Try this Tempora Stone Crabs with Lemon, Black Pepper Tartar Sauce recipe, or contribute your own.
Suggest a better descriptionEMERIL 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 | ||
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Calories: 1872 | ||
Calories from Fat: 896 (48%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 1872
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