Soft shell crab tempura in Seabrook

- Merlion Restaurant was located in a small cottage with a 184 square foot kitchen in Seabrook for three decades but is now moving to a waterfront location with an 800 square foot cooking area. Visitors to the new restaurant space can enjoy the cuisine inside or on the patio.

Chef Andrew Lobeck demonstrates how to prepare soft shell crab tempura with help from FOX 26 News segment contributor and food talk radio show host Cleverley Stone. Lobeck covers the soft shell crab tempura with caramelized green apples and white wine butter sauce.

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