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


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 - 2017, All rights reserved, PagesPak.com