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Tempora Stone Crabs With Lemon, Black Pepper Tartar Sauce

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CATEGORY CUISINE TAG YIELD
Eggs, Meats French 1 Servings

INGREDIENTS

1 Beaten egg
2/3 c Flour
1/2 c Cornstarch
1 c Cold soda water
1 t Salt
2 Dozen Florida stone crabs
with shell cracked
removed
and meat
Exposed
Oil for frying
1 Egg
One lemon, Juice of
One lime, Juice of
2 t Dijon mustard
1/4 c Minced onions
2 t Black pepper
1 c Olive oil
Salt and pepper

INSTRUCTIONS

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 <molony@scsn.net> on
Mar 09, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3222
Calories From Fat: 2120
Total Fat: 239.4g
Cholesterol: 664.4mg
Sodium: 2862.6mg
Potassium: 1336.5mg
Carbohydrates: 136.5g
Fiber: 5.1g
Sugar: 4.3g
Protein: 129.7g


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