Tempura Crab


  1. Mix crème fraiche, chopped pickle and chopped dill in a small bowl and season with salt and pepper.
  2. Reserve, chilled, until crab is ready to be plated. Crack large egg into bowl and whip until smooth.
  3. Add ice cold seltzer water and whip until smooth.
  4. Sift in cake flour and mix very lightly with chopsticks.
  5. Some lumps are ok, and do not use a whisk. A whisk will encourage gluten development and result in a chewier coating.
  6. Preheat oil to 350° Fahrenheit.
  7. Poke holes in crab with a knife to avoid “popping” while frying.
  8. Lightly coat crab in flour. Shake off excess, dunk in batter and immediately fry for approximately 2-3 minutes. Drain on paper towels.
  9. Spoon crème fraiche mixture on plate and top with crispy tempura crab.
  10. Garnish with baby tatsoi and a drizzle of spicy honey.


  • 1 cup cake flour
  • 2 cup creme fraiche
  • 1 pickle(s), Kosher dill, 60-65 ct., chopped
  • 1 Nature's Best Dairy® Egg(s), large
  • dill, fresh, chopped
  • oil, for frying
  • to taste salt and pepper
  • 1 cup seltzer water, ice cold
  • 4 each crab(s), soft shell
  • 1 tbsp honey, spicy