Crispy soft-shell crab

Soft-shell crab is eaten whole. An almost invisible layer of flour makes its legs crispy without hiding the sweet meat.

25 min8 ingredients 6 steps
Crab soft-shell crocant
941 cantitate pe farfurie

Instructions

  1. Dry very well

    Thaw the crabs in the fridge, 2-3 hours. Alternatively, for faster thawing, keep the sealed bag in cold water for 30-45 minutes or, quicker still, under running cold water for 15-25 minutes. Pat them dry all over, including between the legs, then mix the flour with the starch and a pinch of salt.

  2. Prepare the sauce

    Mix the Kewpie mayo with the sriracha and a little lime juice. Keep the sauce cold until serving.

  3. Bread thinly

    Coat each crab in the flour mixture and shake off the excess very well. The layer should be fine, so the legs and soft shell turn crispy.

  4. Fry the first side ⏱ 2 min 30 sec

    Heat the oil to 180°C and lower the crabs in carefully, in batches. Fry the first side without crowding the pan.

  5. Flip and cook through ⏱ 2 min 30 sec

    Flip the crabs and continue until they're golden, crispy and reach at least 63°C in the center. Lift them onto a rack, not straight onto paper.

  6. Serve immediately

    Salt very lightly and serve the whole crabs with the spicy mayo and lime slices. The soft shell is fully edible.

Good to know

Drying is essential for safety and crust: water makes the oil spatter. Fry in small batches and let the oil come back to 180°C. Check the internal temperature, since crab size can vary.

Frequently asked questions

What is soft-shell crab?

It is crab caught just after moulting, while the shell is still soft, which is why it is eaten whole. Jumbo Soft Shell Crab is fried legs and all, and the soft shell is fully edible.

Why must the crab be dried very well before frying?

Water makes the oil spatter and stops the crust forming. Pat the crab dry all over, including between the legs, before coating it in flour.

To what temperature is soft-shell crab fried?

Until golden, crispy and at least 63°C in the centre, about 2 to 3 minutes per side at 180°C. Check the temperature, since crab size varies.

What sauce goes with soft-shell crab?

A spicy mayo of Kewpie Mayonnaise mixed with Sriracha Sauce and a little lime juice. Keep the sauce cold until serving.

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8 ingredients 6 steps ~25 min