Why not trying something new? Something like: Shell Crab!

Crab meat is delicious, but it’s a bit of a hassle to get your hands on, what with the rock-hard shell and all. That’s why soft shell crab – fished when it’s just shed its shell and before the new one’s had a chance to harden – makes such a great starter, and one that’s easy to whip up at home. Amsterdam restaurant 5&33 serves it with salsa verde – see below for the recipe.

serves 4)

· 8 soft shell crab divided in half
· 150g type 00 flour
· 20g cornflour
· 200ml sparkling water
· 5 ice cubes
· sea salt
· 1 litre vegetable oil
· 1 fresh red chilli

For the salsa verde

· 3 cloves garlic
· small handful of capers
· handful of fresh parsley
· glug of olive oil
· salt and pepper

Prepare the batter by mixing the flours, the water cooled with the ice and a pinch of salt. Mix to a very smooth, runny batter.

Put the oil in a deep, thick-coated pan and heat up to 180 degrees. Toss the crabs lightly in the corn flour, and then dip them into the batter one at the time. Fry one at a time in the oil for under a minute or until crispy and golden.

Serve topped with some freshly chopped chillies. Blend all the salsa verde ingredients together and pour into a bowl. Serve alongside the crab.

Good luck & enjoy!

Don’t forget to share the experience with us #meetusonthecorner

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