Tempura Stone Crabs with Lemon, Black Pepper Tartar Sauce

Ready in 1 hour

Top-ranked recipe named "Tempura Stone Crabs with Lemon, Black Pepper Tartar Sauce"

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Try this Tempura Stone Crabs with Lemon, Black Pepper Tartar Sauce recipe, or contribute your own. "Egg" and "Emeril" are two of the tags cooks chose for Tempura Stone Crabs with Lemon, Black Pepper Tartar Sauce.


Ingredients

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2/3 c Flour
1/2 c Cornstarch
1 c Cold soda water
Oil; for frying
Juice of one lime
2 ts Black pepper
1/4 c Minced onions
=== TARTAR SAUCE ===
Black Pepper; freshly ground
1 Beaten egg
1 ts Salt
2 ts Dijon mustard
1 Egg
Removed; and meat exposed
1 c olive oil
Juice of one lemon
Salt; to taste
2 Dozen Florida stone crabs;

Original recipe makes 4 servings

Servings  

Preparation

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 - 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

Calories Per Serving: 306 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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