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


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