TEMPURA SOFTSHELL CRABS WITH ASIAN SALAD AND CITRUS GASTRIQUE
Provided by Emeril Lagasse
Yield 2 servings
Number Of Ingredients 32
Steps:
- For the softshells: To clean, remove the tail, gills, and eyes. Season with salt and pepper. For the tempura batter: Whisk all the ingredients resulting in a smooth batter. Season with salt and pepper. Dip the softshell into the tempura batter, shaking off any excess. Remove the basket from the fryer.
- First, carefully holding the top of the softshell, drag the legs through the oil first, for 1 minute. This will allow the individual legs to fry separately instead together. Then lay the softshell, top side down, into the oil. Fry for 2 to 3 minutes or until golden, flip the softshell over and continue frying for additional 2 to 3 minutes. Remove from the fryer and allow to drain on a paper-lined plate.
- To assemble, toss the salad ingredients in a large bowl. Mound the salad in the center of the platter. Arrange the softshell around the salad. Drizzle the gastrique over the entire platter. Garnish with the chopped peanuts, chopped chives, Essence, and long chives.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
TEMPURA SOFT-SHELL CRAB
From Coastal Living. Meant to be served with crab dipping sauce and asian slaw. I do not use whole crabs, I make this in a kind of "crab cake" like patty by just using lump crab meat and battering that and then frying. But if you do this, make sure you fry the meat for less time than the crabs. I also cut this down, the only tricky part is the egg yolk. I just save the white, and then use what I estimate to be 1/4 of the egg yolk, then scramble the remainder to give to my dogs, or course you could throw it away too! :D I also often leave out the asian pear. If you decide to make the trio, make the slaw first since it has to chill 2 hours.
Provided by SarahBeth
Categories Crab
Time 1h
Yield 8 crabs, 4 serving(s)
Number Of Ingredients 7
Steps:
- Pour oil to a depth of 1 inch into a large Dutch oven, and heat to 350°.
- In a medium bowl, combine flour and salt.
- Stir yolk into soda water in a 2-cup measure until blended; pour over flour mixture, and, using a large fork, gently combine (the batter should remain slightly lumpy and should have the consistency of heavy cream).
- Dip 2 crabs into batter, letting excess batter drip back into bowl, and carefully slip into the hot oil, top-side down. Fry 1 1/2 minutes per side, until golden brown and crisp. Drain on paper towels, then transfer to a baking sheet, and keep warm in a 200° oven. Repeat with remaining oil and crabs.
- Garnish with toasted sesame seeds and serve with Asian Slaw and Crab Dipping Sauce.
Nutrition Facts : Calories 236.2, Fat 2, SaturatedFat 0.6, Cholesterol 85.2, Sodium 577.7, Carbohydrate 40.3, Fiber 0.9, Sugar 0.2, Protein 12.5
SOFT SHELL CRAB WITH TEMPURA BATTER AND DIPPING SAUCES
Steps:
- 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.
CRAB AND ASPARAGUS SOUP
This is such an easy soup, yet it is elegant enough for special occasions. To effectively cut corn kernels off the ear, stand the cob up vertically with the stem end on the cutting boards. Slice down the length of the cob with a knife.
Provided by Food Network
Categories main-dish
Time 25m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Bring the chicken broth to a boil in a large pot. Add the asparagus and corn; stir. Add the sherry and white pepper; stir. Cook for 3 minutes, or until the asparagus is bright green in color.
- Stir the cornstarch mixture into soup, adding it gradually, until lightly thickened. The soup should not be as thick as a sauce.
- Once the soup is thickened, add the crabmeat and scallions. Stir well, and serve immediately.
ASPARAGUS AND CRAB SALAD
This is a tasty side dish that can be served as a vegetable or a salad. It's perfect for family gatherings.
Provided by Diane H
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 40m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat an oven to 430 degrees F (225 degrees C).
- Toss the asparagus, tomatoes, and olive oil together in a bowl until the vegetables are evenly coated; season with salt and pepper. Pour into a baking dish; sprinkle 1 minced clove of garlic over the mixture.
- Roast in the preheated oven until tender, about 9 minutes. Set aside to cool. Cut the asparagus into 2 inch pieces.
- Cook the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Remove the bacon to a plate lined with paper towels, reserving 2 tablespoons of the bacon drippings in the skillet. Add the crabmeat to the hot bacon drippings and cook until warmed through, 2 to 3 minutes. Transfer to a large mixing bowl; add the asparagus, tomatoes, and hearts of palm.
- Whisk the lemon juice, olive oil, and 1 minced clove garlic together in a small bowl; season with salt and pepper. Pour the dressing over the salad and toss to coat. Sprinkle the bacon over the salad just before serving.
Nutrition Facts : Calories 173.2 calories, Carbohydrate 12.9 g, Cholesterol 17.2 mg, Fat 10.3 g, Fiber 2.8 g, Protein 8.8 g, SaturatedFat 2.1 g, Sodium 613.7 mg, Sugar 4.6 g
TEMPURA OF SOFT-SHELL CRABS
Steps:
- Lay crabs backside down on a cutting board, and cut in half lengthwise, so that each half has a claw.
- Stir about 1 1/4 cups water into the flour to make a smooth, thick batter. Add baking soda and ice cubes.
- Pour enough oil into a deep pot to fill it halfway, and heat to 375 degrees. (To test, carefully sprinkle a drop or two of water into the pot. If the oil rumbles, it's not hot enough. If it crackles, it is.)
- Dip crab pieces, four at a time, into batter, and immediately drop into hot oil. Stir after several seconds to separate the pieces, then cook until golden brown, 30 to 45 seconds. Drain on paper towels. Repeat with remaining crab pieces. Salt to taste, and serve immediately.
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