Recipe courtesy of Rick Moonen
Level:
Intermediate

Ingredients

Tempura Batter:
Balamic Syrup:
Red Pepper Syrup:
Wasabi Cream:

Directions

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.

IDEAS YOU'LL LOVE

Crab Cakes

Recipe courtesy of Ina Garten

Crab Cake Sliders

Recipe courtesy of Food Network Kitchen

Corn Cakes with Crab and Smoky Avocado Yogurt

Recipe courtesy of Bobby Flay

Quick Shells and Cheese

Recipe courtesy of Ree Drummond

Mini Crab Cakes and Cajun Tartar

Recipe courtesy of Trisha Yearwood

Sausage-Spinach Stuffed Shells

Recipe courtesy of Food Network Kitchen

Baltimore Orioles Maryland Crab Cakes

Recipe courtesy of ARAMARK

Crab Cakes with Roasted Red Pepper Sauce

Recipe courtesy of Rachael Ray

Soft Shell Crab Basket

Recipe courtesy of Tyler Florence

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking