As is often the case with seafood, less is more. Soft shell crab yields the best results when prepared simply – sautéed, grilled or lightly deep-fried tempura style. While of course they can be eaten year-round, there is something quintessentially summer about enjoying a crispy crab on a pillowy soft roll with a chilled Mr. Brown’s Posy Semillon Sauvignon Blanc. Just about unbeatable.
- 200g whole egg mayonnaise
- 2 red chillies, finely chopped
- 2 green shallots, finely chopped
- 1 blood orange, zest and 2 – 3 tbsps juice
- 2 egg whites
- 100g rice flour
- 1 tsp cayenne pepper
- 2 tbsps pink peppercorns, crushed
- 1/2 tsp sea salt
- Vegetable oil, for frying
- 600g soft shell crabs
- Handful basil leaves, optional
- Soft white damper rolls or brioche rolls, warmed
1. For the mayonnaise
Combine the mayonnaise with the chillies, shallots and blood orange zest and juice, stir to combine. Refrigerate until needed.
2. For the crabs
Whisk the egg whites with a pinch of salt until foamy. In a separate bowl, combine the flour, cayenne pepper, pink peppercorns and sea salt. Heat 6cm oil in a large saucepan to 180˚C. Working with a couple of crabs at a time, coat in the egg whites and then dredge in the flour mixture. Add them gently to the hot oil and fry, turning once, until golden. About 2-3 minutes. Drain on wire rack set over paper towel. Once the crabs are cooked, add the basil leaves to the oil, cook for about 30 seconds until bright green and translucent then drain.
3. To serve
Transfer the crabs and crispy basil to a serving plate, serve with the mayonnaise and warm rolls.
As seen in Summer 21/22