Alaskan King Crab Tempura Recipes

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DRUNKEN ALASKAN KING CRAB LEGS



Drunken Alaskan King Crab Legs image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

3 bottles premium ale
3 lemons, cut in 1/2
1 head garlic, split in 1/2
3 pounds Alaskan king crab legs, split
Drawn butter, for serving

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.

NOBU'S TEMPURA



Nobu's Tempura image

This recipe adapted from Nobuyuki Matsuhisa's "Nobu Now" (Clarkson Potter, 2005)

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 24

1/2 red onion, halved, thinly sliced, and kept in cold water
1/2 cup fresh cilantro leaves
3 jalapenos, thinly sliced crosswise into rounds
1 large egg, chilled
3/4 cup ice water
1 cup plus 2 tablespoons all-purpose or low-gluten flour, chilled
Coarse salt and freshly ground black pepper, for serving
2 tablespoons freshly squeezed lemon juice, for serving
2 tablespoons shi chi mi (Asian hot pepper seasoning), for serving
1/2 cup plus 2 tablespoons rice vinegar
1 tablespoon soy sauce
1 1/2 teaspoons freshly squeezed lemon juice
6 tablespoons sugar
2 1/2 teaspoons sea salt
3/4-inch square piece konbu
Vegetable oil, for frying
All-purpose flour, for dredging
3 pounds assorted seafood, such as shrimp (peeled, deveined, and butterflied), Alaskan king crab legs (shells removed), and sea urchin (left whole)
1 pound assorted vegetables, such as Japanese eggplant (cut crosswise into bite-size pieces, slice through cut end, not all the way through, every 1/4 inch to make a fan), hearts of palm (sliced 1/4 inch thick), sweet potatoes (sliced 1/4 inch thick), eno
1 cup Nobu's Dashi
1/4 cup soy sauce
1/4 cup mirin
Grated daikon, for serving
Minced ginger, for serving

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.

STEAMED ALASKA KING CRAB WITH CHARDONNAY-LEMON-HERB SPLASH



Steamed Alaska King Crab with Chardonnay-Lemon-Herb Splash image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

3 pounds Alaska King Crab legs, thawed or frozen
1 cup Chardonnay
1 cup water
1 lemon, cut into 8 slices
Chardonnay-Lemon-Herb Splash (recipe follows)
Chardonnay-Lemon-Herb Splash:
6 Tablespoons extra-virgin olive oil
2 Tablespoons fresh lemon juice
2 Tablespoons Chardonnay
2 teaspoons minced lemon zest
2 teaspoons minced fresh rosemary
1 Tablespoon minced fresh basil
1 Tablespoon minced parsley
1/8 teaspoon dried red pepper flakes
1 teaspoon minced garlic
1/4 teaspoon salt

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

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