| 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 | ts | 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 | ts | Dijon mustard |
| 1/4 | c | Minced onions |
| 2 | ts | Black pepper |
| 1 | c | Olive oil |
| Salt and pepper |
INSTRUCTIONS
TARTAR SAUCE 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
A Message from our Provider:
“Jesus: Because only the best will do”