Tempura Stone Crabs with Lemon, Black Pepper Tartar Sauce (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 beaten egg |
2/3 cup flour |
1/2 cup cornstarch |
1 cup cold soda water |
1 teaspoon salt |
2 dozen florida stone crabs, with shell cracked, removed and meat exposed |
oil for frying |
1 egg |
juice of one lemon |
juice of one lime |
2 teaspoons dijon mustard |
1/4 cup minced onions |
2 teaspoons black pepper |
1 cup olive oil |
salt and pepper |
Directions:
1. 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
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