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Tempura Stone Crabs With Lemon, Black Pepper
Tartar Sauce
1
2
1
1
1
2
Beaten egg
/3 Cup Flour
/2 Cup Cornstarch
Cup Cold soda water
Teaspoon Salt
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
1
2
1
Teaspoon Dijon mustard
/4 Cup Minced onions
Teaspoon Black pepper
Cup Olive oil
Salt; to taste
Freshly−Ground black pepper; to taste
1
1 Fat; 0 Other Carbohydrates
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.
Tempura Stone Crabs With Lemon, Black Pepper Tartar Sauce
617
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