Name: Tempura Stone Crabs with Lemon, Black Pepper Tartar Sauce
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; === TARTAR SAUCE ===; 1 Egg; Juice of one lemon; Juice of one lime; 2 ts Dijon mustard; 1/4 c Minced onions; 2 ts Black pepper; 1 c Olive oil; Salt; to taste; Freshly-Ground black pepper; to taste

Patience does not ignore the provocations of others; it simply seeks to respond to them in a godly manner. It enables us to control our tempers when we are provoked and to seek to deal with the person and his provocation in a way that tends to heal relationships rather than aggravate problems. It seeks the ultimate good of the other individual, rather than the immediate satisfaction of our own aroused emotions.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats	French	Emlive07	4	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
		=== TARTAR SAUCE ===
1		Egg
		Juice of one lemon
		Juice of one lime
2	ts	Dijon mustard
1/4	c	Minced onions
2	ts	Black pepper
1	c	Olive oil
		Salt; to taste
		Freshly-Ground black pepper; to taste

INSTRUCTIONS

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
Converted by MM_Buster v2.0l.

A Message from our Provider:

“If you’re too open minded, your brains will fall out”