Tempora Stone Crabs With Lemon, Black Pepper Tartar Sauce Seafood Recipes


Home  >  Recipes  >  Seafood Recipes   >  Tempora Stone Crabs With Lemon, Black Pepper Tartar Sauce Recipes


Share |


Recipe Search









Top Search

 chicken   cake   cheese   cakes   grill   checkerboard   muffins   roll   pizza   curry   burger   tuna   sweet potato   wine   mousse      steaks   kaposzta salata   lasagna   souffle   lassi   medovnik   hungarian   dipping sauce   gluten free   Condensed Milk Recipe   guacamole   butter cookies   lemonade   blueberry fungee   shawarma   urdu   biryani   bombay biryani   donuts   puff pastry    birthday cake   chicken chilli   apple cake   Indian Chicken Curry   blueberry funge   dum biryani   gulab jamun   Burfi   ampalaya   drumsticks   Danish Pastry    beirox   nuggets   white sauce   cheddar cheese   samoosa   chicken pasta   apple custard   red wine and rosemary porterhouse   mustard meatloaf   Baklava   kanum ma kang mung   chinese rice   lemon lime   chocolate cookies   lamb stew with rosemary dumplings   1994 3rd Place   pinacolada   apple pinwheels   fajita chicken   cheese balls   moosa   potatos   salsa sauce   pepsi   Cream Cheese Recipe   frappuccino   plain cake   key lime cake   tuna ring   vegetable biryani   coca cola   phirni   lemon lime soda   crab mousse   chicken picata   aljotta   Lunchbox    apple Salsa   apricot muffins   targine   whelks   BBB   tartar sauce   ground cherry pie   flounder   cheese pizza   turkey wrap   skillet enchiladas   vanilla cream cake   albanian   electric lemonade   3B   mister saleem 


Tempora Stone Crabs With Lemon, Black Pepper Tartar Sauce

Ingredients:

1Beaten egg
2/3 cFlour
1/2 cCornstarch
1 cCold soda water
1 ts Salt
2Dozen Florida stone crabs,
With shell cracked, removed
And meat exposed
Oil for frying
Tartar sauce:
1Egg
Juice of one lemon
Juice of one lime
2 ts Dijon mustard
1/4 cMinced onions
2 ts Black pepper
1 cOlive oil
Salt and pepper


Method:

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




 Tempora Stone Crabs With Lemon, Black Pepper Tartar Sauce 

 

 

Copyright 2009 - 2015, All rights reserved, PagesPak.com