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Tempura-Fried Soft-Shell Crabs


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  • 4 large soft-shell crabs
  • 1 dash Emeril's Essence see * Note
  • 1 egg beaten
  • 2/3 cup flour
  • 1/2 cup cornstarch
  • 1 cup cold soda water
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 4


Step 1

* Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection.

Preheat the deep-fat fryer.

To clean the crabs, remove the tail, gills, and eyes. Season with salt and pepper.

Whisk together the Essence, egg, flour, cornstarch, soda water, salt, and pepper into a smooth batter. Dip the soft-shell into the tempura batter, shaking off any excess. Remove the basket from the fryer. First, carefully holding the top of the crab, drag the legs through the oil first, for 1 minute. This will allow the individual legs to fry separately instead together. Then lay the soft-shell, top-side-down, into the oil. Fry for 2 to 3 minutes or until golden, flip the soft-shell over and continue frying for additional 2 to 3 minutes. Remove from the fryer and allow to drain on a paper-lined plate.

This recipe yields 4 fried soft shell crabs.

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