Recipe - Tempora Stone Crabs With Lemon Black Pepper Tartar Sauce

1 Beaten egg
2/3 cup Flour
One half 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
One lemon ; Juice of
One lime ; Juice of
2 teaspoon Dijon mustard
One fourth cup Minced onions
2 teaspoon Black pepper
1 cup 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
paperlined plate Season with salt and pepper and serve with tartar sauce.

Yield: 4 servings

Posted to recipeludigest by molony molony@scsn.net on Mar 09, 1998