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4
servingsEasy
By Jean-Georges Vongerichten and Mark Bittman
Published 1998
Serve these crunchy crabs with the passionfruit sauce or on a bed of Savoy Slaw with Citrus, Ginger, and Mustard (drizzle the mustard sauce over the crabs and the salad).
Note that you must use ice water for the tempura batter, and that the batter must remain very lumpy to ensure crisp fried crabs.