Crispy Soft Shell Crab Sliders

Ingredients

• 120g Cornflour (cornstarch)
• 60g Plain flour
• 30g Rice flour
• 6g Salt
• 3g White pepper
• 2g Black pepper
• 4g Garlic powder
• 3g Baking powder
• 3g Paprika or chilli powder (optional)
• Soft shell crabs
• 2 Eggs
• Slider buns
• President French Butter (Demi-Sel/Salted)
• Housemade jalapeño mayo
• Fresh coriander

Method

1. Clean the soft shell crab, removing the gills, then cut the eyes and face off using a pair of scissors.
2. Press the crab to squeeze out any excess water.
3. Prepare the dry batter by mixing the cornflour, plain flour, rice flour, salt, white pepper, black pepper, garlic powder, baking powder, and optional paprika or chilli powder.
4. Drench the crab in beaten eggs, then coat thoroughly in the dry batter mix.
5. Deep fry the crabs at 170-180°C for 3 to 4 minutes until golden and crispy.
6. Cut the slider buns and toast them in a hot pan with melted President salted butter until they absorb the butter and get toasted.
7. Finely chop the fresh coriander.
8. Assemble the sliders by placing the fried soft shell crab on the bottom bun, drizzling with housemade jalapeño mayo, topping with fresh coriander, and closing with the top bun.