Ingredients:

  • 16 ounces (450 g) Jonah crab claws (fresh or thawed if frozen)
  • 1 cup (120 g) all-purpose flour
  • 1/2 cup (60 g) cornstarch
  • 1 teaspoon baking powder
  • 1 cup (240 ml) ice-cold sparkling water (or club soda)
  • Pinch of salt
  • 1/2 cup (120 ml) mayonnaise
  • 1 tablespoon sriracha (adjust based on heat preference)
  • 1 teaspoon garlic powder
  • 1 teaspoon lemon juice
  • Salt and pepper to taste

Instructions:

  1. Ensure crab claws are thawed and patted dry. Set up your frying station with oil pre-heating in a pan to 350°F (175°C).
  2. In a mixing bowl, whisk together flour, cornstarch, baking powder, and salt. Gradually add ice-cold sparkling water, mixing until just combined.
  3. In a small bowl, combine mayonnaise, sriracha, garlic powder, lemon juice, and season with salt and pepper. Mix until smooth and set aside.
  4. Dip each crab claw into the tempura batter, allowing excess to drip off. Carefully place in hot oil and fry in batches until golden brown (about 3-4 minutes).
  5. Remove with a slotted spoon, draining on paper towels. Serve immediately with spicy aioli arranged on the side.