Crab Classic Tempura with Spicy Wasabi Dipping Sauce
Ingredients
(2) pkg 8 oz. Crab Classic, leg style, cut into 2-inch pieces
3/4 cup all-purpose flour, divided
1/2 cup rice flour
1 tsp baking powder
1/4 tsp salt
1 egg
Canola oil, for frying
1 green onion, thinly sliced (optional)
Directions
Whisk together 1/2 cup flour, rice flour, baking powder and salt. In separate bowl, whisk together 1 cup ice water and egg. Gradually whisk into flour mixture (do not overmix; batter may be slightly lumpy.) Pour enough oil in large saucepan or high-sided skillet to come 2 inches up side of pan; heat over medium-heat until instant-read thermometer reads 375°F. Dust crab with remaining flour. One at a time, dip crab pieces into batter, then slowly add to hot oil; cook, in batches, for 1 to 2 minutes or until golden and crispy. Transfer to paper towel to drain.
Serves 12