Crab
Mixture
2 Tablespoons freshly
chopped parsley
2 large eggs,
beaten
3 Tablespoons mayonnaise
2 shallots finely chopped
zest of 1 lemon
zest of 1 orange
1 pound crab
meat, liquid removed, flaked
1/2 cup
panko
bread crumbs
Salt and pepper to taste
Tempura
Batter
1 egg
1 cup ice
water
1 cup all
purpose flour
20 Shitake Mushrooms – cleaned and stems
removed
500 ml. vegetable oil ( for deepfrying)
Crab Mixture
Mix ingredients gently
Tempura Batter
Beat an egg in a bowl. Add
ice water in the bowl. Be sure to use very cold water. Add sifted flour in the
bowl and mix lightly. Be careful not to over-mix the batter.
Fill shitake mushroom caps
with crab mixture; dip in tempura batter.
Deep fry at 180°C (360°F)
until golden, drain on paper towels and serve hot.
Source:
http://www.achannelmorning.com/ottawa/recipes.php?id=2588