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
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
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
Yields
1 Servings