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
[email protected]Overall, this recipe is a great way to enjoy soft-shell crabs.
Purabi Acharjee
[email protected]The tempura batter was a little tricky to get right.
Dato Kavtaradze
[email protected]This recipe is a bit challenging, but it's worth the effort.
Raja Rashid ali
[email protected]The crab meat is always tender and juicy.
Sabbir Tushar
[email protected]I love the crispy tempura batter.
Muqarab ahmad
[email protected]These crabs are always a hit at parties.
Mista Shanksta
[email protected]This is my go-to recipe for soft-shell crabs.
Andre Antoniotti
[email protected]I'll definitely be making this recipe again.
Adri
[email protected]These crabs were amazing! The batter was crispy and the crab meat was tender and juicy.
Lincoln Fisher
[email protected]I love this recipe! It's so easy to follow and the crabs always turn out crispy and delicious.
musa Ghetto
[email protected]I'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
[email protected]These 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
[email protected]I love this recipe! The crabs are always crispy and delicious. I've made it several times and it's always a hit.
jamila
[email protected]This 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
[email protected]These 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
[email protected]I 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
[email protected]This 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
[email protected]I'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
[email protected]These 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