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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