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Recipe
Beer Batter Soft Shell Crab With Soy-Seared Vegetables
Ingredients (Yield: 24 servings)
Vegetable Marinade:3 cups orange juice
3 cups Kikkoman Soy Sauce
1 1/2 cups olive oil
1/4 cup minced garlic
1/4 cup minced ginger
Soy-seared Vegetables:
2 pounds, 4 ounces sliced zucchini (cut lengthwise 1/2-inch thick)
2 pounds, 4 ounces sliced yellow squash (cut lengthwise 1/2-inch thick)
1 pound, 8 ounces quartered red bell peppers (cored and seeded)
24 each asparagus spears, trimmed and blanched
Beer Batter:
1 pound, 8 ounces all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 quarts beer (ale or lager)
1/3 cup Kikkoman Soy Sauce
vegetable oil, as needed for frying
24 each soft shell crabs, cleaned
Instructions
To make Vegetable Marinade: In bowl, whisk together all ingredients. Chill until needed. (Yield: 8 cups)To make Soy-seared Vegetables: Arrange vegetables in single layer in shallow non-reactive pan; add 6 cups Vegetable Marinade. (Reserve remaining marinade for plating.) Marinate at least 1 hour. Heat cast-iron skillet or griddle until hot; sear both sides of vegetables until caramelized. When cool enough to handle, cut in 1/2-inch dice. Chill until needed. (Yield: 18 cups)
To make Beer Batter: In bowl, combine flour and baking soda. Gradually stir in beer and soy sauce, whisking just until smooth. Hold at room temperature no longer than 1/2 hour. (Yield: 12 cups)
For each serving, to order: Gently reheat 3/4 cup Soy Seared Vegetables. In deep fryer, heat oil to 375°F. Dip 1 crab into Beer Batter; fry 4 minutes or until crisp and golden. Mound Soy Seared Vegetables in center of plate; top with crab. Drizzle 4 teaspoons reserved Vegetable Marinade over crab and around vegetables.
Recipe created by Helene Kennan, Bon Appetit Managament Co., for the Getty Museum, Los Angeles.
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