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Soft Shell Crab Recipe

Tempura soft shell crab with ponzu sauce - a delicate Japanese seafood dish with a light, crispy coating.

Prep Time: 20 minutes
Cook Time: 10 minutes
Serves: 2-4 people
Difficulty: Medium

Ingredients

For the Crab:

  • 4 soft shell crabs, cleaned
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 cup ice-cold water
  • 1 egg yolk
  • Vegetable oil for deep frying

For Ponzu Sauce:

  • 1/4 cup soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp citrus juice (yuzu or lemon)
  • 1 tbsp mirin
  • 1 tsp sugar

For Garnish:

  • Daikon radish, grated
  • Green onions, chopped
  • Lemon wedges

Instructions

  1. Prepare the Crabs

    Clean the soft shell crabs by removing the gills and cutting off the face. Pat completely dry with paper towels.

  2. Make Ponzu Sauce

    Whisk together soy sauce, rice vinegar, citrus juice, mirin, and sugar until sugar dissolves. Set aside.

  3. Prepare Tempura Batter

    Mix flour and cornstarch. In a separate bowl, whisk egg yolk with ice water. Combine wet and dry ingredients with minimal mixing - lumps are okay.

  4. Heat Oil

    Heat oil to 340°F (170°C) in a deep pot. The oil should be deep enough to submerge the crabs.

  5. Fry the Crabs

    Dip each crab in tempura batter and carefully lower into hot oil. Fry for 3-4 minutes until golden and crispy.

  6. Drain and Serve

    Remove from oil and drain on paper towels. Serve immediately with ponzu sauce, grated daikon, and lemon wedges.

Chef's Tips

Crab Preparation

Ensure crabs are completely dry before battering to achieve maximum crispiness in the tempura coating.

Batter Temperature

Keep the tempura batter cold and don't overmix. This creates the light, airy texture characteristic of good tempura.

Oil Temperature

Maintain consistent oil temperature. Too hot will burn the coating before cooking the crab through.