Tempura Soft-Shell Crab With Asian Slaw

• Canola or vegetable oil
• 1 1/2 cups cake flour or all-purpose flour
• 3/4 teaspoon sea salt or kosher salt
• 1 large egg yolk
• 1 1/4 cups soda water
• 8 jumbo soft-shell crabs, dressed
• Garnish: toasted sesame seeds

1. Pour oil to a depth of 1 inch into a large Dutch oven, and heat to 350u0b0.
2. In a medium bowl, combine flour and salt. Stir yolk into soda water in a 2-cup measure until blended; pour over flour mixture, and, using a large fork, gently combine (the batter should remain slightly lumpy and should have the consistency of heavy cream).
3. Dip 2 crabs into batter, letting excess batter drip back into bowl, and carefully slip into the hot oil, top-side down. Fry 1 1/2 minutes per side, until golden brown and crisp. Drain on paper towels, then transfer to a baking sheet, and keep warm in a 200u0b0 oven. Repeat with remaining oil and crabs.
4. Cut crabs in half. Serve with Asian Slaw and Crab Dipping Sauce. Garnish, if desired.
5. Wine note: "A crisp bubbly is traditionally a beautiful bedfellow for preparations involving frying, seafood, or soy sauce. This dish manages to combine all three, making a bubbly such as Zardetto Prosecco ($10) a no-brainer. The prosecco's clean, tart flavor whisks away the tempura's greasy baggage like a bellhop at the Four Seasons." --Mark Oldman

vegetable oil, cake flour, salt, egg yolk, soda water, shell, sesame seeds

Taken from www.myrecipes.com/recipe/tempura-soft-shell-crab-with-asian-slaw (may not work)