Yield: 4 servings
Measure | Ingredient |
---|---|
1.00 \N | beaten egg |
⅔ cup | flour |
½ cup | cornstarch |
1.00 cup | cold soda water |
1.00 teaspoon | salt |
2.00 \N | dozen florida stone crabs; with shell cracked, |
1 \N | removed; and meat exposed |
1 \N | oil; for frying |
1 \N | === tartar sauce === |
1.00 \N | egg |
1 \N | juice of one lemon |
1 \N | juice of one lime |
2.00 teaspoon | dijon mustard |
¼ cup | minced onions |
2.00 teaspoon | black pepper |
1.00 cup | olive oil |
1 \N | salt; to taste |
1 \N | freshly-ground black pepper; to taste |
Preheat the fryer. In a mixing bowl, whisk the egg, flour, cornstarch, soda water and salt. Blend until smooth. Let the batter sit for 10 minutes to rest. Using the back of a French knife, crack the crab shell and expose the meat. In a food processor, combine all of the tartar sauce ingredients except for the olive oil. Pulse until smooth. With the machine running, slowly add the olive oil in a steady stream. Season with salt and pepper. The mixture should be thick. Dip the exposed meat part of stone crab in the tempura batter.
Fry the stone crabs for about 3 to 4 minutes, or until slightly golden-brown. Remove the stone crabs from the oil and drain on a paper-lined plate. Season with salt and pepper and serve with the tartar sauce. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A44 broadcast 04-15-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
04-24-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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