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Soft Shell Crab Souvlaki Recipe by MasterChef George Calombaris – World on a Plate

Hey you all!

If you are following me on social media, you very well know by now that I got to meet MasterChef George Calombaris at World On a Plate International Food Festival. I have always looked forward to every season of MasterChef Australia only for him! 😀 His accent is something I could play on repeat mode and his cooking makes me go weak in the throat knee.

While I was there for the Masterclass, George shared a recipe of his classic Soft Shell Crab Souva (Souvlaki) which I’m sharing with you all 🙂 SOFT SHELl CRAB(2)So there are different portions of this dish to be made in order to create this dish – Smoked Mayonnaise, Picked mint and Coriander, Soft Shell Crab, Pickled Cucumber and Paratha Bread. I’ll break them down so that it’s easier to understand 🙂 Smoked Mayonnaise: Ingredients you need:

  • Sunflower Oil ( 1 liter)
  • Pasteurized egg yolks ( 100 to 200 gm)
  • White wine (50 ml)
  • Salt to taste
  • Smoking chips (100 gm)


  • Place the sunflower oil in a large gastro. Sunflower oil is easily available at departmental stores or you can buy sunflower oil online as well if you are one of those who shop online for grocery
  • In a smoking gun/smoker light the chips and smoke the oil
  • Allow the oil to cool and blend the egg yolk with the white wine vinegar
  • Gradually emulsify in the oil until a thick mayonnaise is formed
  • Add the salt and store in piping bags in the fridge.

Picked mint and Coriander: Picked mint and coriander is nothing but picking fresh mint and coriander and washing them to use when needed. Soft Shell Crab Ingredients needed:

  • Soft Shell Crab (150 – 200 gm)
  • Rich Flour ( 70 to 80 gm)
  • Tapioca Flour ( 70 to 80 gm)
  • Curry powder (70 to 80 gm )
  • Salt to taste


  • Mix rice flour, curry powder, tapioca flour and salt evenly and set aside
  • Defrost the crab and wash
  • Remove the helmet of the crab and set aside to dryDredge the crab into the flour
  • Dredge again just before frying

 Pickled cucumber Ingredients you need:

  • Continental cucumbers thinly sliced (1 kg)
  • White wine vinger (100 ml)
  • Sugar (500 gm)
  • Dill (100 gm)
  • Fennel seeds (50g)
  • Coriander seeds (50g)
  • Cumin seeds (25g)


  • Heat the vinegar and sugar in a pan until all the sugar has dissolved
  • Add the coriander seeds, cumin seeds and fennel seeds
  • Allow to cool and add the dill
  • Pour over the cucumber and leave to steep for 24 hours
  • Drain off liquid and store in the fridge

 Paratha Bread Paratha bread ( 1000 portions of 6 inch in diameter 2cm high) The best part about cooking any dish is how to assemble all these together

  • Fry the crab at 200 degrees centigrade
  • Grill the bread until warm and soft
  • Using a squeezy bottle, squeeze roughly 10g of the mayonnaise over the Paratha in a side to side motion
  • Place 10g of cucumber down the middle of the bread
  • Tear a handful of coriander and mint over the bread
  • Place the crab in the center and roll
  • Place the brown pre rolled Souva paper

 And with that, Soft Shell Crab Souva is ready! 😀 I hope you can try this dish that George taught at the World On a Plate MasterClass 🙂 It was so wonderful meeting George Calombaris and you can already see that from the wide smile on my face! ♥ It’s an experience I would remember always.

So…who is your favourite chef? Let us know in the comments below 🙂

PC – @sartorialsecrets

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