serve immediately with fresh lemon wedges or house tartar sauce. Transfer any extra dry seasoning mix to an airtight container and store in a cool, dry place.
Golden Vegetable Umami Secret: Incorporating RC No Added MSG Golden Vegetable Base directly into the dry pulse mix introduces concentrated roasted mirepoix flavor that clings to the crab, eliminating the need for heavy salt or MSG.
Cornstarch Crispiness: Blending cornstarch with the spice mix forms an ultra-thin barrier when dredged in flour, sealing in the sweet crab juice while producing an exceptionally light, crunchy crust.
Versatile Spice Rub: The leftover blended spice mix makes an extraordinary dry rub for grilled shrimp, fried catfish fillets, or roasted potato wedges.
