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

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.