Steve’s Soft Shelled Crab
A favourite in sushi bars, these are actually blue swimmers caught while molting. Be sure to clean correctly, watch these videos:
Clean your crabs.
Thoroughly rinse and dry crabs.
Mix dry ingredients in a bowl and egg and milk in another.
Heat oil to 180C.
Roll crabs in flour mix and dip in egg mix, roll again in flour mix and then place into oil.
Cook in pairs for 2 – 3 minutes.
Eat with dipping sauce or use in sushi.
4 Frozen Soft-Shelled Crab (fresh if you can)
½ cup Milk
½ cup Plain Flour
½ cup Panko crumbs
1 tsp Salt
1 tsp cracked Pepper
500ml Frying Oil (Canola and Grapeseed is a good choice)
2 TBS Sweet Chilli Sauce
1 TBS Kekcap Manis (Thick, sweet soy)
1 TBS Lime Juice
½ tsp minced Garlic
½ tsp minced Ginger