Spider Slider


Preparation info

  • Makes —

    3 sliders

    • Difficulty


    • Ready in

      15 min

Appears in

Masu: Fresh, contemporary, accessible Japanese for the home cook


By Nic Watt

Published 2016

  • About

This slider is one of many brilliant creative moments from Darren, Masu’s executive chef, and it’s a star in the kitchen. It’s not actually on the menu but if you ask for a spider slider you will get a knowing nod in return. We sell hundreds of these, you have just to be in the know . . . so I guess now you are!

The squid-ink brioche is not a must – you can use plain sliders – but it adds a great visual and the squid ink imparts the flavour of the sea.


  • 200 ml (7 fl oz) rice bran oil
  • 3 tablespoons basic mayonnaise
  • 1 teaspoon yuzu koshu paste
  • soft-shell crabs
  • 2 tablespoons potato starch
  • 3 squid-ink brioche slider buns
  • ½ cup baby spinach leaves


Heat the rice bran oil to about 180°C (350°F).

Combine the mayonnaise with the yuzu koshu paste.

Pat dry the soft-shell crabs and dust with the potato starch.

Fry the crabs in the hot oil until crispy, about 3 minutes. Drain and cut in half.

Halve the slider buns and toast the insides.

To build the sliders, add a spoon of mayo to each brioche base followed with a few spinach leaves, a crispy crab half, and close with a bun top. Serve hot.