Tempura Soft Shell Crab is a dish consisting of soft-shell crabs, which, when deep-fried with a light coat of tempura batter, yield a tender, tasty crab inside a crispy, golden coating.

This describes crabs that have recently sloughed their hard shells, so the new ones are soft and edible.

They are usually in season for a few months of the year and are coveted for their sweet, delicate taste and texture.

What will you like about it?

You can serve it as an appetizer, side dish, or a complete meal. Enjoy it with flavorful dip sauces.

It is also cooked differently, served sometimes over rice, sometimes inside sushi rolls, and sometimes served over salads. It combines the most contrasting textures and flavor profiles, and here the sweet flavor of crab is delicately brought forward with the crisp pieces of tempura.

How to make Tempura Soft Shell Crab

From Coastal Living. It is meant to be served with crab-dipping sauce and Asian slaw. Preparing the recipe at home is so easy and joyful.

I do not use whole crabs; I simply use lump crab flesh, batter it, and then fry it to create a “crab cake”-like a patty.

However, if you do so, cook the meat for a shorter period than the crabs. Follow the recipe step by step and have fun.

Ingredients

Vegetable oil (enough to fry your amount of crab with)
Cake flour = 1 1/2 cups (or 1 1/2 cups all-purpose flour)
Sea salt = 3/4 teaspoon (or 3/4 teaspoon kosher salt)
Egg yolk = 1 large
Soda water = 1 1/4 cups
Soft-shell crabs = 8 jumbo (dressed)
Toasted sesame seeds, to garnish

Step by step instructions to make Tempura Soft Shell Crab

Step 1

Put oil into a large Dutch oven to a depth of 1 inch, then heat the mixture to 350°.

Step 2

Combine flour and salt in a medium bowl.

Step 3

3. Stir yolk into soda water in a 2-cup measure until blended; pour over flour mixture, and, with a large fork, gently combine the batter—it should be slightly lumpy and of heavy cream consistency.

Step 4

Dip 2 crabs into batter, letting excess drip back into bowl; then carefully slide them into hot oil, placing them upside down, top-side down. Fry for about 1 ½ minutes on each side until browned and crispy. Remove from oil to paper towels. Place them on a baking sheet. Warm them up in the oven at 200°. Then do the same thing with the other oil and remaining crabs.

Step 5

Garnish with toasted sesame seeds and serve with Asian Slaw and Crab Dipping Sauce.

Recipe Variations

Shrimp

Due to their comparable texture and sweetness, large shrimp work well.

Seafood Swap

For a seafood swap, give chunks of cod, haddock, or halibut a shot.

Vegetables

Opt for ones that have tempura-friendly profiles, like sweet potatoes and zucchini, if you desire a vegetarian option.

Beer Batter

For a thicker coating, create a batter by mixing some flour, a pinch of baking powder, and beer instead of that tempura stuff.

Gluten-Free Batter

You can use gluten-free all-purpose flour for gluten sensitivity.

Oil

Use any high-smoke-point, neutral oil. Any vegetable oil can work well, but avoid using olive oil as it is extremely flavorful.

Seasonings

Add a little extra to the seasonings, maybe putting herbs or spices in the batter or sauce; you decide. These are such as pepper flakes, garlic powder, or paprika.

Recipe Tips

Here are some tips to make perfect tempura soft shell crabs:

Use ice-cold water to make the batter. Cold batter minimizes gluten formation and ensures a light, crispy texture.
Stir in the batter just until combined. A few lumps are fine; overmixing makes the batter heavy.
Use Tempura Flour if available. Tempura flour creates a more authentic texture. Or you can mix a simple flour with some cornstarch or rice flour to lighten.
Carefully heat the oil to 175–190°C. Use a thermometer for accuracy. Oil that’s too cool results in soggy tempura; too hot burns the batter.
Fry in small batches to keep the oil hot and evenly cooked.
Use a wire rack to drain excess oil instead of paper towels. This keeps the tempura crispy.

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