Tempura stone crabs with lemon, black pepper tartar sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | beaten egg | |
| ⅔ | cup | flour |
| ½ | cup | cornstarch |
| 1.00 | cup | cold soda water |
| 1.00 | teaspoon | salt |
| 2.00 | dozen florida stone crabs; with shell cracked, | |
| 1 | removed; and meat exposed | |
| 1 | oil; for frying | |
| 1 | === tartar sauce === | |
| 1.00 | egg | |
| 1 | juice of one lemon | |
| 1 | juice of one lime | |
| 2.00 | teaspoon | dijon mustard |
| ¼ | cup | minced onions |
| 2.00 | teaspoon | black pepper |
| 1.00 | cup | olive oil |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
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 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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