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