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

Tempora Stone Crabs With Lemon, Black Pepper Tartar Sauce


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:
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


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

Yield: 4 servings


 Tempora Stone Crabs With Lemon, Black Pepper Tartar Sauce 



Copyright 2009 - 2016, All rights reserved, PagesPak.com