| 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”