Tempura Soft-shell Crab with Asian Slaw

Tempura Soft-shell Crab with Asian Slaw
Photo by Jean Allsopp


  • 1 ½ cups cake flour or all-purpose flour
  • Garnish: toasted sesame seeds
  • 1 large egg yolk
  • Canola or vegetable oil
  • 1 ¼ cups soda water
  • Asian Slaw
  • ¾ teaspoon sea salt or kosher salt
  • + 2 more ingredients
    • 8 jumbo soft-shell crabs, dressed
    • Crab Dipping Sauce

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 ...

View full recipe at My Recipes


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