Such a rare treat, I used to go to Billingsgate Fish Market on the Isle of Dogs to buy these gorgeous blue soft shell crabs, but I don't get to go there that often anymore so when I was able to buys these on holiday in the USA I was super excited at the chance to cook these spiced sichuan seasoned fried soft shell crabs, they are just divine, you get to eat the whole crab, this is because during June these wonderful crabs shed their shell/carapace. The reason it is hard to find these wonderful crabs is because they are in high demand and the natural supply is limited. This is a good thing I feel.
INGREDIENTS
4 soft shell crabs
150g Yellow corn meal
150g potato flour
generous pinch of salt
pinch sichuan pepper
1 tsp ground black pepper
pinch garlic powder
pinch cayenne pepper
1/4 tsp onion powder
1 lemon quartered
3ltrs ground nut oil
This is a very simple cook, bring your oil up to 200 degrees, in a shallow tray mix the corn meal, potato flour, salt, pepper, sichuan pepper, garlic and onion powder and cayenne pepper, take your soft shell crabs and generously coat in the seasoned flour dusting all the nooks and crannies, then gently tap the crabs to shake off any excess flour, the reason for the potato flour is because it acts a little like tempura batter when fried at a high heat giving your crabs a glorious light airy crisp coating fully of spiced seasoned flavour.
I serve this with a drizzle of fresh lemon juice and a lovely lemon mayonnaise dip.
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