Tempura Soft Shell Crab Burger with Mayo-Sriracha Coleslaw

Posted by Fassler Admin on


Recipe from Jamie Lu (Instagram @anythingjamie)
Serves (no. of pax): 2 pax
Preparation Time (mins): 30 mins (Preparation and Cooking time)
Difficulty Level: Easy




3 Pcs 

Soft Shell Crabs

3 Pcs

Soft Butter Buns

½ Tbsp


3 Tbsp

Flour (for dusting)


Tempura Flour 



1 Cup

Shredded Cabbage

1 Cup

Shredded Purple Cabbage

2-3 Tbsp

Japanese Mayonnaise 

2-3 Tbsp

Sriracha Sauce 



  1. Shred cabbage and purple cabbage. Ensure they are drained well before adding the dressing.
  2. Add Japanese mayonnaise and sriracha to the shredded vegetables. Cover and refrigerate it while prepping the burger.
  3. Pat dry Soft Shell Crabs and coat it with flour. Lightly shake off excess flour.
  4. Prepare tempura batter with tempura flour and water. Dip soft shell crab into tempura batter. 
  5. Heat up vegetable oil in a pot. Deep fry soft-shell crabs till brown. Drain excess oil on a cooling rack. 
  6. On a frying pan, toast butter buns in melted butter. Remove when the bottom side of the bun crisp up. 
  7. Assemble the burger – add coleslaw and soft-shell crab and top with a buttered bun.

Note: Do ensure that your soft-shell crabs are dry.


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