TEMPURA OF SOFT-SHELL CRABS
Steps:
- Lay crabs backside down on a cutting board, and cut in half lengthwise, so that each half has a claw.
- Stir about 1 1/4 cups water into the flour to make a smooth, thick batter. Add baking soda and ice cubes.
- Pour enough oil into a deep pot to fill it halfway, and heat to 375 degrees. (To test, carefully sprinkle a drop or two of water into the pot. If the oil rumbles, it's not hot enough. If it crackles, it is.)
- Dip crab pieces, four at a time, into batter, and immediately drop into hot oil. Stir after several seconds to separate the pieces, then cook until golden brown, 30 to 45 seconds. Drain on paper towels. Repeat with remaining crab pieces. Salt to taste, and serve immediately.
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Zenno Kimaro
zenno-k97@hotmail.comOverall, this recipe is a great way to enjoy soft-shell crabs.
Purabi Acharjee
pa@hotmail.frThe tempura batter was a little tricky to get right.
Dato Kavtaradze
kavtaradze93@hotmail.frThis recipe is a bit challenging, but it's worth the effort.
Raja Rashid ali
raja53@hotmail.frThe crab meat is always tender and juicy.
Sabbir Tushar
tushar-s11@hotmail.comI love the crispy tempura batter.
Muqarab ahmad
amuqarab@aol.comThese crabs are always a hit at parties.
Mista Shanksta
m.shanksta@yahoo.comThis is my go-to recipe for soft-shell crabs.
Andre Antoniotti
antoniotti@gmail.comI'll definitely be making this recipe again.
Adri
adri75@gmail.comThese crabs were amazing! The batter was crispy and the crab meat was tender and juicy.
Lincoln Fisher
f-lincoln@gmail.comI love this recipe! It's so easy to follow and the crabs always turn out crispy and delicious.
musa Ghetto
g_musa@hotmail.comI've never had soft-shell crabs before, but I'm so glad I tried this recipe. They were so easy to make and turned out perfectly. The tempura batter was crispy and flavorful, and the crab meat was succulent and tender.
A kid That loves wof
wof92@gmail.comThese crabs were so good! The tempura batter was light and crispy, and the crab meat was tender and flavorful. I served them with a dipping sauce made of soy sauce, rice vinegar, and wasabi, and it was the perfect complement to the crabs.
Baba Dauda
dauda_b27@yahoo.comI love this recipe! The crabs are always crispy and delicious. I've made it several times and it's always a hit.
jamila
jamila68@hotmail.frThis recipe was easy to follow and the crabs turned out great. The tempura batter was crispy and the crab meat was tender and flavorful. I will definitely be making this again.
Ahtisham Chohan
a.chohan87@yahoo.comThese tempura soft-shell crabs were amazing! The batter was crispy and flavorful, and the crab meat was tender and juicy. I served them with a side of steamed rice and vegetables, and it was a perfect meal.
Cindy Lole
c-lole60@yahoo.comI love soft-shell crabs, and this recipe did not disappoint. The tempura batter was light and airy, and the crab meat was cooked perfectly. I served them with a side of lemon wedges and tartar sauce, and it was a delicious meal.
Rajan Bhandari
bhandari_rajan60@gmail.comThis recipe was a bit challenging, but it was worth the effort. The tempura batter was a little tricky to get right, but once I got the hang of it, the crabs turned out beautifully. They were crispy on the outside and tender on the inside.
Karen Mowbray
mowbray@gmail.comI've never had soft-shell crabs before, but I'm so glad I tried this recipe. They were so easy to make and turned out perfectly. The tempura batter was crispy and flavorful, and the crab meat was succulent and tender.
Mr.Manik Vai
mvai@yahoo.comThese soft-shell crabs were absolutely delicious! The tempura batter was light and crispy, and the crab meat was tender and flaky. I served them with a dipping sauce made of soy sauce, rice vinegar, and wasabi, and it was the perfect complement to th