Skip Nav
Just Call This Levantine "Candy Floss" Dessert Kunefe's Cousin
Laban Drink
Boost Your Immune System With a Glass of Probiotic-Packed Laban
How to Cook Zucchini Noodles
The Absolute Best Way to Cook Zucchini Noodles
Arabic Food
19 Middle Eastern Dishes to Inspire You
Beetroot Moutabal
Lunch Recipes
If You Love Beetroot, You'll Love this Twist on Classic Moutabal

Soft Shell Crab Bao

You'll Forget Your Lobster Roll Obsession Once You Try This Soft Shell Crab Bao

The Noodle House's Chef de Cuisine, Bayu Fidiyanto, shares his recipe for Soft Shell Crab Bao.

Soft Shell Crab Bao

The Noodle House

Soft Shell Crab Bao


  1. 120g Soft Shell Crab – three pieces
  2. 5g Corn Flour
  3. 1 Whole Egg
  4. 30g Panko Bread Crumbs
  5. 3 Bao Buns
  6. 30g Sriracha Lime Mayo
  7. 10g Bean Sprout
  8. 3g Capsicum-Leek (Slice 150g green capsicum, 150g red capsicum, 150g yellow capsicum and 150g Leek, mix in container and soak in cold water)
  9. 3g Coriander
  10. 3g White Sesame Seed


  1. Dip thawed crab in corn flour then egg wash.
  2. Dredge in panko bread crumbs coating evenly.
  3. Place coated crab in deep fryer until golden brown.
  4. At same place baos in oven on flat frill for 1 minute 30 seconds.
  5. Stuff each with one crab.
  6. Drizzle with sriracha lime mayo.
  7. Garnish with bean sprouts, capsicum-leek and coriander as per photo.
  8. Sprinkle with sesame seeds.

Image Source: The Noodle House
Best Low-Carb Breakfast Recipes
Snails, Garlic Shoots and Parsley
Chapli Kabab
Cold-Brew Chai Recipe
Mutton Chelo Kebab
Crustless Shakshuka Pizza
Pan-Seared Salmon
Jasmine Rice, Marmite and Courgette
Banjan Borani
Alex Guarnaschelli's Weeknight Dinner Hack
Alex Guarnaschelli Tells Her Daughter Practice Is Important
Maldivian Fish Broth Recipe
Latest Recipes, Menus, Food & Wine
All the Latest From Ryan Reynolds