Crispy Soft Shell Crab

with wasabi mayonnaise & crunchy vegetable salad

Oliver Macmillan, Head Chef at The Hadleigh Ram



Serves 6


For the Crab

6 soft shell crabs
200g semolina
200g cornflower
150ml semi skimmed milk

For the Wasabi Mayonnaise

1 Jar Mayonnaise
1 Tube wasabi paste
Salt & pepper

For the Vegetable Salad

100g Mange tout
1 Bunch asparagus
150g Broad beans
150g Peas fresh/frozen
1 red onion
1 red pepper
½ Mooli Radish
I pack of Pok Choi
2 Limes


1.    Prepare the salad; peel and slice the red onion, slice the mange tout, asparagus, mooli radish, pokchoi and red pepper. Add the peas and broad beans, mix together well.

2.    Mix the wasabi into the mayonnaise to taste and season. Add a small amount of the wasabi mayonnaise to your salad to dress and keep the rest aside for dipping your crab in.

3.    Take the crab and dip it into the milk. In a separate bowl, mix together the semolina and cornflower. Take the crab out of the milk and coat it in the flour and semolina mix. After it has been coated in flour, gently place into the fryer. Cook for three minutes, turning it over a few times.

4.    Once cooked place on top of the salad and add some wasabi mayonnaise to the plate. Add a lime wedge and serve.