Soft-shell crabs with mediterranean salsa

Crisp-crumbed crab and a lip-smacking Mediterranean style salsa make a great combination in this fabulous recipe from Ed Baines
By Ed Baines
Soft-shell crabs with mediterranean salsa
  • Rating:
  • Serves: 2
  • Cook Time: 5 minutes
  • Effort: medium



  • 3 eggs, beaten
  • 200 ml milk
  • 4 soft shell crab
  • 200 g flour
  • 500 g panko Japanese breadcrumbs

For the salsa

  • 2 red peppers
  • 2 yellow peppers
  • 2 clove garlic, finely chopped
  • 1 red onion, diced
  • 1 tsp capers
  • 4 tinned anchovies
  • 100 g pitted black olives
  • 02 lemons, juice only
  • 1 bunches marjoram, chopped
  • olive oil, to serve


1. Mix the eggs and milk together.

2. Dip the crabs into the flour, and then briefly into the egg mixture. Coat them evenly in breadcrumbs.

3. Heat the oil in a deep fat fryer or wok to 180°C and deep-fry the crabs for 4 minutes.

4. Meanwhile, make the salsa. Grill the peppers on all sides then peel off the skin and finely dice them.

5. Place the garlic, red onion, capers, anchovy fillets, olives and lemon juice into a food processor and blend for 2 minutes. Add the peppers to the salsa and stir in the marjoram.

6. Serve the crab and salsa together, drizzled with a little extra olive oil.

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