Salted Egg Yolk Softshell Crab is a modern take on classic Chinese flavors, balancing the richness of buttery salted egg yolk with the crisp texture of deep-fried crab and a hit of heat from jalapeños and dried chilies.
This dish is the perfect appetizer for seafood lovers, delivering bold umami, creamy richness, and irresistible crunch in every bite. Whether you’re making it for a special occasion or a weekend indulgence, this salted egg yolk softshell crab will steal the show!
Tips for the Best Salted Egg Yolk Softshell Crab
🔥 Bake the egg yolks – This step releases their natural oil, enhancing the sauce.
🔥 Double dredge for extra crunch – The dry-wet-dry batter method gives a perfectly crisp coating.
🔥 Season immediately after frying – This locks in flavor while the crabs are still hot.
Salted Egg Yolk Softshell Crab – Crispy, Umami-Rich Perfection
2-4
servings30
minutes10
minutesIngredients
- Softshell Crabs
4-6 4-6 softshell crabs
- Dry Batter
120 g 120 cornmeal
80 g 80 all-purpose flour
40 g 40 cornstarch
0.5 tsp 0.5 baking powder
2 tsp 2 dashi powder
- Wet Batter
75 g 75 dry batter mix
100 g 100 milk or buttermilk
1 tsp 1 dashi powder
- Salted Egg Yolk Sauce
12 12 salted egg yolks
80 mL 80 neutral oil
2 tsp 2 sugar
0.5 ts 0.5 salt
0.5 tsp 0.5 MSG
1 1 jalapeño, finely diced
2 2 stalks scallions, thinly sliced
4 4 dried Chinese chilies, rough chopped
- Garnish
crispy garlic
crispy basil or lime leaves
Directions
- Prepare the Softshell Crabs
- Clean the crabs by cutting off their face, gills, and tails.
- Set aside on a paper towel to remove excess moisture.
- Make the Batter
- In a bowl, mix all the dry batter ingredients together.
- In another bowl, combine 75g of the dry batter mix with milk (or buttermilk) and dashi powder to create a smooth wet batter.
- Coat & Fry the Softshell Crabs
- Dredge each crab in the dry batter, then dip it in the wet batter, and finally coat it again in the dry batter.
- Heat oil to 350°F (175°C).
- Fry the crabs for 4-5 minutes, until golden brown and crispy.
- Remove from the oil and season immediately with salt.
- In the remaining oil, fry garlic or basil/lime leaves for a crispy garnish (be careful of splashes! I used a splash guard)
- Make the Salted Egg Yolk Sauce
- Preheat the oven to 350°F (175°C).
- Place salted egg yolks on a baking sheet and bake for 10 minutes to release their natural oils. Let cool.
- In a food processor, blend the egg yolks until they reach a fine, crumbly consistency.
- In a pan over medium-low heat, add oil and the blended egg yolks with salt.
- Once the mixture starts to bubble, add sugar, MSG, jalapeños, scallions, and dried chilies. Stir until combined and smooth.
- Toss & Serve
- Toss the fried softshell crabs in the warm salted egg yolk sauce until fully coated.
- Garnish with crispy garlic and crispy basil for extra crispiness.
- Serve immediately and enjoy!
FAQ: Salted Egg Yolk Softshell Crab
1. Can I use regular crab instead of softshell crab?
Yes! You can use crab legs or stone crab claws, but they’ll need to be cracked before frying and peeled before eating.
2. Where can I buy salted egg yolks and softshell crab?
You can find salted egg yolks at Asian grocery stores, usually in vacuum-sealed packs. For softshell crabs, check the frozen section at your local grocery store or check for any seafood importers in your location.
3. Can I make the sauce ahead of time?
Yes! The salted egg yolk sauce can be stored in the fridge for up to 5 days and reheated before use.
4. What if I don’t have dashi powder?
You can substitute chicken bouillon powder or mushroom seasoning for a similar umami boost.
