📝 About This Recipe
Experience the ultimate seasonal delicacy with these shatteringly crisp, golden-brown soft shell crabs. This recipe utilizes a light, vodka-infused batter to achieve a delicate crunch that perfectly complements the sweet, briny meat of the crab. It is a sophisticated celebration of texture and coastal flavor, elevated by a bright and creamy citrus dipping sauce.
🥗 Ingredients
The Crabs
- 8 pieces Soft shell crabs (prime or jumbo size, cleaned and patted very dry)
- 1 teaspoon Old Bay seasoning (for light dusting)
The Crispy Batter
- 1 cup All-purpose flour (divided into 1/4 cup for dredging and 3/4 cup for batter)
- 1/2 cup Cornstarch (provides superior crunch)
- 1 teaspoon Baking powder
- 1 cup Ice-cold sparkling water (must be very cold)
- 2 tablespoons Vodka (prevents gluten development for a lighter crust)
- 1/2 teaspoon Sea salt
Spicy Yuzu Aioli
- 1/2 cup Mayonnaise (Kewpie brand preferred)
- 1 tablespoon Sriracha (adjust to taste)
- 2 teaspoons Yuzu juice (can substitute with lime juice)
- 1 clove Garlic (grated into a paste)
Frying and Garnish
- 2 quarts Neutral oil (Grapeseed, Peanut, or Canola for deep frying)
- 2 tablespoons Fresh Chives (finely minced)
- 4 pieces Lemon wedges (for serving)
👨🍳 Instructions
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1
Prepare the crabs by ensuring they are thoroughly cleaned (remove the apron, gills, and eyes if your fishmonger hasn't). Use paper towels to pat them extremely dry; any moisture will cause the oil to splatter.
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2
Lightly dust the cleaned crabs with a pinch of Old Bay seasoning and set aside on a wire rack.
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3
Whisk together the mayonnaise, sriracha, yuzu juice, and grated garlic in a small bowl. Cover and refrigerate until ready to serve to allow flavors to meld.
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4
Fill a heavy-bottomed pot or Dutch oven with 3 inches of neutral oil. Heat over medium-high heat until it reaches 365°F (185°C) on a deep-fry thermometer.
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5
While the oil heats, prepare the dry dredge by placing 1/4 cup of flour in a shallow bowl.
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6
In a separate large bowl, whisk the remaining 3/4 cup flour, cornstarch, baking powder, and salt together.
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7
Just before frying, pour the ice-cold sparkling water and vodka into the flour mixture. Whisk briefly until just combined; a few small lumps are perfectly fine and actually help the texture.
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8
Dredge one crab lightly in the plain flour, shaking off all excess.
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9
Dip the dredged crab into the cold batter, ensuring it is fully coated, then let the excess drip off for 2 seconds.
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10
Carefully lower the crab into the hot oil, laying it away from you to prevent splashes. Fry only 2 crabs at a time to avoid dropping the oil temperature.
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11
Fry for 2-3 minutes per side, turning once with metal tongs, until the batter is a beautiful pale golden brown and incredibly crisp.
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12
Remove the crabs and place them on a clean wire rack set over a baking sheet to drain. Immediately sprinkle with a tiny pinch of sea salt while hot.
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13
Repeat the process with the remaining crabs, ensuring the oil returns to 365°F between batches.
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14
Serve immediately while piping hot, garnished with minced chives and lemon wedges on the side.
💡 Chef's Tips
Always pat the crabs dry with multiple paper towels; moisture is the enemy of a crisp batter. Keep the batter ingredients chilled until the very last second to ensure a light, airy crust. Don't over-whisk the batter; over-mixing develops gluten which leads to a bready, chewy texture rather than a crisp one. If the crabs 'pop' in the oil, use a lid briefly to shield yourself, but keep it slightly ajar to let steam escape. Use a wire rack for draining instead of paper towels to prevent the bottom of the crabs from becoming soggy.
🍽️ Serving Suggestions
Serve as a main course alongside a crisp, cold Asian-style slaw with ginger dressing. Pair with a glass of chilled Dry Riesling or a zesty Sauvignon Blanc to cut through the richness. For an appetizer, serve one crab atop a slice of toasted brioche with a smear of the yuzu aioli. Goes beautifully with a side of quick-pickled cucumbers and radishes to provide a refreshing crunch. A cold Japanese lager is the perfect beverage pairing for this fried delicacy.