Crispy Soft Shell Crab Recipe
yuzu mayo, korean chili, pickles
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
Prepare the Yuzu Mayo
In a small bowl, combine the mayonnaise, yuzu juice, and Korean chili flakes. Mix well and set aside.
Prepare the Crabs
Ensure the soft shell crabs are cleaned and dried. In a shallow dish, mix the all-purpose flour, cornstarch, salt, and black pepper.
Dredge the Crabs
Coat each soft shell crab in the flour mixture, ensuring an even coating. Shake off any excess flour.
Heat the Oil
In a large frying pan, heat vegetable oil over medium-high heat until shimmering.
Fry the Crabs
Carefully add the coated crabs to the hot oil, frying in batches if necessary. Cook for about 3-4 minutes per side, or until golden and crispy. Remove and drain on paper towels.
Serve
Serve the crispy soft shell crabs hot with yuzu mayo and pickles on the side.