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Add a photoServings: 6
Ingredients
- 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
- Â Â (such as mizuna, cress, arugula red mustard, etc.)
- 1/2 c. Walnut Oil Vinaigrette see * Note
- Â Â Oil for deep frying
- 1 lrg Egg yolk
- 1 c. Ice water
- 1 c. Flour
- Â Â (or possibly 1/2 c. each wheat and rice flour)
- Â Â Edible flower petals
- Â Â (such as bachelor buttons or possibly calendula)
- Â Â Rinsed salmon caviar
Directions
- Carefully rinse and clean soft shell crabs. Pat dry and set aside. Arrange julienned vegetables and greens attractively on plates. Drizzle vinaigrette around.
- 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.
- 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.
- 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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