Recipe courtesy of
Total:
45 min
Active:
20 min
Yield:
2 servings
Level:
Advanced

Ingredients

Tempura Batter:
Almond Brown Butter Vinaigrette:
Almond Puree:

Directions

Peel the oranges, leaving no pith, and segment ("V" cut between the membranes). Cut the segments into a small dice. Reserve the juice for the vinaigrette.

Peel the carrot and shave on a mandoline with the julienne attachment.

Peel off the outer leaves of the artichoke. Peel the skin at the base. Cut the top of the artichoke where the leaves start. Remove the choke. Cut into 4 wedges. Juice half the lemon in a quart of water and add to a saucepot. Add the cleaned artichoke and simmer until tender. Refresh in cold water and reserve.

Peel the fennel and shave on a mandolin. Hold in acidulated water (water to cover with the other half of the lemon squeezed into it) until ready to use.

Heat oil to 350 degrees F.

Trim the bottom flap, eyes, and lungs of the crabs with a pair of kitchen scissors. Reserve.

Submerge the crabs in the Tempura Batter. Sprinkle the top with the almonds. Deep-fry until golden brown. Drain on paper towels and season with salt and pepper. Reserve.

Add the salad to a mixing bowl. Season with salt and pepper and 1/2 of the vinaigrette. Arrange in the center of a plate. Arrange the crabs atop. Make 5 pools of the almond puree around the salad. Add the diced blood oranges to the remaining vinaigrette and drizzle around.

Tempura Batter:

Put the rice flour, salt, and pepper into a mixing bowl and form a well in the center. Add the egg yolk and water to the center of the bowl all at once. Whisk, starting from the center slowly moving outward, incorporating the dry ingredients. Stop mixing when just incorporated. Reserve until ready to use in a cold place.

Almond Brown Butter Vinaigrette:

Preheat the oven to 325 degrees F.

Toast the almonds on a cookie sheet until golden brown. Add the butter to a saucepot and cook over medium-high heat until golden brown. Remove from the heat and add the vinegar, juice, salt, pepper, and nuts. Reserve.

Almond Puree:

Preheat the oven to 325 degrees F.

Toast the almonds on a cookie sheet until golden brown. Add to a saucepot along with the chicken stock and simmer until the nuts are tender. Puree in a food processor until smooth. Season with salt, pepper, and olive oil. Pass through fine strainer. Put in a squirt bottle. Reserve warm until ready to use.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Flat Apple Pie with Perfect Pie Crust

Recipe courtesy of Ree Drummond

Crab Quiche

Recipe courtesy of Susan Mason

Panko-Crusted Salmon

Recipe courtesy of Ina Garten

Sweet Almond Crackers

Recipe courtesy of Ree Drummond

Crab-Boil Sliders with Homemade Coleslaw

Recipe courtesy of Valerie Bertinelli

Parmesan-Crusted Pork Chops

Recipe courtesy of Giada De Laurentiis

Crab Cakes with Sassy Tartar

Recipe courtesy of Sandra Lee

Coriander-Crusted Skate with Spaghetti Squash and Frizzled Brussels Sprout Leaves

Recipe courtesy of Anne Burrell

Soft-Shell Crab Basket

Recipe courtesy of Tyler Florence

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Cupcake Wars

          10am | 9c

          Cupcake Wars

          11am | 10c

          Cupcake Wars

          12pm | 11c

          The Pioneer Woman

          1:30pm | 12:30c

          Beat Bobby Flay

          2:30pm | 1:30c

          Beat Bobby Flay

          3:30pm | 2:30c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c

          Beat Bobby Flay

          10:30pm | 9:30c

          Beat Bobby Flay

          11:30pm | 10:30c

          Chopped

          12am | 11c

          Beat Bobby Flay

          1:30am | 12:30c

          Beat Bobby Flay

          2:30am | 1:30c

          Chopped

          3am | 2c

          Mystery Diners

          4:30am | 3:30c

          Get Cooking