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Recipe

Tempura Stone Crabs With Lemon, Black Pepper Tartar Sauce

Ingredients

  • 1 beaten egg
  • 2/3 cup flour
  • 1/2 cup cornstarch
  • 1 cup cold soda water
  • 1 teaspoon 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 teaspoons Dijon mustard
  • 1/4 cup minced onions
  • 2 teaspoons black pepper
  • 1 cup olive oil
  • Salt and pepper

Directions

  • 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