Tempora Stone Crabs With Lemon, Black Pepper Tartar Sauce
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Tempora Stone Crabs With Lemon, Black Pepper Tartar Sauce
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Last updated 6/12/2012 12:59:05 AM. Recipe ID 21974. Report a problem with this recipe.
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      Title: Tempora stone crabs with lemon, black pepper tartar sauce
 Categories: E.
      Yield: 4 Servings
 
      1    Beaten egg
    2/3 c  Flour
    1/2 c  Cornstarch
      1 c  Cold soda water
      1 ts Salt
      2    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 ts Dijon mustard
    1/4 c  Minced onions
      2 ts Black pepper
      1 c  Olive 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
  sauce.
  
  Yield: 4 servings
  




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Recipe ID 21974 (Apr 03, 2005)

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