Recipe courtesy of Fredric Byarm
Show: Chef Du Jour
Total:
25 min
Active:
10 min
Yield:
4 servings
Level:
None

Ingredients

Directions

In a saucepan bring apple juice to a boil and reduce to a sugar syrup. Add beer. Do not foam. Bring to a boil. Lower heat, let reduce by 2/3. Set aside.

In a large bowl combine mango, pineapple, shallots, scallions, plum tomatoes, add cilantro, lime juice, vinegar and oil. Set aside.

In a small bowl mix 1/4 cup of cornstarch and some of ice water make a slurry. In a large mixing bowl combine sugar, flour and remaining cornstarch. In a saucepan heat slurry stirring constantly until slurry is clean and pasty. Remove from heat, add ice water. Stir to combine. Add ice water slurry to flour mixture, whisk to make tempura batter.

Preheat deep fryer 400 degrees F.

In a saucepan heat beer sauce.

Dip soft shell crabs into tempura batter and deep fry until crisp and golden brown. When done remove crab to paper towels, let drain and season with salt and pepper. Arrange mango pineapple salsa in center of a plate. Place soft shell crab on top salsa. Add beer sauce to plate.

IDEAS YOU'LL LOVE

Stuffed Shells Bolognese

Recipe courtesy of Food Network Kitchen

Almost-Famous Soft Pretzels

Recipe courtesy of Food Network Kitchen

Crab Quiche

Recipe courtesy of Susan Mason

Crab-Boil Sliders with Homemade Coleslaw

Recipe courtesy of Valerie Bertinelli

Crab Cakes with Sassy Tartar

Recipe courtesy of Sandra Lee

Soft Shell Crab

Recipe courtesy of Seth Raynor

Soft Shell Crab Basket

Recipe courtesy of Tyler Florence

Soft Shell Crab Sandwich

Recipe courtesy of Rachael Ray

Trending Videos 6 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

          Get Cooking