Softshell Crab in Tempura Batter and Black Bean Relish

To make the Softshell Crab in Tempura Batter from Matthew's Downtown you'll have to prepare all of these recipes. Batter the crab in the tempura batter and fry. On a plate coat with Saffron Broth. Add drops of Basil Oil and then place a few tablespoons of the Black Bean Relish on top. Then place the crab over the relish.. Now you have a great appetizer to share with friends!

Tempura Batter

  • 2 cups cold water
  • 2 cups rice flour
  • 1/4 cup vegetable oil
  • 2 each eggs
  • 1 teaspoon white pepper
  • 2 teaspoon salt
  • 3 tablespoons baking powder I

In large bowl, combine all ingredients and mix until smooth. Let stand for 15 min.

Black Bean Relish

  • 1 cup cooked black beans
  • 2 each red and yellow peppers
  • 1 each jalapeno
  • 2 tbs. cilantro
  • 1/4 cup olive oil
  • 2 each limes juiced
  • 1 tsp. cumin
  • salt and pepper to taste

Brunoise peppers and jalapeno. Chop cilantro. Combine all ingredients and season to taste with salt and pepper

Basil Oil

  • 1 pound basil, picked clean
  • 4 cups vegetable oil

In boiling water quickly blanch basil and drain. Pat dry with a towel. In a blender puree basil with 1 cup of vegetable oil and slowly add the rest of the oil. Strain through a very fine strainer.

Saffron Broth

  • 1 bottle white wine
  • 1/4 cup lemon juice
  • 1/4 cup sugar
  • 1 tablespoon saffron
  • 1 tablespoon corn starch
  • 2 ounces water

Combine first four ingredients and bring to a boil. Simmer for 10 minutes. Mix con starch and water together and wisk into broth. Bring to a boil and turn off heat. Strain through a fine mesh strainer.