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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