Crispy Tempura Soft-Shell Crab Brioche Sandwich Tips, FAQ & printable recipe

Tips for success

To keep the sandwich from becoming soggy, assemble it immediately before serving. The heat from the freshly fried crab combined with the moisture from the slaw can quickly soften the crispy coating.

If you are serving this for a group, fry all the crabs first and keep them in a warm oven on a wire rack while you finish the assembly, though serving fresh is always superior.

The radish slaw can be prepared an hour in advance to allow the flavors to meld. Use a mandoline to slice the radishes into paper-thin rounds for the best texture.

If you want an extra layer of flavor, add a small amount of finely chopped cilantro or scallions to the slaw, which complements the citrusy notes of the yuzu mayo and the rich, oceanic flavor of the crab perfectly.

Variations

• Spicy Chili Crunch Version: Replace the yuzu kosho with a tablespoon of chili crisp for a more intense, savory heat that pairs beautifully with the fried crab.
• Herb-Infused Batter: Add a teaspoon of finely chopped fresh chives or dill directly into the tempura batter for an extra layer of fresh, herbaceous flavor.

Storage and make-ahead

Fridge

Store leftover yuzu mayo and pickled slaw in airtight containers in the refrigerator for up to 3 days.

Reheat

Fried crab cannot be successfully reheated while maintaining its texture; enjoy immediately.

This sandwich is best enjoyed immediately. If you have leftover components, store the yuzu mayo in an airtight container in the refrigerator for up to three days.

The pickled radish slaw can also be kept in the fridge, but it may soften over time. Do not store the fried crab, as it will lose its crispness and texture, becoming unappealing once refrigerated.

You can prepare the yuzu kosho mayo and the pickled radish slaw up to 24 hours in advance. Keep them in the refrigerator in sealed glass jars. The tempura batter, however, must be mixed right before you are ready to fry to ensure the carbonation remains active and the water stays cold. Toast the brioche buns just before assembly to ensure they remain fresh.

Serving ideas

Serve this sandwich as a main course, perhaps accompanied by a simple side of light green salad or some edamame to keep the meal balanced and thematic. Because the sandwich is quite rich, a drink with a bit of acidity, like a crisp dry white wine or a sparkling yuzu-infused water, would be an excellent pairing to cleanse the palate between bites.

Present the sandwich on a warm plate to ensure the bun stays toasted until the very last bite. If you are serving this to guests, you can cut the sandwich into quarters for an elegant, manageable appetizer-style presentation.

Remember to provide plenty of napkins, as the combination of the crispy batter and the creamy mayo makes for a deliciously messy and interactive dining experience.

Frequently asked questions

Recipe card

Crispy Tempura Soft-Shell Crab Brioche Sandwich

Prep 15 minCook 3 minTotal 18 minServes 1

Ingredients

• 1/2 cup ice-cold sparkling water
• 1/2 cup rice flour
• 3 tbsp mayonnaise
• 1 tsp yuzu kosho
• 1 squeeze lime juice
• 1 cleaned soft-shell blue crab
• 1 pinch matcha salt
• 1 brioche bun, buttered and toasted
• 1/4 cup pickled radish slaw

Instructions

1. In a small bowl, whisk together the mayonnaise, yuzu kosho, and a squeeze of lime juice until well combined. Set this aside. In a separate bowl, whisk the ice-cold sparkling water and rice flour together until just combined; the batter should remain slightly lumpy to ensure maximum crispiness during frying.
2. Heat your frying oil to 375°F (190°C). Carefully dip the cleaned soft-shell blue crab into the tempura batter, ensuring it is lightly and evenly coated. Carefully lower the crab into the hot oil. Fry for approximately 3 minutes until the shell puffs up and turns a beautiful golden brown, reaching an internal temperature of 145°F (63°C). Remove carefully and immediately dust with the matcha salt.
3. Toast the brioche bun until lightly golden and crisp. Spread a generous layer of the prepared yuzu kosho mayo on both halves of the bun. Place the hot, crispy fried soft-shell crab on the bottom bun. Top with the pickled radish slaw, cover with the top bun, and press down lightly before slicing in half to reveal the texture.

Contains: gluten, crustaceans, eggs, milk

Estimated nutrition per serving

Calories

480

Protein

18.5 g

Carbohydrates

32 g

Fat

31 g

Fiber

1.5 g

Sugar

4 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.