Do you think Wolfgang Puck's Soft-Shell Crab deserves to be on the menu at his newest restaurant?
Puck is asking "Good Morning America" viewers to choose between his pork chops and soft-shell crab. The winning dish will be served at his new restaurant, The Source, at the Newseum in Washington, D.C.
You can vote until Thursday, noon ET. We'll reveal the winner Friday, when Puck will whip up the dish live on "GMA" from The Source.
4 large soft-shell crabs
1 large or 2 small jalapeno peppers, seeded and minced
Leaves of 4 or 5 sprigs of cilantro, chopped
Juice of 2 medium limes
Tempura Batter Ingredients:
1 cup all-purpose flour
1 tablespoon baking powder
1 1/4 cups water
2 tablespoons sesame seeds
1 to 1 1/2 teaspoons cayenne pepper
1/4 cup cilantro leaves, chopped fine
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 lightly with salt.
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.
At serving time, in a deep, heavy saucepan, wok, or deep-fat fryer, heat 3 inches of oil to 350 degrees F.
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.
Presentation: Mound some of the Asian Cole Slaw on half of each of 4 plates. Place 1 crab on the other half and serve immediately.
Note: Shrimp can be substituted for the crab. If using shrimp, peel, leaving the tail intact.
1 bunch green scallions
1 head of green cabbage
1 large carrot
1/2 cup mayonnaise
1/4 cup rice wine vinegar
1/4 cup honey
2 tablespoons sesame oil
Salt and freshly ground black pepper
Slice half of the scallions, cabbage and carrot into thin julienne and place in a salad bowl. Reserve the remaining scallions, which you have also julienned. In a small bowl, combine the mayonnaise, rice wine vinegar, honey and sesame oil until thoroughly mixed and pour over cabbage mixture. Check salt and pepper to taste and let marinate for 1/2 hour before serving.