Honbo Soft Shell Crab Burger

Honbo Soft Shell Crab Burger

Method
Serves 4
Sauce

Add mayonnaise and Old Bay Seasoning in a small bowl. Whisk to combine. Cover with cling wrap and store in the fridge until needed. This can be made up to 2 days ahead of time.

Crab

Rinse the crabs and pat dry.

Using a paring knife, poke 2 or 3 holes in the top of each crab.* Place crabs in a bowl and cover with the milk. Soak for at least 30 minutes (or overnight) in the fridge.

Remove from the milk and pat dry.

Batter

Mix all batter ingredients together in a medium bowl.

Coleslaw

Whisk mayonnaise, sherry vinegar, wholegrain mustard, and wasabi in a medium bowl. Add red cabbage, green cabbage, carrots, and shichimi. Toss so that the salad is coated in the
mayonnaise dressing. Season with salt and pepper.

To Serve

Pour oil into a large heavy-based saucepan. Heat the oil over a medium-high heat until a cooking thermometer registers 180°C.

Dip 2 of the crabs in the batter and turn to coat. Place the crabs shell- side down into the oil and deep fry until golden brown. This will take about 3–4 minutes.

Remove from oil and rest on paper towels to drain slightly.

Spread sauce on the bottom half of each bun, place a crab on top, then coleslaw. Place the lid of the bun on top.


* Chef’s Tip: Poking holes in the shell prevents the crab from exploding during deep frying. It is an effective but not guaranteed practice. Best not to attempt this recipe drunk or naked.

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