Print
Email
Add a photoServings: 4
Ingredients
- 1 x Beaten egg
- 2/3 c. Flour
- 1/2 c. Cornstarch
- 1 c. Cool soda water
- 1 tsp Salt
- 2 doz Florida stone crabs with shell cracked,
- Â Â removed, and meat exposed
- Â Â Oil for frying
- 1 x Egg
- Â Â Juice of one lemon
- Â Â Juice of one lime
- 2 tsp Dijon mustard
- 1/4 c. Chopped onions
- 2 tsp Black pepper
- 1 c. Extra virgin olive oil
- Â Â Salt to taste
- Â Â Freshly-Grnd black pepper to taste
Directions
- Preheat the fryer.
- In a mixing bowl, whisk the egg, flour, cornstarch, soda water and salt. Blend till smooth. Let the batter sit for 10 min 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 tartar sauce ingredients except for the extra virgin olive oil. Pulse till smooth. With the machine running, slowly add in the extra virgin olive oil in a steady stream. Season with salt and pepper. The mix should be thick.
- Dip the exposed meat part of stone crab in the tempura batter. Fry the stone crabs for about 3 to 4 min, or possibly till slightly golden brown-brown. Remove the stone crabs from the oil and drain on a paper-lined plate. Season with salt and pepper and serve with the tartar sauce.
- This recipe yields 4 servings.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 4 servings | |
| Calories 657 | |
| Calories from Fat 500 | 76% |
| Total Fat 56.55g | 71% |
| Saturated Fat 8.2g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 657mg | 27% |
| Potassium 99mg | 3% |
| Total Carbs 33.38g | 9% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.86g | 1% |
| Protein 5.34g | 9% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
