Recipe courtesy of Rick Moonen

Soft Shell Crab with Tempura Batter and Dipping Sauces

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  • Level: Intermediate


Tempura Batter:

Balamic Syrup:

Red Pepper Syrup:

Wasabi Cream:


  1. For Tempura Batter: Whisk together ingredients. Can be used for up to 1 hour. Keep cold!
  2. 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.
  3. Drain on paper towels and serve with dipping sauces.
  4. For Balsamic Syrup: Put all ingredients together and reduce over medium heat, down to 1/4 of its liquid. Strain and discard onion.
  5. For Red Pepper Syrup: Combine all ingredients in a saucepan. Reduce down to 3/4 of a cup. Thicken with the arrowroot.
  6. For Wasabi Cream: Dissolve Wasabi in water. Whisk in creme fraiche and lemon juice. Season with salt.