Have you ever watched a crab on the shore crawling backward in search of the Atlantic Ocean, and missing? That’s the way the mind of man operates.
H. L. Mencken
So every cooking adventure is not a total success and this time delicate tempura battered soft shell crabs, a new old favorite recipe of mine, seasoned with lime juice and zest, cilantro, finely diced jalapeno, and a touch of Phillips seafood seasoning or salt and pepper, marinated for 30-45 minutes, lightly battered and fried until they turn red. I found a recipe from Wolfgang Puck that I had made many years ago so that was the basic recipe behind my dinner for one. I made the dressing for the slaw, but didn’t measure as it was for such a small amount.
One big cooking tip for frying in a pan, have a splatter screen ready and cover the pan immediately after sliding the battered crab into the hot oil. I don’t own a deep fat fryer, but I’m sure that would work better when frying more than one crab. A lot of my batter fell off, I wasn’t being too careful and I think it needed to be a little thicker to begin with, but the taste was fantastic, the light slaw was a perfect accompaniment. I’ll report back when I make them again and hopefully have better luck with the batter or make another batter