Softshell Crab Recipe

Inspired by Uchi Houston

Time30m

Serves4

pickled cucumber, cilantro, avocado, soy aioli

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Ingredients

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Main Ingredients

4 pieces softshell crabs

1 medium Cucumber

1 bunch fresh cilantro

1 large ripe avocado

2 tablespoons Aged soy sauce

1 cup Mayonnaise

1 tablespoon ReaLime juice

1 teaspoon Celtic sea salt

1 teaspoon black pepper

1 cup flour

2 cups oil for frying

Method

Preparation Instructions

Pickle the Cucumber

Thinly slice the cucumber and place in a bowl. Sprinkle with salt and let it sit for 10 minutes. Rinse and drain, then mix with lime juice and set aside.

Prepare the Soy Aioli

In a bowl, combine mayonnaise, soy sauce, lime juice, salt, and black pepper. Whisk until smooth and set aside.

Prepare the Softshell Crabs

Clean the softshell crabs by removing the gills and rinsing under cold water. Pat dry and season with salt and pepper.

Dredge and Fry the Crabs

Dredge the crabs in flour, shaking off excess. Heat oil in a deep pan over medium-high heat. Fry the crabs for about 3-4 minutes on each side until golden brown and crispy. Remove and drain on paper towels.

Assemble the Dish

On a plate, place the fried softshell crabs, top with pickled cucumber, sliced avocado, and garnish with fresh cilantro. Drizzle with soy aioli before serving.