A delicious crab fat pasta only gets better with more crab. Topping it with a crispy soft shell crab is the easiest way to amp up both the flavor and the whole dining experience. Every bite gives you creamy pasta, crisp shell, and sweet crab all at once.
Our version of the sauce leans into curry, giving the classic crab fat sauce a warmer, more aromatic profile we're sure you'll appreciate. Hot tip: Twirl your pasta, break off a piece of the crispy soft shell crab, and enjoy them together. That's the bite you'll be thinking about long after dinner.
Crispy Soft Shell Crab Pasta with Creamy Crab Fat Sauce
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Serves: 2
Ingredients
For the Soft Shell Crab
1 Pacific Bay Soft Shell Crab
100g all-purpose flour
100g tempura batter mix
Oil, for deep-frying
For the Creamy Crab Fat Sauce
10g olive oil
40g diced ginger
50g diced garlic
150g diced white onion
100g lemongrass, finely chopped
225g crab paste or taba ng talangka
500g clam juice from Pacific Bay Whole Clams or vegetable broth
1g curry powder
1g ground turmeric
400g coconut cream
5g fish sauce
5g white sugar
For the Pasta
300g spaghettini
Salt, for boiling water
Procedure
Cook the Spaghettini. Fill a pot with water, add a generous pinch of salt, and bring to a boil. Add the spaghettini and stir briefly to prevent sticking. Cook for 6 to 8 minutes, or until al dente. Reserve a little pasta water, then drain and set aside.
Build the Crab Fat Sauce. Heat the olive oil in a medium pan over medium heat. Add the ginger, garlic, white onion, and lemongrass, then sauté until fragrant and lightly browned. Add the crab paste and cook gently until it blends into the aromatics. Pour in the clam juice or vegetable broth and scrape up any browned bits from the pan.
Finish the Sauce with Coconut Cream. Stir in the curry powder and turmeric until the sauce takes on a warm golden color. Add the coconut cream, fish sauce, and white sugar, then simmer gently until smooth and slightly thickened. Taste and adjust seasoning if needed.
Fry the Soft Shell Crab. Lightly coat the soft shell crab in flour, making sure it is evenly covered. Dip into the tempura batter and let the excess drip off. Deep-fry until golden brown, crisp, and fully cooked, then transfer to a wire rack or paper towel.
Toss the Pasta in the Sauce. Add the cooked spaghettini to the creamy crab fat sauce and toss until every strand is coated. Add a splash of reserved pasta water if the sauce needs loosening.
Serve with the Crispy Soft Shell Crab. Transfer the pasta to a serving plate or shallow bowl, then place the crispy soft shell crab on top. Serve immediately so the crab stays crisp against the creamy pasta.
Notes
Why Pacific Bay?
Pacific Bay Soft Shell Crab is frozen at peak freshness, and easy to keep on hand for restaurant-style seafood dishes at home. Its delicate shell fries beautifully crisp while the crab stays sweet and tender inside, making it a natural match for rich pasta sauces like this creamy crab fat sauce.
Chef's Tip
Keep the sauce at a gentle simmer after adding the coconut cream. Boiling it too aggressively can make the sauce separate and lose its smooth, creamy texture.
Easy Alternatives
You can make this pasta with Pacific Bay Whole Clams, Jumbo Shrimp, Bay Scallop Meat, or firm white fish like Atlantic Cod if you want a different seafood topping. For a lighter version, use vegetable broth instead of clam juice and reduce the coconut cream slightly. If you prefer a stronger crab fat flavor, add a little more taba ng talangka and balance it with a squeeze of calamansi before serving.
Serving Suggestions
Serve this pasta on its own as a rich seafood main, or pair it with a crisp green salad, toasted garlic bread, or lightly dressed cucumber salad. For a brighter finish, add chopped parsley, spring onions, calamansi, or lemon wedges on the side.
Recipe Summary
This Crispy Soft Shell Crab Pasta with Creamy Crab Fat Sauce takes a well-loved crab fat pasta and gives it more texture, more seafood flavor, and a proper centerpiece. The sauce is rich, aromatic, and lightly curried, while the crispy soft shell crab turns every forkful into something a little more special.
FAQs
Can I use frozen soft shell crab for this recipe?
Yes. Thaw the soft shell crab completely in the refrigerator, then pat it dry before coating it in flour and tempura batter. Removing excess moisture helps the coating fry up crisp.
What is crab paste or taba ng talangka?
Crab paste, also known as taba ng talangka, is a rich Filipino crab fat paste often used to flavor rice, pasta, and seafood dishes. It gives the sauce its deep seafood flavor and savory richness.
Can I use vegetable broth instead of clam juice?
Yes. Vegetable broth works if you want a lighter or more pantry-friendly version. Clam juice gives the sauce a stronger seafood base, while vegetable broth keeps it milder.
How do I keep the soft shell crab crispy?
Drain the fried crab on a wire rack instead of letting it sit directly on paper towels. Add it to the pasta only right before serving so the sauce does not soften the coating too quickly.
Can I make the crab fat sauce ahead of time?
Yes. You can make the sauce a day ahead and store it in the refrigerator. Reheat it gently over low heat, then toss with freshly cooked pasta before serving.
What pasta works best for creamy crab fat sauce?
Spaghettini works well because it catches the sauce without feeling too heavy. You can also use spaghetti, linguine, or fettuccine if that is what you have on hand.
Can I bake or air-fry the soft shell crab instead?
Yes, but deep-frying gives the lightest and crispiest result. If air-frying, spray the battered crab lightly with oil and cook until golden and crisp.
How should I store leftovers?
Store the pasta and soft shell crab separately in airtight containers in the refrigerator for up to two days. Reheat the pasta gently in a pan and re-crisp the crab in an oven or air fryer.
Ready to Make Crispy Soft Shell Crab Pasta with Creamy Crab Fat Sauce?
Bring this rich, restaurant-style seafood pasta to your table with Pacific Bay Soft Shell Crab, De Cecco Spaghettini, and pantry staples from PacificBay.com.ph.