The best delicious Tempura Stone Crabs With Lemon, Black Pepper Tartar Sauce recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Tempura Stone Crabs With Lemon, Black Pepper Tartar Sauce recipe today!
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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
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.
Yields
4 servings
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