With a tempura batter and some spicy
seasonings these are a great finger food.
Serve with a red horseradish dipping sauce.
I've used this batter on asperigus and it
was really crispy and good tasting also.
Ingredients:
12 imitation crab legs
1 egg
1 cup all purpose flour
1/4 cup cornstarch
1 tablespoon chili powder
1 cup ice water
canola oil for frying
flour for dusting
Directions:
Preheat canola oil to 360 degrees F.
Dry imitation crab legs on paper towels.
Beat large egg with ice water in the bowl.
Add flour in the bowl and lightly mix.
Combine cornstarch with chili powder.
Lightly dust crab meat with seasoned cornstach.
Dip crab sticks in the tempura batter.
Immediately deep-fry crab sticks until crisp.
Remove to drain on paper towels, serve warm.
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