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Tempura Softshell Crabs with Asian Salad and Citrus Gastrique (Emeril Lagasse) Recipe

Tempura Softshell Crabs with Asian Salad and Citrus Gastrique (Emeril Lagasse) Recipe

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Tempura Softshell Crabs with Asian Salad and Citrus Gastrique (Emeril Lagasse)

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Ingredients

Count

Nutrition

2565

Calories

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Ingredients:

Serving

4 large softshell crabs
essence , recipe follows
1 beaten egg
2/3 cup flour
1/2 cup cornstarch
1 cup cold soda water
salt and pepper
2 cups angel hair pasta, cooked and tossed with olive oil
1/2 cup julienned red peppers
1/2 cup julienned yellow peppers
1/4 cup julienned red onions
1/2 cup julienned napa cabbage
2 tbsp chopped cilantro
2 tbsp sesame oil
1 tbsp soy sauce
1/4 cup chopped peanuts
salt and pepper
1 cup sugar
1/2 cup rice wine vinegar
1/4 cup fresh orange juice
1/4 cup fresh lemon juice
2 tbsp chopped peanuts
2 tbsp chopped chives
3 long chives
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

Gastrique:
For the softshells: To clean, remove the tail, gills, and eyes. Season with salt and pepper. For the tempura batter: Whisk all the ingredients resulting in a smooth batter. Season with salt and pepper. Dip the softshell into the tempura batter, shaking off any excess. Remove the basket from the fryer.
First, carefully holding the top of the softshell, drag the legs through the oil first, for 1 minute. This will allow the individual legs to fry separately instead together. Then lay the softshell, top side down, into the oil. Fry for 2 to 3 minutes or until golden, flip the softshell over and continue frying for additional 2 to 3 minutes. Remove from the fryer and allow to drain on a paper-lined plate.
To assemble, toss the salad ingredients in a large bowl. Mound the salad in the center of the platter. Arrange the softshell around the salad. Drizzle the gastrique over the entire platter. Garnish with the chopped peanuts, chopped chives, Essence, and long chives.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2564.61 Kcal (10738 kJ)
Calories from fat	632.08 Kcal
		% Daily Value*
Total Fat	70.23g	108%
Cholesterol	81.84mg	27%
Sodium	8750.96mg	365%
Potassium	1355.94mg	29%
Total Carbs	415.93g	139%
Sugars	74.67g	299%
Dietary Fiber	25.07g	100%
Protein	50.21g	100%
Vitamin C	32.9mg	55%
Vitamin A	0.2mg	7%
Iron	841mg	4672%
Calcium	310.3mg	31%

Amount Per 100 g
Calories	320.48 Kcal (1342 kJ)
Calories from fat	78.99 Kcal
		% Daily Value*
Total Fat	8.78g	108%
Cholesterol	10.23mg	27%
Sodium	1093.54mg	365%
Potassium	169.44mg	29%
Total Carbs	51.98g	139%
Sugars	9.33g	299%
Dietary Fiber	3.13g	100%
Protein	6.27g	100%
Vitamin C	4.1mg	55%
Iron	105.1mg	4672%
Calcium	38.8mg	31%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.