SOFT SHELL CRAB WITH TEMPURA BATTER AND DIPPING SAUCES

Soft Shell Crab with Tempura Batter and Dipping Sauces image

Provided by Food Network

Number Of Ingredients 19

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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

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.