Name: Soft Shell Crab with Tempura Batter and Dipping Sauces
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

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.

Soft Shell Crab with Tempura Batter and Dipping Sauces

Ingredients

Tempura Batter:

Balamic Syrup:

Red Pepper Syrup:

Wasabi Cream:

Directions

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