This Tempura Fried Soft Shell Crab with Cactus Slaw is a unique and exciting dish that brings together crispy, golden soft-shell crabs coated in a light tempura batter and paired with a refreshing, tangy cactus slaw. The contrast between the tender crab and the crisp slaw, along with the delicate crunch from the tempura coating, creates an unforgettable combination of flavors and textures. Perfect as an appetizer or a main dish, this fusion dish offers a delicious bite of the sea with a Southwestern twist.
Ingredients:
For the Tempura Fried Soft Shell Crab:
- 4 soft-shell crabs, cleaned
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup cold sparkling water (or ice-cold water)
- 1/2 tsp ground black pepper
- Vegetable oil (for frying)
- Lemon wedges (for serving)
For the Cactus Slaw:
- 1 cup cactus pads (nopales), cleaned, peeled, and thinly sliced (available at Mexican or specialty markets)
- 1/2 small red cabbage, thinly sliced
- 1 medium carrot, julienned
- 1/2 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice
- 2 tbsp apple cider vinegar
- 1 tsp agave syrup or honey
- Salt and pepper to taste
Directions:
For the Tempura Fried Soft Shell Crab:
- Prepare the Crabs: If not already cleaned, remove the gills and apron from the soft shell crabs. Rinse them gently under cold water and pat dry with paper towels. Set aside.
- Make the Tempura Batter: In a mixing bowl, whisk together the flour, cornstarch, baking powder, salt, and black pepper. Slowly pour in the cold sparkling water (or ice-cold water) and stir until just combined. The batter should be lumpy, which will help create the crispy texture when fried.
- Heat the Oil: In a deep skillet or large saucepan, heat about 2 inches of vegetable oil over medium-high heat. The oil should be around 350°F (175°C) for frying.
- Fry the Soft Shell Crabs: Dip each soft-shell crab into the tempura batter, ensuring it is fully coated. Carefully lower the crab into the hot oil, frying in batches to avoid overcrowding. Fry for 3-4 minutes, or until the batter is golden brown and crispy. Remove the crabs from the oil and drain on a paper towel-lined plate.
- Serve: Serve the tempura fried crabs with lemon wedges for a fresh burst of citrus.
For the Cactus Slaw:
- Prepare the Slaw: In a large bowl, combine the sliced cactus pads, red cabbage, carrot, red onion, and cilantro. Toss the ingredients together to mix.
- Make the Dressing: In a small bowl, whisk together the lime juice, apple cider vinegar, agave syrup (or honey), and a pinch of salt and pepper. Taste and adjust the seasoning as needed.
- Combine the Slaw and Dressing: Pour the dressing over the slaw mixture and toss to combine. Allow the slaw to sit for about 10-15 minutes to allow the flavors to meld together.
To Serve:
Place the crispy tempura fried soft shell crabs on a plate and serve alongside the fresh cactus slaw. You can also drizzle some extra lime juice over the top for added flavor.
Enjoy:
These Tempura Fried Soft Shell Crabs with Cactus Slaw are an exciting and flavorful dish that’s perfect for impressing guests at dinner parties or treating yourself to something special. The contrast of the crispy crab and the refreshing slaw makes for a well-balanced, delicious meal.
