Soft Shell Crab Appetizer

Soft Shell Crab Appetizer


  • Handy Soft Crab (Jumbo or Prime), Thawed

Tomato Relish

  • 12 Cherry Tomatoes
  • 1 TBS Olive Oil
  • 1 TSP Balsamic Vinegar
  • 1/8 TSP Parsley - Fresh
  • 1/8 TSP Thyme - Fresh
  • Dash - Sea Salt & Black Pepper

Tempura Batter (enough for 6-8 crabs)

  • 1 Cup All-Purpose Flour
  • 1 Cup + 3 TBSP Cold Tap Water
  • 1 Egg
  • Combine flour, 1 cup water, and egg together in a small bowl with whisk…do not over-mix
  • Add 1 TBSP of water at a time to achieve desired thickness of batter (it should cling loosely to the crab)
  • Thaw soft crab & pat dry with a paper towel
  • Dredge crab in flour and shake off excess
  • Dip in batter, allow excess to drip off
  • Place into hot oil – 350°F degrees (in a deep fryer / shallow sauté pan)
  • Cook until golden brown and crispy – cooking times will vary depending upon size of crab
  • Place on wire rack or paper towel-lined tray for one minute
  • Quarter crab – set aside
  • Cut tomatoes in half lengthwise
  • Toss with remaining ingredients and let marinate at room temperature for at least 30 minutes
  • Place crab quarters on appetizer dish
  • Spoon tomato relish around crab and drizzle remaining marinade over all
  • Serve with herbed mayo for dipping

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