Alaska King Crab - Tempura Mixed With Vegetables

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Alaska King Crab legs x2

Medium Gluten Flour 50g

Tempura Batter 100g

Apricot mushroom 10g

Yellow Pepper 20g

Salad Oil 500g

Salt and Pepper


1. Remove the shells from the crab legs, leaving the shells on the tips, coat the surface with a layer of flour, then wrap in tempura batter 

2. Preheat the oil to 170°C. Add the king crab and fry for about 5 minutes until the texture becomes crispy, sprinkle with a little pepper and salt 

3. Fry the apricot mushrooms and yellow pepper in the same way and serve together

Wild seafood is one of Alaska’s most precious resources and our state goes to great lengths to ensure its continued abundance. From fishermen and processors to scientists and law enforcement officials, sustainability is not only crucial to our livelihood, but a deeply-ingrained tradition. Together Alaska’s five sustainability pillars tell the story of the important work Alaska does to ensure that sustainable Alaska seafood lands on your plate.