📝 About This Recipe
Experience the ultimate coastal delicacy with these shatteringly crisp soft-shell crabs, a seasonal treasure celebrated for their edible shells and sweet, briny meat. This recipe utilizes a light-as-air cornstarch and seltzer batter to ensure a delicate crunch that doesn't overpower the crab's natural ocean flavor. Paired with a bright, citrusy Yuzu-Chili Aioli, this starter offers a sophisticated balance of heat, acidity, and umami that defines modern seafood excellence.
🥗 Ingredients
The Crabs
- 4 pieces Prime Soft-Shell Crabs (cleaned and patted very dry)
- 1 teaspoon Old Bay Seasoning (for dusting)
The Crispy Batter
- 1/2 cup All-purpose flour (chilled)
- 1/2 cup Cornstarch (provides the signature crunch)
- 1/2 teaspoon Baking powder
- 3/4 cup Club soda or Seltzer (ice cold)
- 1 Egg white (lightly beaten until frothy)
- 1/2 teaspoon Kosher salt
- 3 cups Neutral oil (for frying (grapeseed or canola))
Yuzu-Chili Aioli
- 1/2 cup Japanese Mayonnaise (Kewpie brand preferred)
- 1 tablespoon Yuzu juice (or lemon juice as a substitute)
- 2 teaspoons Sriracha (adjust to heat preference)
- 1 clove Garlic (grated into a paste)
For Garnish
- 1 handful Micro-cilantro
- 4 pieces Lemon wedges
- 2 pieces Red radish (shaved paper-thin)
👨🍳 Instructions
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1
Prepare the Yuzu-Chili Aioli by whisking together the Japanese mayonnaise, yuzu juice, sriracha, and grated garlic in a small bowl. Cover and refrigerate for at least 20 minutes to allow flavors to meld.
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2
If your crabs aren't pre-cleaned, use kitchen shears to cut off the front of the crab (the eyes and mouth) about 1/4 inch behind the eyes. Lift the pointed side flaps of the top shell to remove the feathery gills, and flip the crab over to pull off the small 'apron' flap at the base.
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3
Pat the crabs extremely dry using paper towels. Moisture is the enemy of crispiness; any water left on the shell will cause the oil to splatter violently.
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4
Lightly dust the cleaned crabs with Old Bay seasoning and a pinch of salt. Let them rest for 5 minutes.
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5
Fill a heavy-bottomed pot or Dutch oven with 3 inches of neutral oil. Heat over medium-high heat until it reaches 360°F (182°C) on a deep-fry thermometer.
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6
In a medium bowl, whisk together the chilled flour, cornstarch, baking powder, and salt.
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7
Just before frying, gently whisk the ice-cold club soda and the frothy egg white into the dry ingredients. Do not over-mix; a few small lumps in the batter are perfectly fine and contribute to texture.
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8
Dip one crab at a time into the batter, holding it by the back legs, and ensure it is fully coated. Allow excess batter to drip off for 2-3 seconds.
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9
Carefully lower the crab into the hot oil, laying it away from you to avoid splashes. Fry only 2 crabs at a time to maintain the oil temperature.
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10
Fry for 2-3 minutes per side, turning once with tongs, until the crab is a deep golden brown and the bubbling of the oil has subsided slightly.
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11
Remove the crabs and place them on a wire cooling rack set over a baking sheet. This allows air to circulate and prevents the bottom from becoming soggy.
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12
Immediately sprinkle with a tiny pinch of sea salt while the oil is still glistening on the surface.
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13
Plate the crabs immediately, garnished with shaved radish and micro-cilantro. Serve with the chilled aioli and lemon wedges on the side.
💡 Chef's Tips
Always use ice-cold liquid for your batter; the temperature shock between the cold batter and hot oil creates the crispest texture. Use a needle or toothpick to prick the claws and legs of the crab before battering to prevent them from 'popping' or exploding in the hot oil. Maintain your oil temperature between 350°F and 370°F—if it drops too low, the crab will absorb oil and become greasy. Never crowd the pan; frying too many items at once lowers the temperature and leads to a soggy crust.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Sancerre or a dry Riesling to cut through the richness. Serve alongside a refreshing cucumber and wakame seaweed salad for a Japanese-inspired appetizer. A chilled glass of Japanese lager or a dry sparkling cider complements the salty-sweet profile perfectly. For a Southern twist, serve on a toasted brioche slider bun with a spoonful of vinegar-based coleslaw.