4 servings
PREP TIME
10 minutes
COOKING TIME
8 minutes
TOTAL TIME
18 minutes
2 medium ripe avocados, coarsely chopped
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lemon juice
kosher salt
vegetable oil for deep-frying
⅔ cup all-purpose flour
½ cup cornstarch
1 egg, beaten
1 cup cold soda water
4 large soft-shell crabs(purchased precleaned)
freshly ground black pepper
2 tangerines, sliced
Hibiscus Syrup (optional)
Timing and heat are key with soft-shell crabs. Frying them quickly in very hot oil makes them crispy, crunchy, and moist. Also, make all components for the dish before frying the crab, as they’re best when eaten right away.
I like to add a hibiscus glaze to our soft-shell crabs. It’s simple to make, easy to apply, and gives you a pop of flavor you won’t soon forget.
If you look at the photo here, you’ll see that the hibiscus syrup also gives the crabs this vibrant reddish orange color, making them instantly Instagram worthy—no filters necessary.
In a medium nonreactive bowl, mash together the avocados, cilantro, lemon juice, and a pinch of salt with a fork or potato masher just until the mixture is chunky. Cover tightly with plastic wrap, pressing it right against the avocado to not let any air in. Set aside.
Pour 2 inches of oil into a large Dutch oven and heat over medium-high heat to 350°F.
In a medium bowl, combine the flour, cornstarch, and a pinch of salt and then whisk in the egg. Just before frying the crab, whisk in the cold soda water. The batter should be bubbly, a little lumpy, and thin; make sure to not overmix the batter.
Pat the crabs dry and season with salt and pepper on both sides. Dip the crabs into the batter two at a time and let the excess batter drip back into bowl. Carefully slip into the hot oil, top side down. Fry for 1½ minutes per side, turning with tongs, until golden brown and crisp. Drain on paper towels and immediately season with salt. Repeat the process with the remaining crabs.
Serve right away alongside the avocado mash and garnished with tangerine slices. This can also be topped with the glaze.
Makes 1 cup
PREP TIME
5 minutes
COOKING TIME
45 minutes
TOTAL TIME
50 minutes
1 cup palm sugar (or dark brown sugar)
1 cup dried hibiscus flowers (about 1 ounce, or
12 hibiscus tea bags)
2 (¼-inch-thick) slices fresh ginger
1 bird’s-eye chile, seeded
In a 2-quart saucepan, combine 2 cups water and the palm sugar and heat until the sugar dissolves. Add the hibiscus, ginger, and chile, reduce to a simmer, and cook until the syrup is reduced enough to coat the back of a spoon, about 45 minutes. The color from the flowers will turn the liquid a bright pink hue.
Strain the syrup through a fine-mesh strainer; discard the solids. The syrup will continue to thicken as it cools. Let cool completely before using.
CHEF JJ’S KITCHEN TIPS
This syrup is simple to make and great for adding a pop of flavor and cutting through the richness of fried dishes.