Alaskan King Crab Tempura
Alaskan King Crab Tempura might be just the Japanese recipe you are searching for. This dairy free and pescatarian recipe serves 24. This hor d'oeuvre has 445 calories, 2g of protein, and 42g of fat per serving. A mixture of salt, tablespoon ginger root, peppercorns, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 1 hour and 10 minutes.
Fill a pot (which will be large enough to submerge all the crab legs) with water, bring to a boil, and add vinegar, coriander, mustard seed, chiles, peppercorns and salt. Cook the crab legs until they turn bright pinkish orange, about 15 to 20 minutes.
Remove and let cool until easy to handle.
While the crab is cooling, make the sauce.
Combine orange juice, soy sauce, teriyaki sauce, rice vinegar, tomato paste, chile, and ginger root in a small saucepan over medium heat and let reduce by half.
Remove from heat and whisk in honey.
Break crab meat from the shell.
To make tempura, mix flour, cornstarch, and baking powder in a bowl. Dredge the crab pieces in this dry mix, shaking any excess back into the bowl. Then add seltzer to the flour mixture in a stream while whisking constantly to make it into batter. Season with salt and pepper.
Heat canola oil to 375 degrees F in a deep fryer, or according to the manufacturer's instructions for similar foods. Dip each piece of crab in the batter, and add the to deep-fryer basket. Fry until golden brown.
Drain on paper toweling and serve warm.
Recommended wine: Chardonnay, Muscadet, Riesling
Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Lapis Luna Chardonnay. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 13 dollars per bottle.
Lapis Luna ChardonnayOrange zest, ripe pineapple, toast, and vanilla on the nose. Full-bodied, fresh and lively, with lush white peach and ripe apple flavors leading to a savory buttered finish.