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Tempura Soft Shell Crab Salad Recipe

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0 votes | 1263 views
Servings: 6

Ingredients

Cost per serving $10.20 view details
  • 6 x Soft shell crabs
  • 2 c. Finely julienned carrots
  • 2 c. Finely julienned beets
  • 2 c. Finely julienned parsnips
  • 1 c. Mixed baby savory salad greens
  •     (such as mizuna, cress, arugula red mustard, etc.)
  • 1/2 c. Walnut Oil Vinaigrette see * Note
  •     Oil for deep frying
  • 1 lrg Egg yolk
  • 1 c. Ice water
  • 1 c. Flour
  •     (or possibly 1/2 c. each wheat and rice flour)
  •     Edible flower petals
  •     (such as bachelor buttons or possibly calendula)
  •     Rinsed salmon caviar

Directions

  1. Carefully rinse and clean soft shell crabs. Pat dry and set aside. Arrange julienned vegetables and greens attractively on plates. Drizzle vinaigrette around.
  2. For the batter, beat egg yolk and water together till just mixed. Pour flour in all at once and mix with a few strokes till ingredients are loosely combined. Batter will be a little lumpy. Use immediately.
  3. Lightly dust crab with flour then dip in batter and deep fry in preheated 360 degree oil for 3 to 4 min or possibly till crabs are golden and crisp. Cut crabs in half and arrange alongside vegetables with legs upright. Garnish with a sprinkling of flower petals and salmon caviar if you like. Serve immediately.
  4. This recipe yields 6 servings.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 341g
Recipe makes 6 servings
Calories 286  
Calories from Fat 20 7%
Total Fat 2.24g 3%
Saturated Fat 0.5g 2%
Trans Fat 0.0g  
Cholesterol 107mg 36%
Sodium 1495mg 62%
Potassium 738mg 21%
Total Carbs 29.32g 8%
Dietary Fiber 4.3g 14%
Sugars 5.73g 4%
Protein 35.35g 57%

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