Crab & Shrimp Roll Recipe
tempura shrimp, snow crab, tomato, caper mustard sauce
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Ingredients
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Tempura Shrimp
Snow Crab
Caper Mustard Sauce
Assembly
Method
Tempura Shrimp Preparation
- 1
Make the Tempura Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and cold water. Whisk until the batter is smooth and slightly thick.
- 2
Fry the Shrimp
Heat vegetable oil in a deep pot to 350°F (175°C). Dip each shrimp into the tempura batter and carefully lower them into the hot oil. Fry in batches for about 2-3 minutes or until golden brown. Remove and drain on paper towels.
Snow Crab Preparation
- 3
Prepare the Snow Crab
If using frozen snow crab legs, thaw them in the refrigerator overnight. Once thawed, crack the legs and remove the meat. Sprinkle with Old Bay seasoning and set aside.
Caper Mustard Sauce Preparation
- 4
Make the Sauce
In a small bowl, mix together the mayonnaise, Dijon mustard, chopped capers, and lemon juice until well combined. Adjust seasoning to taste.
Assembly
- 5
Assemble the Roll
Slice the hoagie rolls in half. Spread a generous amount of the caper mustard sauce on the bottom half. Layer in the lettuce leaves, sliced tomato, tempura shrimp, and snow crab meat. Drizzle more sauce on top if desired, then close the roll.
- 6
Serve
Cut the rolls in half for easier handling and serve immediately with extra caper mustard sauce on the side.
