Tempura Stone Crabs With Lemon, Black Pepper Tartar Sauce

Recipe Ingredients

1		Beaten egg
2/3 cup	41g / 1.4oz	Flour
1/2 cup	31g / 1.1oz	Cornstarch
1 cup	198g / 7oz	Cold soda water
1 teaspoon	5ml	Salt
2		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 teaspoons	10ml	Dijon mustard
1/4 cup	15g / 0.5oz	Minced onions
2 teaspoons	10ml	Black pepper
1 cup	237ml	Olive oil
		Salt - to taste
		Freshly-Ground black pepper - to taste

Recipe 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.

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

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