Soft Shell Crab with Tempura Batter and Dipping Sauces

• corn or peanut oil, for frying
• soft-shell crabs
• 3/4 cup flour
• 2 teaspoons baking powder
• 1 cup seltzer water, ice cold
• Salt and cayenne pepper, to taste
• 2 1/2 cups Balsamic vinegar
• 1 cup Port wine
• 1 onion, diced
• 3 cups red pepper juice
• 1/4 cup honey
• 1 cup Port wine
• Salt, to taste
• 1/4 teaspoon arrowroot
• 1/4 cup Wasabi powder
• 1/4 cup water
• 1/2 cup creme fraiche
• 1 1/2 tablespoons lemon juice
• Salt, to taste

1. For Tempura Batter: Whisk together ingredients.
2. Can be used for up to 1 hour.
3. Keep cold!
4. For Crabs: Heat 1/4-inch of corn or peanut oil in a heavy skillet until very hot but not smoking.
5. Fry the crabs in batches for about 2 minutes on the first side, then turn and fry for another minute.
6. The crust should be golden.
7. Be prepared the crabs will split when you fry them; a splatter screen will come in handy.
8. Drain on paper towels and serve with dipping sauces.
9. Put all ingredients together and reduce over medium heat, down to 1/4 of its liquid.
10. Strain and discard onion.
11. Combine all ingredients in a saucepan.
12. Reduce down to 3/4 of a cup.
13. Thicken with the arrowroot.
14. Dissolve Wasabi in water.
15. Whisk in creme fraiche and lemon juice.
16. Season with salt.

corn, crabs, flour, baking powder, seltzer water, salt, balsamic vinegar, wine, onion, red pepper, honey, wine, salt, arrowroot, wasabi powder, water, creme fraiche, lemon juice, salt

Taken from www.foodnetwork.com/recipes/soft-shell-crab-with-tempura-batter-and-dipping-sauces-recipe.html (may not work)