| 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”