Tempora Stone Crabs With Lemon, Black Pepper Tartar Sauce Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1: Beaten egg,
2/3 cup: Flour,
1/2 cup: Cornstarch,
1 cup: Cold soda water,
1 tsp: 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 tsp: Dijon mustard,
1/4 cup: Minced onions,
2 tsp: 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.
Yield: 4 servings
EMERIL LIVE SHOW #EMIA44
Source from luhu.jp
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
EMERIL LIVE SHOW #EMIA44
Source from luhu.jp
Tags
Emeril