how do you make crab tempura

How To Make Delicious Crab Tempura At Home

Crab tempura is a popular Japanese dish that is beloved for its light, crispy texture and sweet, briny crab flavor. This seafood appetizer is made by coating chunks of crab meat in a light Japanese batter called tempura, then quickly deep frying them until golden brown. The end result is tender crab on the inside encased in a delicate, crunchy exterior. Though it may seem intimidating, crab tempura is surprisingly easy to make at home with just a few simple ingredients and techniques. In this detailed guide, we’ll walk through everything you need to know to make irresistible crab tempura from scratch.

Choosing The Right Crab Meat

The key to amazing crab tempura starts with using high-quality crab meat There are a few excellent options to look for

• Lump crab meat Prized for its impressive chunks lump crab comes from the larger muscle legs. It fries up beautifully in tempura with big, hearty pieces. This is the most premium (and expensive) choice.

• Backfin/special crab meat: Shredded yet still substantial chunks from smaller leg muscles. More budget-friendly but very tasty.

• Imitation crab: Made from mild whitefish like pollock. While not true crab, it retains moisture well during frying. A cost-effective choice.

While lump crab is the gold standard, any of these will make tasty tempura. Opt for the best quality you can afford. Avoid canned crab which tends to be fishier in flavor.

Prepping The Crab Meat

Properly prepping the crab is key for the best results:

• Drain any excess liquid from the crab to prevent splattering when frying.

• Gently break up any large lumps into 1-2 inch pieces so they cook evenly.

• Pat the crab very dry with paper towels. Excess moisture prevents crispy tempura.

• Season lightly with salt and pepper to add flavor beneath the batter.

Take the time to properly dry and segment the crab. This helps the batter adhere and fry up crisp.

Making The Tempura Batter

Tempura batter is a delicate mixture of flour, starch, baking powder, egg, and ice water. Here is a simple, foolproof tempura batter recipe:

• 1 cup all-purpose flour

• 1⁄4 cup cornstarch

• 1 teaspoon baking powder

• 1 egg

• 1 cup ice water

• In a bowl, whisk together the flour, cornstarch, and baking powder. This ensures even coating.

• Add the egg and whisk again before slowly whisking in half the ice water.

• Add the remaining ice water in a thin stream, whisking constantly until the batter is just slightly thickened but still very thin.

The batter should coat the crab without being gloppy or doughy. Gently mixing preserves the light, crispy texture. Keep the bowl over ice to chill it.

Deep Frying The Tempura

Now it’s time to fry that tempura! Follow these tips for success:

• Heat 2-3 inches of oil to 350°F in a deep pot or Dutch oven.

• Working in small batches, dip crab pieces in the batter allowing excess to drip back into the bowl.

• Gently add battered crab to the hot oil and fry for 2-3 minutes until golden brown, flipping halfway through.

• Transfer the cooked tempura with a slotted spoon to a paper towel-lined plate. Let the oil come back up to temperature between batches.

• Avoid overcrowding the pot to maintain oil temperature. Cook in batches for best results.

It takes practice to get the frying process just right. Proper oil temperature and not overwhelming the pot are vital for light, non-greasy tempura.

Serving Your Crab Tempura

Crab tempura is best enjoyed immediately while hot and crispy. Offer dipping sauces for extra flavor. Great options include:

• Tempura dipping sauce: Mix dashi, soy sauce, mirin and sugar and heat until blended.

• Sweet chili sauce: The sweet heat complements the crab perfectly.

• Lemon garlic aioli: Bright, tangy citrus and garlic pair nicely.

• Cocktail sauce: A classic for crab, the horseradish cuts the richness.

• Spicy mayo: Blended mayo and sriracha offers a creamy, spicy kick.

Allow guests to devour the crab tempura straight from the fryer with their choice of dipping sauce. So simple yet so tasty!

Tips For Crab Tempura Success

Follow these handy tips for the best homemade crab tempura:

• Use the coldest possible ingredients for ultra light batter.

• Let coated crab pieces drip off excess batter before frying.

• Fry in small batches at steady 350°F oil temperature.

• Let fried tempura drain on a paper towel lined rack.

• Eat immediately while hottest and crispiest. Reheating makes it soggy.

• Remix the batter frequently as it warms up while frying.

Take your time with the prep work and frying process. With practice, you’ll be making restaurant-worthy crab tempura in no time. Enjoy this fun recipe for seafood appetizers or as a crispy main course.

The Perfect Crab Tempura Recipe

To summarize, here is a simple master recipe for how to make incredible crab tempura at home:

Ingredients:

• 8 oz fresh lump, backfin or imitation crab meat

• 1 cup all-purpose flour

• 1⁄4 cup cornstarch

• 1 tsp baking powder

• 1 egg

• 1 cup ice water

• Frying oil (vegetable, peanut or canola)

• Salt and pepper

• Dipping sauces

Instructions:

1. Drain crab meat and pat very dry. Break up any large pieces. Season with salt and pepper.

2. In a bowl, whisk together dry ingredients. Mix in egg and half of the ice water. Slowly add remaining water while whisking until a thin batter forms. Place bowl over ice.

3. Heat 2-3 inches oil to 350°F in a heavy pot. Dip crab in batter, letting excess drip off.

4. Fry in small batches for 2-3 minutes, flipping once, until golden brown. Drain on paper towels.

5. Serve immediately with desired dipping sauces. Enjoy this tasty crab tempura!

With this easy recipe, you can now fry up incredible crab tempura anytime. Impress your friends and family with this crispy Japanese seafood appetizer. Dig in right away while it’s piping hot and at peak texture.

Tempura batter is typically made from a combination of flour, egg, and ice water. The flour is usually all-purpose or cake flour, and the cold water helps to create a light and crispy batter by minimizing gluten development.