Copyright Thomas Saaristo  All Rights Reserved
Spider roll
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

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

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

Serve immediately, with some of the sauce spooned over the top

Repeat with remaining ingredients

Tempura fried soft shell crab

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

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