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Crispy tempura soft shell crab, marinated in umami-rich flavors, served with tangy sunomono vegetables, creamy dashi mayo, and garnished with smoked salmon roe, micro shiso, and vibrant watermelon radish. Enjoy Kyle’s Crispy Umami Soft Shell Crab from Hell’s Kitchen Season 23!

Hell's Kitchen
Gordon Ramsay hosts a fiery cooking competition in which the winner receives a head chef position. Tune in Thursdays at 8/7c on Fox. Stream next day on Hulu.
45MINS
Total Time
$12.16
Cost Per Serving
Ingredients
Servings
2
us / metric
Marinated Crab

4 Tbsp
Soy Sauce

3 Tbsp
Rice Vinegar

1 Tbsp
Sriracha

1/4 tsp
Kosher Salt

2
Soft Shell Crab
Fresh, Cleaned

1 Tbsp
Yuzu Kosho
Tempura

3/4 cup
All-Purpose Flour, sifted

1/2 cup
Rice Flour, sifted

4 Tbsp
Corn Starch

2 Tbsp
Baking Powder

2 tsp
Kosher Salt

10 fl oz
Sparkling Water
Dashi

16 fl oz
Water

1/2 cup
Soy Sauce

5 2/3 cups
Dried Seaweed, roasted

1/2 cup
Kombu Powder

2 cups
Bonito Flakes

2 Tbsp
Chipotle Pepper Sauce

1 Tbsp
Furikake

1 tsp
Small Thai Chili Pepper, minced
Dashi Mayo

2 tsp
Yuzu Kosho

1/2
Orange, zested

0.5 fl oz
Orange Juice

to taste
Kosher Salt

1 1/4 cups
Japanese Kewpie Mayonnaise
Sunomono Veg

2 oz
Rice Vinegar

1 Tbsp
Granulated Sugar

1 Tbsp
Yuzu Kosho

2 tsp
Clam Juice

4 Tbsp
Dried Seaweed

1/2 cup
Thinly Sliced Cucumber
Salted and Dried

1/4
Yellow Onion, thinly sliced

1
Radish, thinly sliced
Garnish

1/2 tsp
Fish Roe
Smoked Salmon

to taste
Perilla Leaves

to taste
Watermelon Radishes, julienned