Tempura Stone Crabs with Lemon, Black Pepper Tartar Sauce

Name: Tempura Stone Crabs with Lemon, Black Pepper Tartar Sauce
Yield: 4 servings
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; Tartar sauce:; 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

Recipe courtesy of Emeril Lagasse

Watch how to make this recipe.

Tempura Stone Crabs with Lemon, Black Pepper Tartar Sauce

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Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

687

Total Fat

48

Saturated Fat

7

Carbohydrates

36

Dietary Fiber

2

Sugar

1

Protein

28

Cholesterol

178

Sodium

776

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

687

Total Fat

48

Saturated Fat

7

Carbohydrates

36

Dietary Fiber

2

Sugar

1

Protein

28

Cholesterol

178

Sodium

776

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

Tartar sauce:

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

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.