Tempura Of Soft Shell Crabs Recipes

SOFT SHELL CRAB WITH TEMPURA BATTER AND DIPPING SAUCES

Soft Shell Crab with Tempura Batter and Dipping Sauces image

Provided by Food Network

Number Of Ingredients 19

Ingredients

corn or peanut oil, for frying
soft-shell crabs
3/4 cup flour
2 teaspoons baking powder
1 cup seltzer water, ice cold
Salt and cayenne pepper, to taste
2 1/2 cups Balsamic vinegar
1 cup Port wine
1 onion, diced
3 cups red pepper juice
1/4 cup honey
1 cup Port wine
Salt, to taste
1/4 teaspoon arrowroot
1/4 cup Wasabi powder
1/4 cup water
1/2 cup creme fraiche
1 1/2 tablespoons lemon juice
Salt, to taste

Steps:

For Tempura Batter: Whisk together ingredients. Can be used for up to 1 hour. Keep cold!
For Crabs: Heat 1/4-inch of corn or peanut oil in a heavy skillet until very hot but not smoking. Fry the crabs in batches for about 2 minutes on the first side, then turn and fry for another minute. The crust should be golden. Be prepared the crabs will split when you fry them; a splatter screen will come in handy.
Drain on paper towels and serve with dipping sauces.
For Balsamic Syrup: Put all ingredients together and reduce over medium heat, down to 1/4 of its liquid. Strain and discard onion.
For Red Pepper Syrup: Combine all ingredients in a saucepan. Reduce down to 3/4 of a cup. Thicken with the arrowroot.
For Wasabi Cream: Dissolve Wasabi in water. Whisk in creme fraiche and lemon juice. Season with salt.

TEMPURA OF SOFT-SHELL CRABS

Tempura Of Soft-Shell Crabs image

Provided by R. W. Apple Jr.

Categories appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

8 cleaned soft-shell crabs
1 cup flour
1/4 teaspoon baking soda
2 ice cubes
Peanut oil for deep frying
Sea salt to taste

Steps:

Lay crabs backside down on a cutting board, and cut in half lengthwise, so that each half has a claw.
Stir about 1 1/4 cups water into the flour to make a smooth, thick batter. Add baking soda and ice cubes.
Pour enough oil into a deep pot to fill it halfway, and heat to 375 degrees. (To test, carefully sprinkle a drop or two of water into the pot. If the oil rumbles, it's not hot enough. If it crackles, it is.)
Dip crab pieces, four at a time, into batter, and immediately drop into hot oil. Stir after several seconds to separate the pieces, then cook until golden brown, 30 to 45 seconds. Drain on paper towels. Repeat with remaining crab pieces. Salt to taste, and serve immediately.

TEMPURA SOFT SHELL CRAB AND ASPARAGUS WITH YUZU-MAUI ONION SALAD

Tempura Soft Shell Crab and Asparagus with Yuzu-Maui Onion Salad image

Provided by Ming Tsai

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 cups rice flour
1 teaspoon chile powder
2 tablespoons raw sesame seeds
1 quart cold soda water
4 cleaned soft shell crabs, primes or hotels
12 medium, peeled asparagus
1 maui onion cut into thick 1/2-inch rings
1 large, peeled and rough chopped maui onion (walla-walla or vidalia would work)
1/3 cup yuzu or ponzu or rice wine vinegar
1 teaspoon sugar
1 tablespoon soy sauce
1 teaspoon sesame oil
Salt and black pepper to taste
4 cups salad mix containing mizuna and tatsoi

Steps:

In a large bowl, mix flour, chile powder and sesame seeds. Whisk in soda water until a pancake batter consistency is achieved. In one hand, grab one crab, 3 asparagus and 2 onions rings and completely coat in the batter. Lightly drop in 350 degree oil and fry for 4 to 5 minutes until golden brown. Season with salt and drain on paper towels. Repeat with remaining crabs, asparagus and onion.
In a food processor, puree everything together until smooth. Check for seasoning. Toss the salad lightly with the vinaigrette.
PLATING On a large plate, drizzle some remaining vinaigrette. Place a small mound of salad and top with the tempura crab sliced in half.

TEMPURA SOFT-SHELL CRAB

Tempura Soft-Shell Crab image

From Coastal Living. Meant to be served with crab dipping sauce and asian slaw. I do not use whole crabs, I make this in a kind of "crab cake" like patty by just using lump crab meat and battering that and then frying. But if you do this, make sure you fry the meat for less time than the crabs. I also cut this down, the only tricky part is the egg yolk. I just save the white, and then use what I estimate to be 1/4 of the egg yolk, then scramble the remainder to give to my dogs, or course you could throw it away too! :D I also often leave out the asian pear. If you decide to make the trio, make the slaw first since it has to chill 2 hours.

Provided by SarahBeth

Categories Crab

Time 1h

Yield 8 crabs, 4 serving(s)

Number Of Ingredients 7

Ingredients

vegetable oil, enough to fry your amount of crab with
1 1/2 cups cake flour or 1 1/2 cups all-purpose flour
3/4 teaspoon sea salt or 3/4 teaspoon kosher salt
1 large egg yolk
1 1/4 cups soda water
8 jumbo soft-shell crabs, dressed
toasted sesame seeds, to garnish

Steps:

Pour oil to a depth of 1 inch into a large Dutch oven, and heat to 350°.
In a medium bowl, combine flour and salt.
Stir yolk into soda water in a 2-cup measure until blended; pour over flour mixture, and, using a large fork, gently combine (the batter should remain slightly lumpy and should have the consistency of heavy cream).
Dip 2 crabs into batter, letting excess batter drip back into bowl, and carefully slip into the hot oil, top-side down. Fry 1 1/2 minutes per side, until golden brown and crisp. Drain on paper towels, then transfer to a baking sheet, and keep warm in a 200° oven. Repeat with remaining oil and crabs.
Garnish with toasted sesame seeds and serve with Asian Slaw and Crab Dipping Sauce.

Nutrition Facts : Calories 236.2, Fat 2, SaturatedFat 0.6, Cholesterol 85.2, Sodium 577.7, Carbohydrate 40.3, Fiber 0.9, Sugar 0.2, Protein 12.5

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