Alaskan King Crab Tempura

1. 1

   Fill a pot (which will be large enough to submerge all the crab legs) with water, bring to a boil, and add vinegar, coriander, mustard seed, chiles, peppercorns and salt.

2. 2

   Cook the crab legs until they turn bright pinkish orange, about 15 to 20 minutes.

3. 3

   Remove and let cool until easy to handle.

4. 4

   While the crab is cooling, make the sauce.

5. 5

   Combine orange juice, soy sauce, teriyaki sauce, rice vinegar, tomato paste, chile, and ginger root in a small saucepan over medium heat and let reduce by half.

6. 6

   Remove from heat and whisk in honey.

7. 7

   Break crab meat from the shell.

8. 8

   To make tempura, mix flour, cornstarch, and baking powder in a bowl.

9. 9

   Dredge the crab pieces in this dry mix, shaking any excess back into the bowl.

10. 10

    Then add seltzer to the flour mixture in a stream while whisking constantly to make it into batter.

11. 11

    Season with salt and pepper.

12. 12

    Heat canola oil to 375 degrees F in a deep fryer, or according to the manufacturer's instructions for similar foods.

13. 13

    Dip each piece of crab in the batter, and add the to deep-fryer basket.

14. 14

    Fry until golden brown.

15. 15

    Drain on paper toweling and serve warm.

* Per serving · 4 servings · Values may vary.