Recipe courtesy of Fredric Byarm

Soft Shell Crab with a Micro Brew Sauce

Save Recipe
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
Share This Recipe


1 quart apple juice

1 quart Pete's Wicked Ale beer

1 mango

1/2 pineapple, grilled, diced

1 shallot, minced

4 scallions, thinly sliced

3 plum tomatoes, diced

1 tablespoon minced cilantro

1 lime, juiced

2 tablespoons rice wine vinegar

2 tablespoons of grape seed or vegetable oil

1/2 cup cornstarch

1/4 cup of sugar

1 cup flour

2 cups ice water

4 soft shell crabs, cleaned


  1. In a saucepan bring apple juice to a boil and reduce to a sugar syrup. Add beer. Do not foam. Bring to a boil. Lower heat, let reduce by 2/3. Set aside.
  2. In a large bowl combine mango, pineapple, shallots, scallions, plum tomatoes, add cilantro, lime juice, vinegar and oil. Set aside.
  3. In a small bowl mix 1/4 cup of cornstarch and some of ice water make a slurry. In a large mixing bowl combine sugar, flour and remaining cornstarch. In a saucepan heat slurry stirring constantly until slurry is clean and pasty. Remove from heat, add ice water. Stir to combine. Add ice water slurry to flour mixture, whisk to make tempura batter.
  4. Preheat deep fryer 400 degrees F.
  5. In a saucepan heat beer sauce.
  6. Dip soft shell crabs into tempura batter and deep fry until crisp and golden brown. When done remove crab to paper towels, let drain and season with salt and pepper. Arrange mango pineapple salsa in center of a plate. Place soft shell crab on top salsa. Add beer sauce to plate.
Baltimore-Style Crab Cakes
14m Easy 99%
No-Bake Coconut Cream Pie with Strawberries and Pineapple
26m Easy 98%
Grilled Strawberry Kebabs with Lemon-Mint Sauce
18m Easy 97%
Crispy Crab Rolls
Andrew Zimmern

Crispy Crab Rolls

10m Intermediate 98%