Tempora stone crabs with lemon, black pepper tartar sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Beaten egg | |
| ⅔ | cup | Flour |
| ½ | cup | Cornstarch |
| 1 | cup | Cold soda water |
| 1 | teaspoon | Salt |
| 2 | Dozen Florida stone crabs, | |
| With shell cracked, removed | ||
| And meat exposed | ||
| Oil for frying | ||
| Tartar sauce: | ||
| 1 | Egg | |
| Juice of one lemon | ||
| Juice of one lime | ||
| 2 | teaspoons | Dijon mustard |
| ¼ | cup | Minced onions |
| 2 | teaspoons | Black pepper |
| 1 | cup | Olive oil |
| Salt and pepper | ||
Directions
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 remaining 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 tartar sauce.
Yield: 4 servings
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