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.


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
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



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

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