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Ingredients
- 1 c. Sugar
- 1/2 c. Rice wine vinegar
- 1/4 c. Fresh orange juice
- 1/4 c. Fresh lemon juice
- 1 Tbsp. Extra virgin olive oil
- 1/2 c. Julienned red bell peppers
- 1/2 c. Julienned yellow bell peppers
- 1/4 c. Minced red onions
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/2 c. Julienned Chinese cabbage
- 2 tsp Minced garlic
- 1/4 lb Angel hair pasta cooked till tender
- Â Â and tossed with
- 1 Tbsp. Extra virgin olive oil
- 2 Tbsp. Sesame oil
- 1 Tbsp. Soy sauce
- 2 Tbsp. Minced fresh cilantro leaves
- 1/4 c. Minced peanuts
- 4 lrg Soft-shell crabs
- Â Â Vegetable oil for deep frying
- 2/3 c. Flour
- 1/2 c. Cornstarch
- 1 lrg Egg beaten
- 1 c. Ice-cool soda water
- Â Â Bayou Blast see * Note
- 1 Tbsp. Finely-minced fresh parsley leaves
Directions
- In a small nonreactive saucepan, combine the sugar, vinegar, and fruit juices, bring to a boil, and cook till reduced by three-fourths, or possibly the mix has thickened like syrup. Remove from the heat and pour the mix into a small glass bowl. Let cold completely.
- Heat the extra virgin olive oil in a medium-size saute/fry pan over medium heat. Add in the peppers and onions and season with salt and pepper. Cook, stirring for 2 min. Add in the cabbage and cook, stirring, for 2 min. Season again with salt and pepper. Remove from the heat and stir in the garlic. Pour the mix into a medium-size mixing bowl and let cold. Add in the pasta and toss well. Add in the sesame oil, soy sauce, cilantro, and peanuts, season with salt and pepper, and toss again. Set aside.
- To clean the crabs, use a pair of kitchen shears to cut them across the face. Remove the eye sockets and the lower mouth. Season with salt and pepper. Preheat the fryer. In a medium-size mixing bowl, combine the flour, cornstarch, egg, and soda water and mix well to make a smooth batter. Season with salt and pepper. Dip each crab into the tempura batter, shaking off any excess. Carefully holding the top of each crab, drag the legs through the oil for 5 seconds to allow the individual legs to fry separately. Then carefully flip the crabs top-side down into the oil. Fry till golden, 2 to 3 min. Turn the crabs over with tongs and continue frying for another 2 to 3 min. Drain on paper towels. Season with Bayou Blast.
- To serve, mound the cabbage mix in the center of a platter. Arrange the crabs around the cabbage mix. Drizzle the gastrique over the entire platter and garnish with the parsley.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 277g | |
| Recipe makes 4 servings | |
| Calories 665 | |
| Calories from Fat 181 | 27% |
| Total Fat 20.38g | 25% |
| Saturated Fat 3.21g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 285mg | 12% |
| Potassium 380mg | 11% |
| Total Carbs 110.69g | 30% |
| Dietary Fiber 3.4g | 11% |
| Sugars 54.48g | 36% |
| Protein 11.14g | 18% |
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