Holy Crab Burrito Recipe
Whole Jumbo Soft Shell Crab Tempura, Spring Mix, Avocado, Masago, Sweet Teriyaki, Sriracha Aioli.
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Ingredients
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Ingredients
Method
Instructions
Prepare the Tempura Crab
Heat oil in a deep frying pan to 350°F (175°C). Dip the jumbo soft shell crabs into the tempura batter and carefully place them in the hot oil. Fry until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.
Prepare the Sriracha Aioli
In a small bowl, mix together mayonnaise and Sriracha to create the Sriracha aioli. Adjust the Sriracha quantity to taste.
Assemble the Burrito
On a large flour tortilla, layer the spring mix, sliced avocado, tempura crab, masago, and drizzle with sweet teriyaki sauce and Sriracha aioli.
Wrap and Serve
Fold in the sides of the tortilla and roll tightly from the bottom up. Slice in half and serve immediately with extra teriyaki sauce on the side.