1 1/2 tablespoon of soy sauce
3/4 teaspoon of cornstarch
1/2 cup of piquia nut pieces
12 large crab bodies
To the beer batter mixture
1 cup of all-purpose flour
1/4 teaspoon of salt
1 egg, plus 1 yolk, beaten
1 tablespoon of melted butter
1/2 cup of beer
1 snow-white egg white
To the mustard paste:
1 1/2 tablespoons of mustard
1 tablespoon of lemon juice
1/2 cup of room temperature butter
Salt and pepper to taste
1 1/2 tablespoon of soy sauce
3/4 teaspoon of cornstarch
1/2 cup of piquia nut pieces
12 large crab bodies
To the beer batter mixture
1 cup of all-purpose flour
1/4 teaspoon of salt
1 egg, plus 1 yolk, beaten
1 tablespoon of melted butter
1/2 cup of beer
1 snow-white egg white
To the mustard paste:
1 1/2 tablespoons of mustard
1 tablespoon of lemon juice
1/2 cup of room temperature butter
Salt and pepper to taste
Mix a paste with soy sauce, cornstarch, and piquia nuts
Clean and cut the crab bodies in half lengthwise without separating them
Fill with the nut paste, press the sides shut, and refrigerate
Prepare the beer batter mixture: sift the flour with salt into a bowl
Add the beaten egg and melted butter
Gradually add the beer and mix well until the batter is creamy and smooth
Let it rest at room temperature for 1 to 2 hours
After adding a snow-white egg white, mix carefully
Remove the crab bodies from the refrigerator when they are cold and firm and immerse them in the beer batter mixture
Fry in hot oil until golden brown
Drain and place on absorbent paper
Serve with the mustard paste mixed with lemon juice and tempered butter, seasoned with salt and pepper
Store in the refrigerator for 6 hours.
