Tempura fried soft shell crab gets all wrapped up in this sweet, spicy, crunchy maki.
Follow my method for tempura frying everything from crab to squash and it could change your frying life
Ingredients 1/3 cup mayonnaise 2 tablespoons Creole mustard 2 teaspoons soy sauce 1 teaspoon lemon juice 2 teaspoons prepared horseradish 4 sheets toasted seaweed (yakinori) Tempura fried soft shell crab, cut into 8 pieces (recipe follows) 1/2 avocado, sliced lengthwise 1/2 cucumber, peeled, seeded and sliced into thin batons Sushi rice 2 tablespoons finely sliced scallions 1/2 cup baby cress
Method In a small bowl combine the mayonnaise, mustard, soy sauce, lemon juice, and horseradish and stir to combine well. Set aside.
Hold one sheet of seaweed in your hand and with the other hand (with moist fingers) scoop a small handful of rice and press onto seaweed, leaving 2 of the diagonal corners free of rice (these will be the top and bottom of the handroll).
Lay 2 pieces of soft-shell crab, several slices of avocado, and some of the cucumber on top of the rice, and sprinkle with scallions and baby cress
Carefully begin rolling the roll, ice cream cone-fashion. If the roll does not stay closed on its own, you can either wet one edge or place a few stray pieces of rice to act as a glue
Serve immediately, with some of the sauce spooned over the top
Repeat with remaining ingredients
Tempura fried soft shell crab
Ingredients 4 large soft shell crabs Pinch of House salt 1 beaten egg 2/3 cup flour 1/2 cup cornstarch 1 cup club soda with 1/3 cup ice House salt White peppercorns in a pepper mill
Method Heat 1 quart of canola oil in a deep fat fryer or large stainless steel kettle with a heavy bottom to 350 degrees Fahrenheit
To clean the crabs, remove the tail, gills, and eyes. Season with salt and pepper.
Whisk together the pinch of salt, egg, flour, cornstarch, club soda (without the ice), salt, and pepper into a smooth batter
To batter the crab, drag once side of the crab through the batter then the other and shake off any excess
Carefully holding the top of the crab, drag the legs through the oil first, for 1 minute. This will allow the individual legs to fry separately instead together. Then lay the soft-shell, top side down, into the oil.
Fry for 2 to 3 minutes or until golden, flip the soft shell over and continue frying for additional 2 to 3 minutes
Remove from the fryer and allow to drain on a paper-lined plate