In the Kitchen with a Southern Sushi Chef

Soft Shell Crab Futomaki

Here are two tasty versions of a Soft Shell Crab Futomaki, or Spider Roll. The first is classic and uses ingredients commonly used for sushi. Feel free to add sesame seeds and or scallions. The second roll has a contemporary flair and uses panko tossed with a new sushi ingredient - coconut. When making either roll, be sure to work quickly making the rolls while the prepared crabs are still hot.

Soft Shell Crab Futomaki

For each roll:1 4in x 7in piece nori

about 2/3 cup prepared sushi ricecucumber stick

about 1/2 tablespoon masago fish roe

1 soft shell crab, cleaned and patted dry

flour for dredging

tempura batter

oil for frying

Tempura Batter

1 egg

1 cup ice water + ice

1 cup all purpose flour

Beat egg in a bowl. Add ice water (including ice) in the bowl. Add flour in the bowl and mix lightly. Do not overmix the batter.

In a medium sized frying pan, heat oil to about 340 degrees F. Dredge soft shell crab in flour, shaking off excess flour. Dip crab into tempura batter. Fry in prepared oil until golden brown or about 2-2 1/2 minutes per side. Drain on paper towels and set aside.

Place the nori vertically on a bamboo rolling mat, rough side facing upwards. Using the technique for preparing thick sushi rolls, spread the rice on the bottom 2/3 of the nori. Place roe and cucumber horizontally in the middle of the rice. Place prepared soft shell crab on top of cucumber and roe, making sure that the claws extend beyond the sides of the nori. Roll according to the thick roll method. Let roll rest seam side down on the cutting surface for 2 minutes before cutting into 5 pieces.

Coconut Soft Shell Crab

For each roll:

1 4in x 7in piece nori

about 2/3 cup prepared sushi rice

thin strip of mango, ripe but firm

about 1 tablespoon chopped scallions

1 soft shell crab, cleaned and patted dry

flour for dredging

1/4 cup panko, Japanese bread crumbs

1/4 cup unsweetened coconut flakes

1 egg, beaten and mixed with 1 tablespoon water

oil for frying

In a medium sized frying pan, heat oil to about 340 degrees F. Mix panko and coconut flakes together in a small bowl. Dredge soft shell in flour, shaking off excess flour. Dip crab into egg mixture, then into coconut crumb mixture. Fry in prepared oil until golden brown, or about 2-2 1/2 minutes per side. Drain on paper towels and set aside.

Place the nori vertically on a bamboo rolling mat, rough side facing upwards. Using the technique for preparing thick sushi rolls, spread the rice on the bottom 2/3 of the nori. Place mango horizontally in the middle of the rice. Sprinkle with scallions. Top the mango and scallions with the prepared soft shell crab, making sure that the claws extend beyond the sides of the nori. Roll according to the thick roll method. Let roll rest seam side down on the cutting surface for 2 minutes before cutting into 5 pieces.