Tempura Stone Crabs With Lemon, Black Pepper Tartar Sauce
| 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 | t | 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 | t | Dijon mustard |
| 1/4 | c | Minced onions |
| 2 | t | 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 664
Calories From Fat: 502
Total Fat: 56.8g
Cholesterol: 93mg
Sodium: 724.7mg
Potassium: 116.6mg
Carbohydrates: 34.2g
Fiber: 1.3g
Sugar: 1.1g
Protein: 5.8g