Soft Shell Crab

A light, crispy take on a spring favourite, soft shell crab is coated in airy tempura batter and fried until golden, then finished with lemon for a clean, delicate bite. Perfect for sharing or building into a sandwich.

Soft Shell Crab Dinner – Serves 2–3

Everything you need for a simple tempura soft shell crab dinner at home — just add a dipping sauce or fresh greens.

Ingredients

4 soft shell crabs, cleaned (remove face, gills, apron)
1 pack Club House Tempura Batter Mix
Cold water (as per package instructions)
Salt
Freshly cracked black pepper
Vegetable or canola oil (for frying)
Lemon wedges

Optional sides
Arugula, shredded cabbage or lettuce
Brioche buns
Spicy mayo, aioli or ponzu

Instructions

Prep and clean crabs. 

Pat the crabs dry thoroughly. Lightly season with salt and pepper.

Prepare the batter

In a bowl, mix Club House Tempura Batter with cold water according to package directions. Keep the batter cold for best results.

Heat the oil

In a deep pan or pot, heat oil to 350–375°F.

Coat the crabs

Dip each crab into the batter, allowing excess to drip off.

Fry the crabs

Carefully place crabs into the hot oil. Fry for 2–3 minutes per side until light golden and crisp. Do not overcrowd the pan.

Drain

Remove and place on a paper towel or rack to drain excess oil.

Serve

Serve immediately with lemon wedges and your choice of dipping sauce, over greens, or in a toasted bun for a crispy soft shell crab sandwich.

Time: 20 minutes

Notes

Keep batter cold and oil hot to achieve a light, crisp texture. Soft shell crabs are fully edible once cleaned. If they are not alive upon arrival, they are still safe to eat — clean and cook promptly. Avoid overcooking.