Indulge in the exquisite culinary experience of Alaskan king crab tempura, a harmonious blend of succulent seafood and crispy batter. This delectable dish features tender, flaky crab meat enveloped in a golden-brown tempura coating, creating a symphony of flavors and textures. Whether you prefer the classic approach of deep-frying or the healthier alternative of air-frying, this recipe provides step-by-step instructions to achieve perfection.
For those who cherish the traditional method, immerse yourself in the art of deep-frying. The recipe guides you through the process of preparing the perfect batter, achieving that irresistible crispy texture while maintaining the crab's delicate flavor. If you seek a healthier option, embrace the air-fryer's magic. With minimal oil and maximum crispiness, this cooking method allows you to savor the same delightful flavors without compromising your well-being.
Accompany your Alaskan king crab tempura with a selection of dipping sauces to elevate the experience. From the classic tempura sauce, known for its subtly sweet and savory balance, to the spicy kick of a chili sauce, each dip adds a unique dimension to the dish. For a refreshing contrast, opt for a ponzu sauce, combining tangy citrus with umami-rich soy sauce.
As an added treat, explore the versatility of Alaskan king crab tempura by incorporating it into various culinary creations. Use it as a topping for salads, adding a crispy crunch and briny flavor. Elevate your sandwiches and tacos with the succulent crab meat, creating a delightful fusion of flavors. Or, indulge in the ultimate seafood feast by pairing it with other tempura-fried delights, such as vegetables and shrimp.
Embark on a culinary journey with Alaskan king crab tempura, a dish that promises an unforgettable taste experience. With its crispy coating, succulent crab meat, and diverse dipping sauces, this delicacy is sure to tantalize your taste buds and leave you craving more.
DRUNKEN ALASKAN KING CRAB LEGS
Steps:
- To a large stockpot with a steamer insert, add beer, lemons and garlic and bring to a boil. Add crab legs and cover. Steam for 5 minutes or until crab is cooked through. Serve with drawn butter.
STUFFED RAZOR CLAMS WITH ALASKAN KING CRAB RICE FILLING AND PANKO-CRUSTED RAZOR CLAM STRIPS ON CABBAGE SLAW
Steps:
- For the stuffed clams: Heat a wok over high heat. Add 2 tablespoons of oil and swirl to coat the pan. When the oil shimmers, add the garlic and ginger, and stir-fry about 2 minutes until soft. Add the chopped razor clam meat, scallions, and cilantro. Season with salt and pepper, to taste, and mix lightly. Fold the mixture into the rice with the chopped crabmeat.
- Divide the filling among 6 razor clam shells. Pour the sea water mixed with the kelp into a wok fitted with a steamer. Bring the water to a boil and place the stuffed clams in the steamer. Cover the steamer and cook until heated through, about 10 minutes.
- For the Cabbage Slaw: Whisk together the olive oil, lemon juice, lime juice, salt and pepper. Toss the cabbage in this mixture.
- For the Fried Clam Strips: Heat the oil in a wok or other deep frying vessel to about 350 degrees F.
- Dip the clam strips, first in flour, then egg, then panko, to coat. Drop into wok and deep fry 2 to 3 minutes until crisp and brown. Drain on paper towel lined plate, then salt immediately with coarse salt.
- Plating: Mound cabbage slaw on plate. Top with steamed stuffed clams. Surround with deep fried clam strips and garnish with scallions.
STEAMED ALASKA KING CRAB WITH CHARDONNAY-LEMON-HERB SPLASH
Steps:
- Make the Chardonnay-Lemon-Herb Splash ahead and keep refrigerated. Bring it to room temperature and stir it well before serving.
- Rinse frozen Alaska Crab legs under cold running water to remove any ice glaze; pat dry with paper towels. Discard towels. Cut crab legs into smaller sections with a large knife or clean kitchen scissors, if desired.
- In the bottom of a large steamer pot with an insert and a tight-fitting lid, combine the wine, water and lemon slices. Cover and bring to a boil over high heat. Place crab legs in steamer insert and place over boiling mixture. Cover pan tightly and cook for 6 to 8 minutes for frozen crab or 3 to 4 minutes for thawed crab, cooking just until crab is heated-through.
- Serve crab drizzled with the Chardonnay-Lemon-Herb Splash; pass the remaining splash on the side.
- Mix all the ingredients well.
- Makes 3/4 cup
NOBU'S TEMPURA
This recipe adapted from Nobuyuki Matsuhisa's "Nobu Now" (Clarkson Potter, 2005)
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 24
Steps:
- Prepare the Sweet & Sour Ponzu Sauce; Stir together all ingredients in a small bowl; let stand overnight. Strain.
- In a Dutch-oven, heat 3 1/2 inches of oil to 355 degrees. Place flour in a pie plate; set aside.
- Prepare Tempura Batter; Combine egg and iced water in a medium bowl; gradually add flour, whisking gently until just combined. Batter will be lumpy.
- Prepare Traditional Dipping Sauce; Combine dashi, soy sauce, and mirin in a small saucepan; heat until just before boiling point. Remove from heat; let cool slightly. Pour into a small serving bowl; add about 1 tablespoon each daikon and ginger.
- In small batches, lightly dredge pieces of seafood and vegetables in flour, dip in batter, and using tongs, fry in the hot oil, being careful not to overcrowd the pot, until lightly golden and cooked through. (Leave enoki and shiitake mushroom caps plain, battering just stems.) Transfer to a paper towel-lined baking sheet to drain. Allow oil to reheat between batches. Repeat with remaining ingredients.
- Transfer vegetable and shrimp tempura to a serving platter; serve with traditional dipping sauce. Place sea urchin tempura on a small serving plate; serve with salt, pepper, lemon juice, and shi chi mi on the side for dipping. Arrange king crab tempura on a serving platter, and garnish with red onion, cilantro, and jalapeno; pour Sweet & Sour Ponzu Sauce over. Serve immediately.
Tips:
- For the best results, use fresh Alaskan king crab legs. If frozen, thaw them in the refrigerator overnight or in cold water for 30 minutes.
- Make sure the oil is hot enough before frying the tempura. The ideal temperature is 350 degrees Fahrenheit (175 degrees Celsius). If the oil is not hot enough, the tempura will absorb too much oil and become greasy.
- Do not overcrowd the pan when frying the tempura. This will cause the oil temperature to drop and the tempura will not cook evenly.
- Fry the tempura in small batches for 2-3 minutes, or until golden brown and crispy. Do not overcook, as this will make the tempura tough.
- Drain the tempura on paper towels to remove excess oil.
- Serve the tempura immediately with your favorite dipping sauce, such as tempura sauce, soy sauce, or ponzu sauce.
Conclusion:
Alaskan king crab tempura is a delicious and easy-to-make dish that is perfect for a special occasion or a casual get-together. With its crispy coating and tender, succulent crab meat, this dish is sure to be a hit with everyone who tries it.
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