Try this Tempura Stone Crabs with Lemon, Black Pepper Tartar Sauce recipe, or contribute your own.
Suggest a better descriptionPreheat 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 - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-24-1997 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (161g) | ||
Recipe Makes: 4 servings | ||
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Calories: 306 | ||
Calories from Fat: 148 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.4g | 22 % | |
Saturated Fat 2.7g | 13 % | |
Monounsaturated Fat 10.9g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 99.4mg | 31 % | |
Sodium 105.4mg | 4 % | |
Potassium 200.9mg | 5 % | |
Total Carbohydrate 34.3g | 10 % | |
Dietary Fiber 2.1g | 9 % | |
Sugars, other 32.2g | ||
Protein 6.6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 306
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