Recipe courtesy of Rick Moonen

Soft Shell Crab with Tempura Batter and Dipping Sauces

  • Level: Intermediate
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Ingredients

corn or peanut oil, for frying

soft-shell crabs

Tempura Batter:

3/4 cup flour

2 teaspoons baking powder

1 cup seltzer water, ice cold

Salt and cayenne pepper, to taste

Balamic Syrup:

2 1/2 cups Balsamic vinegar

1 cup Port wine

1 onion, diced

Red Pepper Syrup:

3 cups red pepper juice

1/4 cup honey

1 cup Port wine

Salt, to taste

1/4 teaspoon arrowroot

Wasabi Cream:

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.

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