Soft-shell crab tempura

Soft-shell crab tempura is a Japanese dish featuring whole, young crabs that are battered and deep-fried until crispy. The dish uses the entire crab, including the edible shell, legs, and claws, typically served with tentsuyu dipping sauce and grated daikon. It originates from Japanese cuisine, where tempura techniques were influenced by Portuguese frying methods.

🍽️ Nutrition at a glance

This dish is high in fat and protein due to the deep-fried batter and crab meat, with a moderate amount of carbohydrates from the tempura coating. A typical serving provides a good source of omega-3 fatty acids, vitamin B12, and minerals like zinc and selenium, with an approximate calorie range of 350-450 kcal per serving.

Nutrition breakdown

Calories	400 kcal
Protein	22 g
Carbs	25 g
Fat	24 g
Fiber	1 g
Sugar	1 g
Sodium	580 mg
Vitamin B12	8.5 mcg
Selenium	42 mcg
Zinc	3.2 mg
Phosphorus	210 mg
Omega-3 (EPA+DHA)	0.4 g
Copper	0.8 mg
Vitamin E	1.8 mg
Cholesterol	125 mg

Per 1 serving (about 120g, 2-3 medium crabs) · estimated, varies by recipe

💡 What's interesting

Culturally, soft-shell crab tempura showcases the Japanese philosophy of minimizing food waste by utilizing the entire crab at a specific molt stage. Nutritionally, the quick-frying method helps retain the crab's delicate nutrients while the shell becomes edible, providing additional calcium.