Recipe: Grande Rice Bran Oil deep-fried Soft-Shelled Crabs


Good food doesn’t need to equate to unhealthy living. As Filipinos are naturally known to be fond of cooking and are certainly food lovers, Grande was able to capture one perfect ingredient to keeping it healthy – Grande Rice Bran Oil.
Rice Bran oil is extracted from the middle layer of the husk and the grain wherein it is rich in natural antioxidants such as Vitamin E, phytosterols, and Gamma-oryzanol.

Using the finest extraction and physical refinement processes of Grande, it was able to produce one of the healthiest oils in the world that you can use to fry, sear, and saute without worrying that what you are digesting is too oily and unhealthy for you.

Grande Rice Bran Oil is labeled as “Olive Oil of the East,” and as such, you can even use it in salad as a healthy dressing and base for baking.

Grande Rice Bran Oil deep-fried Soft-Shelled Crab served with Risotto Milanese


1.) Soft-Shelled Crab

Grande Rice Bran Oil

Soft-Shelled Crabs, halve

All-purpose Flour


Sweet Potato Flour

Old Bay Seasoning or your choice of preferred seasoning

2.) Risotto Milanese

1/4 cup Grande Rice Bran Oil

1 pc. Onion, diced

1 tsp. dried Saffron threads

3 & 1/2 cups hot Chicken Stock

2 cups Carnaroli Rice (or Arborio, but Carnaroli is far more better)

1/2 cup White Wine

1/4 cup Heavy Cream

1/4 cup frozen Unsalted Butter

1/2 cup Ricotta Cheese


First cook the risotto by heating up the Grande Rice Bran Oil in a sauce pan.

Saute diced Onions until translucent.

Add chosen Risotto Rice until oil is absorbed.

Deglaze with White Wine.

Slowly add Chicken Stock while continually stirring mixture for about 15 to 20 minutes.

Make sure to cook risotto over low fire.

When rice is al dente, turn off heat, then add in Cooking Cream, Ricotta Cheese, and frozen Unsalted Butter.

Season with Salt and Pepper.

Make sure everything is well-incorporated before serving.

Set Aside.

To cook the soft-shelled crab, in a deep pan heat Grande Rice Bran Oil for frying. Make sure oil is deep enough to cover crab when frying.

Make a setup of flour, beaten eggs, and sweet potato flour (add seasoning to sweet potato flour) station to coat the crabs.

When Grande Rice Bran Oil is hot enough, slowly cook soft-shelled crabs until golden brown.

Serve with Risotto, and serve both while still hot.

Now that you have all he facts, doesn’t it appeal to your inner health foodie? Good thing that it’s already available in selected supermarkets and Rustan’s Marketplace nationwide.

Stay hungry,


Nathaniel Uy


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