EMERIL LIVE SHOW #EMIA44 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 Posted to recipelu-digest by molony
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|Serving Size: 1 Serving (1217g)|
|Recipe Makes: 1|
|Calories from Fat: 896 (48%)|
|Amt Per Serving||% DV|
|Total Fat 99.6g||133 %|
|Saturated Fat 14.3g||71 %|
|Monounsaturated Fat 61.3g|
|Polyunsanturated Fat 17.9g|
|Cholesterol 816.1mg||251 %|
|Sodium 2061.9mg||71 %|
|Potassium 2230.1mg||59 %|
|Total Carbohydrate 126g||37 %|
|Dietary Fiber 7.4g||30 %|
|Sugars, other 118.6g|
|Protein 116.9g||167 %|
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Calories per serving: 1872
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