Recipe courtesy of Rick Moonen
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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.

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