Soft shell crab in tempura batter recipe by Jean-Didier Gouges

Jean-Didier Gouges

Jean-Didier Gouges

28th June 2018
Jean-Didier Gouges

Soft shell crab in tempura batter recipe by Jean-Didier Gouges

Soft shell crab in tempura batter recipe by Jean-Didier Gouges from The Petersham


  • 1kg frozen soft shell crab, 24 pieces
  • 2 lemons, divided into wedges
  • For the batter:
  • 100g tempura flower
  • 200ml sparkling water, very cold
  • 10g paprika
  • 10g chopped parsley
  • Salt & pepper, to taste
  • For the saffron aioli:
  • 500g mayonnaise
  • 200g garlic, peeled
  • 4g saffron
  • 225ml milk
  • Salt & pepper, to taste


1. Defrost the crab and place on kitchen towel to soak up any leftover liquid and to ensure it is dry.
2. Mix all the batter ingredients together until smooth.
3. Place the garlic, saffron, milk and salt and pepper into a pan and bring to the boil. Continue to boil until the garlic cloves are tender, then leave to infuse until the milk has taken on the colour of the saffron. Add the mixture into a thermo mix with the mayonnaise and blend until smooth and creamy.
4. Coat the crab pieces with flour and then submerge in the batter mix. Fry in oil for 4 minutes or until crispy.
5. Serve the crab with a heap of saffron aioli and a wedge of lemon.

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