Crab tempura is a light and crispy Japanese dish that makes a tasty appetizer or main course. Tempura batter is used to coat and fry pieces of crab meat, creating a contrast of textures that is absolutely delicious. Here is a step-by-step guide to making perfect crab tempura at home.
Choosing the Crab Meat
The key to great crab tempura is starting with high-quality crab meat. Here are some excellent options
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Lump crab meat – Prized for its impressive whole muscle chunks Provides beautiful large pieces after frying,
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Backfin crab meat – Shredded yet still nicely sized pieces from smaller leg muscles. More affordable but still very tasty.
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Imitation crab – Made from pollock or other whitefish. Budget-friendly and works well, retaining moisture during frying.
Lump crab is the most premium choice in terms of texture and appearance. But any of these crab meat options can yield delicious tempura.
Preparing the Crab Meat
After choosing your crab meat, some simple prep is required:
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Drain any excess liquid from the crab meat to prevent splattering when frying.
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Gently break up any large lumps into smaller 1-2 inch pieces. This allows for even cooking.
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Pat the crab dry using paper towels. Moisture interferes with the crispiness of the tempura batter.
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Season the crab lightly with salt and pepper. This seasons the meat beneath the batter.
Proper prep results in crab pieces that fry up tender yet flaky inside a crispy tempura shell.
Making the Tempura Batter
Tempura batter is a mixture of flour, starch, baking powder, egg, and ice water. Here is a simple tempura batter recipe:
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1 cup all-purpose flour
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1⁄4 cup cornstarch
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1 teaspoon baking powder
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1 egg
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1 cup ice water
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Whisk dry ingredients together in a bowl.
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Add egg and half of the ice water. Mix gently avoiding over-stirring.
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Add remaining water until batter is just slightly thickened but still thin.
The batter should coat the crab pieces without being too thick or doughy. Gentle mixing preserves the batter’s light texture.
Frying the Crab Tempura
With the crab prepped and batter made, it’s time to fry:
- Heat 2-3 inches of oil to 350°F in a deep pot or pan.
- Working in small batches, dip crab pieces in batter allowing excess to drip off.
- Add battered pieces to oil and fry for 2-3 minutes until golden brown, turning once.
- Transfer cooked tempura to a paper towel-lined plate to drain.
- Allow oil to reheat between batches. Frying in batches maintains oil temperature.
Properly frying the tempura takes some practice. Ideal oil temperature and not overcrowding the pan are keys to success.
Serving Suggestions
Crab tempura is delicious when served piping hot alongside dipping sauces. Here are some tasty suggestions:
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Japanese tempura dipping sauce – Mix dashi, soy sauce, mirin and sugar and heat until blended. Offers classic Japanese flavors.
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Sweet chili sauce – Excellent contrast to the crisp tempura with a kick of spicy-sweet. Especially good with imitation crab.
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Lemon garlic aioli – Pairs tangy citrus and garlicky flavors with the richness of the crab.
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Cocktail sauce – A classic pairing, the tomatoey horseradish sauce accents the crab perfectly.
Almost any dipping sauce complements crab tempura beautifully. Part of the fun is mixing and matching sauces to suit your tastes.
Helpful Tips
Here are some handy tips for success when making crab tempura:
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Use ice-cold ingredients for maximum batter lightness.
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Fry in small batches at steady oil temperature to prevent greasiness.
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Resist over-mixing the batter which makes tempura dense and doughy.
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Drain fried tempura on paper towels or rack to remove excess grease.
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Eat immediately after frying while crab is hottest and tempura most crisp.
With practice, you’ll be able to achieve restaurant-quality crab tempura loaded with sweet crab flavor encased in a delicate, golden fried shell. Enjoy this tasty dish as an appetizer or entree any season of the year.
Crab Tempura Recipe
To summarize, here is a simple recipe for making delicious crab tempura at home:
Ingredients:
- 8 oz lump, backfin or imitation crab meat
- 1 cup all-purpose flour
- 1⁄4 cup cornstarch
- 1 tsp baking powder
- 1 egg
- 1 cup ice water
- Oil for frying (vegetable, peanut or canola)
- Salt and pepper
- Dipping sauces
Instructions:
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Drain crab meat and pat dry. Break up any large lumps. Season with salt and pepper.
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In a bowl, whisk together dry ingredients. Mix in egg and half the ice water. Add remaining water until thin batter forms.
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Heat 2-3 inches oil in pan to 350°F. Dip crab pieces in batter, allowing excess to drip off.
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Fry in batches 2-3 minutes until golden brown. Drain on paper towel-lined plate.
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Serve immediately with desired dipping sauces. Enjoy!
With this easy recipe, you’ll be impressing guests with your own freshly fried crab tempura in no time.
RecipesAuthenticModernGlossary
| Difficulty Level | Cooking Time |
|---|---|
| 15 mins |
| Difficulty Level | Cooking Time |
|---|---|
| 15 mins |
Serves: 2-3 people
- 12 long crabsticks (plastic cover removed)
- 1 cup plain flour
- 1 large egg
- 200ml ice-cold water
- Water
- Ice cubes
- 200ml dashi stock
- 3 tbsp soy sauce
- 2 tbsp mirin
- 2 tsp sugar
To Make Dipping Sauce
- Put all the ingredients for the Dipping Sauce in a saucepan and bring them to a boil.
- Lower heat to simmer until the sugar is dissolved. Turn off the heat and set aside.
- Heat oil in a wok or saucepan for deep frying.
- Sift the plain flour 1-2 times into a bowl.
- Add the egg to the very cold water and whisk it in very quickly until it is fully mixed in. Scoop out the foam on the surface and discard.
- Slowly pour the egg mixture into the flour and mix it in with chopsticks. Throw in some lumps and don’t mix it too much.
- Place the bowl in a bowl of ice water to keep the batter cool.
- Before putting the crabsticks in the oil, make sure the oil is hot. Deep-fry in groups so the oil doesn’t cool down too much.
- When the crabsticks are golden brown, take them out and let them drain well. Repeat until all crabsticks are done. Serve with dipping sauce.
How To Make Tempura Crab Sticks
FAQ
How to make tempura step by step?
What is tempura batter made of?
What is the secret to perfect tempura?
What is the difference between tempura and batter?
How do you make crab tempura?
Break crab meat from the shell. To make tempura, mix flour, cornstarch, and baking powder in a bowl. Dredge the crab pieces in this dry mix, shaking any excess back into the bowl. Then add seltzer to the flour mixture in a stream while whisking constantly to make it into batter. Season with salt and pepper.
What are some delicious tempura recipes?
On Just One Cookbook, I have shared many recipes featuring delicious tempura such as below: Soba Noodle Soup – Simple bowl of soba noodle soup topped with tempura, fish cake, and scallion. Ten Don (Tempura Donburi) – You get shrimp and vegetable tempura served over a rice bowl.
What kind of oil do you use for tempura?
Most tempura restaurants use untoasted sesame oil or their own special blend of oil. At home, you can also use a neutral-flavored oil such as vegetable or rice bran oil or canola oil, and simply add a touch of sesame oil for a deliciously nutty aroma. Use clean, new oil instead of used oil. Ideally, the oil should fill up to ½ of the pot.
What kind of flour do you use for tempura batter?
Choice of flour – All-purpose flour is the most basic flour for tempura batter. Some people prefer using low-protein flours, such as cake flour or a mix with corn starch. For convenience, there is also a pre-mix tempura flour available. Personally, I always make my tempura batter from scratch using all-purpose flour, iced water, and egg.