Tempura Soft-shell Crab with Asian Slaw

Prepare the tempura batter just before dipping the crabs. Bubbles in sparkling water help keep tempura light and crisp.
In a large roasting pan, pour the oil to a depth of 1 inch and preheat to 350 degrees.In a medium bowl, combine flour and salt. Stir the egg yolk with 2 cups of soda water until smooth; sprinkle with the flour mixture and, using a large fork, gently mix (the dough should remain slightly lumpy and have the consistency of heavy cream).Dip 2 crabs in the batter to allow the excess dough to drain back into the bowl, and gently dip in the hot oil, top side down. Saute for 1 1/2 minutes on each side until golden brown and crisp. Dry on paper towels, then transfer to a baking sheet and keep in a preheated 200 ° oven. Repeat with the remaining butter and crabs.Cut the crabs in half. Serve with Asian cabbage and crab sauce. Decorate if desired.Note to wine: "A crisp crust with bubbles is traditionally perfectly combined with preparations that include frying, seafood or soy sauce. This dish combines all three qualities, making it easy to make something as sparkling as Prosecco Zardetto ($10). The pure, tart taste of prosecco eliminates the greasy taste of tempura, like a delivery boy at the Four Seasons. " - Mark Oldman