Tempora Stone Crabs with Lemon, Black Pepper Tartar Sauce

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2 Dozen Florida stone crabs; Exposed
2/3 c Flour
1 ts Salt
2 ts Dijon mustard
1/4 c onions; Minced
1/2 c Cornstarch
Juice of 1 Lemon
1 Egg
Salt and pepper
1 c olive oil
Oil for frying
2 ts Black pepper
1 c soda water; Cold
Juice of 1 Lime
1 egg; Beaten

Original recipe makes 1



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 on Mar 09, 1998

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Calories Per Serving: 1872 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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