Soft-Shell Crabs

Name: Soft-Shell Crabs
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: 1 avocado, peeled, seeded, and thinly sliced; 2¼ teaspoons sherry vinegar; 2½ teaspoons salt; 4 soft-shell crabs, cleaned (ask your fishmonger to do this, if you like); 1 large cucumber, preferably European, seeded and cut into 3-inch-long thin slices; ¼ teaspoon extra virgin olive oil; ⅛ teaspoon salt, plus more to taste; 2 tablespoons chopped crystallized ginger; ¼ cup fresh lime juice; 2 tablespoons peeled and minced fresh ginger; 1 cup grape seed, corn, or other neutral oil, plus more for deep-frying; ½ cup plus 2 tablespoons fresh lime juice; ¼ cup plus 1 tablespoon sugar; 1¼ cups rice flour, plus more for dredging; 2¼ teaspoons salt; 2 fresh red Thai chiles; ¼ teaspoon baking powder; ¼ teaspoon baking soda; ¼ cup minced shallots; 1 tablespoon plus 1 teaspoon sesame oil; ½ cup rice flour

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

When soft-shell crabs are in season, they are great prepared this way. They are even better when served with the pickled cucumbers, crunchy shallot-ginger topping, and dipping sauce. Out of season, you can substitute your favorite crab cake.

Ingredients

Tempura Batter

2¼ teaspoons sherry vinegar
1 tablespoon plus 1 teaspoon

Asia
Fish course
Pescatarian

Method

To make the tempura batter: Put the vinegar, sesame oil, salt and ½ cup plus 2 tablespoons cold water in a bowl and mix well. Put the rice flour, baking soda, and baking powde