Title: Soft-shell crab tempura with cilantro
 Categories: Main dish, Seafood, Puck
      Yield: 4 Servings
 
      4 lg Soft-shell crabs
      1 lg Jalapeno pepper (or 2 sm.);
           -seeded and minced
      4    Cinantro sprigs; leaves of,
           -chopped
      2 md Limes; juice of
           Salt
           Peanut oil; for frying

MMMMM-----------------------TEMPURA BATTER----------------------------
      1 c  All-purpose flour
      1 tb Baking powder
  1 1/4 c  Water
      2 tb Sesame seeds
      1 ts Cayenne pepper
           Salt
    1/4 c  Cilantro leaves; choppd fine

MMMMM--------------------FRIED SPINACH LEAVES-------------------------
      1 bn Spinach leaves
           Oil; for frying

MMMMM-------------------------EQUIPMENT------------------------------
           Large platter
           Small bowl
           Sifter
           Whisk
           Deep, heavy saucepan
           Deep fat thermometer
           Slotted spoon
           Wok or deep, heavy saucepan
 
  Soft-shell crabs are in season from late spring through August. You
  should buy them alive and use the same day. (WP)
  
  1. Prepare the crab: Remove the lungs and tail and arrange the crab
  on a large platter.  Sprinkle with the minced jalapeno and the
  chopped cilantro. Pour the lime juice over and let marinate for at
  least 30 minutes, refrigerated.  When ready to cook, season lighlty
  with salt.
  
  2. Prepare the batter: In a small bowl, sift together the flour and
  baking powder.  Whisk in the water until the batter is smooth, then
  add the remaining ingredients, seasoning with cayenne and salt to
  taste. If made earlier in the day, set the bowl into an ice bath.
  
  3. At serving time, in a deep, heavy saucepan, wok, or deep-fat
  fryer, heat 3 inches of oil to 350 degrees.
  
  4. Dip each crab into the batter and coat well. Carefully place one
  or two in the hot oil and cook until golden brown, about 2 minutes.
  Remove with a slotted spoon or a flat strainer and drain on paper or
  clean toweling. Keep warm while preparing the remaining crab and the
  spinach.
  
  5. Use the same oil to fry the spinach. Clean the spinach leaves
  well, trim and dry thoroughly.  Fry until crisp and translucent,
  about 2 minutes. Remove with a slotted spoon and drain on clean
  toweling. Season with salt to taste and serve immediately.
  
  Presentation: Arrange a few fried spinach leaves on half of each of 4
  plates.  Place 1 crab on the other half and serve immediately.
  
  To prepare ahead: Through step 2, the fish can be marinating, the
  batter ready. Have the spinach cleaned and ready. Heat the oil at
  serving time and continue with the recipe.
  
  Note: Shrimp can be substituted for the crab.  If using shrimp, peel,
  leaving the tail intact.