Soft shell crab tempura brings me back to the many seafood restaurants I frequented while vacationing at the beach when I was a kid. The rich crab flavor combined with a savory tempura batter makes this coastal treat worth a try!
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What is Soft Shell Crab Tempura?
Soft shell crab tempura is a simple dish consisting of soft shell crab that is dipped into a tempura batter and fried in oil. I drizzle it with a little lemon juice and serve either on a sandwich or by itself with some dynamite sauce. You can also enjoy it in a sushi roll, such as the spider roll.
Soft shell crabs are actually blue crabs that have recently molted, or shed their thicker outer shell. The entire crab is edible once cleaned (remove the face, gills, and flap underneath the crab). It does have a stronger seafood flavor than other types of crab, which I enjoy.
How do you Make Soft Shell Crab Tempura?
Like most tempura cooking, preparing the tempura batter and heating the oil takes most of the time. Otherwise, making soft shell crab tempura goes very quick. Below are step-by-step instructions:
Prepare the Crab and Heat the Oil
1. Before beginning, make sure you thaw your crab if frozen. The best way to do this is in the fridge overnight. However, if you are short on time, you can place in a plastic bag and soak in cold water until thawed.
2. When you are ready to begin, heat vegetable oil in a sauce pan on medium heat to 350 degrees.
3. Next, make sure your soft shell crabs are cleaned. Most often they will come cleaned if you purchase from a seafood vendor. If not, you can clean by cutting the face off, removing the gills from under both sides of the crab, and removing the flap from the underside of the crab.
4. Blot your soft shell crabs with a paper towel to dry them off. If they are too wet they will pop during frying.
Prepare the Tempura Batter
1. To prepare the tempura batter you will first need to assemble the ingredients and chill the water. You may need to add ice if you don’t have access to very cold water. However, make sure to remove ice cubes before combining with egg.
2. Next, crack the egg into a small mixing bowl and beat until the yolk and white are combined.
3. Once the egg is combined, add cold water to the egg and mix well. I use ice water to assure the water is cold enough. I then strain the ice cubes when adding the water to the egg.
4. Once the egg and water are mixed, sift one cup of flour into the egg and water combination.
5. Using a spoon or chopstick, lightly mix the batter making sure not to over stir. The batter should be mixed but a little lumpy.
Cook the Soft Shell Crab Tempura
1. Once the tempura batter is prepared, place one cup of flour into a bowl or onto a plate. Then dip the crabs into the flour making sure to cover both sides of the crab along with the legs.
2. Dip the flour coated crabs into the tempura batter ensuring the entire crab is coated with batter. Then place the tempura coated crab into the hot oil and cook for 4 minutes.
3. After four minutes, remove from the oil and place the crabs onto a paper towel-lined plate.
4. Serve and enjoy!
Soft Shell Crab Tempura Recipe
Soft Shell Crab Tempura Recipe
Equipment
- 1 Bamboo Sushi Mat
- 1 Pot for cooking sushi rice
- 1 Pot for frying tempura batter
- 1 Sharp knife and cutting board
Ingredients
- 4 Soft Shell Crabs Cleaned
- 2 cups All purpose flour
- 1 Egg Large
- 1 cup Water Ice cold
- Vegetable oil
Instructions
Prepare the Crab and Heat the Oil
- Before beginning, make sure you thaw your crab if frozen. The best way to do this is in the fridge overnight. However, if you are short on time, you can place in a plastic bag and soak in cold water until thawed.
- When you are ready to begin, heat vegetable oil in a sauce pan on medium heat to 350 degrees.
- Next, make sure your soft shell crabs are cleaned. Most often they will come cleaned if you purchase from a seafood vendor. If not, you can clean by cutting the face off, removing the gills from under both sides of the crab, and removing the flap from the underside of the crab.
- Blot your soft shell crabs with a paper towel to dry them off. If they are too wet they will pop during frying.
Prepare Tempura Batter
- To prepare the tempura batter you will first need to assemble the ingredients and chill the water. You may need to add ice if you don’t have access to very cold water. However, make sure to remove ice cubes before combining with egg.
- Next, crack the egg into a small mixing bowl and beat until the yolk and white are combined.
- Once the egg is combined, add cold water to the egg and mix well. I use ice water to assure the water is cold enough. I then strain the ice cubes when adding the water to the egg.
- Once the egg and water are mixed, sift one cup of flour into the egg and water combination.
- Using a spoon or chopstick, lightly mix making sure not to over stir. The batter should be mixed but a little lumpy.
Cook the Soft Shell Crab Tempura
- Once the tempura batter is prepared, place one cup of flour into a bowl or onto a plate. Then dip the crabs into the flour making sure to cover both sides of the crab along with the legs.
- Dip the flour coated crabs into the tempura batter ensuring the entire crab is coated with batter.
- Next, place the tempura coated crab into the hot oil and cook for 4 minutes.
- After four minutes, remove from the oil and place the crabs onto a paper towel-lined plate.
- Serve and enjoy!
Video
Notes
Nutrition
Frequently Asked Questions
Is soft shell crab tempura an authentic Japanese dish?
Yes. Soft shell crab tempura is commonly eaten throughout Japan.
Is soft shell crab tempura gluten free?
Unless you prepare the tempura batter yourself using a gluten-free flour, I would assume that soft shell crab tempura does contain gluten as flour is a primary ingredient in the tempura batter.
Final Thoughts on Soft Shell Crab Tempura
Whether on a sandwich, in sushi, or by itself with some dipping sauce, soft shell crab tempura won’t disappoint. I can almost hear the waves crashing and smell the salt in the air whenever I enjoy this meal. I hope you enjoy as well! Happy cooking!
Check out the following links for more recipes:
Delicious Miso Soup in 15 Minutes!
Tuna Onigiri: Prepared Two Different Ways
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