Tempura Stone Crabs With Lemon Black Pepper Tartar Sauce
Ingredients
- 1 large egg, beaten
- 2/3 cup all-purpose flour
- 0.5 cup cornstarch
- 1 cup cold soda water
- 1 tsp salt
- 2 dozen Florida stone crabs, shells cracked and meat exposed
- 2 cup vegetable oil, for frying
- 1 large egg
- 1 lemon, juiced
- 1 lime, juiced
- 2 tsp Dijon mustard
- 0.3 cup minced yellow onions
- 2 tsp coarse black pepper
- 1 cup olive oil
Instructions
- 1
Make the tartar sauce: In a food processor, combine the egg, lemon juice, lime juice, Dijon mustard, minced onions, and black pepper. Pulse until smooth. With the machine running, slowly add the olive oil in a steady stream until thick and emulsified. Season with salt and pepper. Refrigerate.
- 2
In a bowl, whisk together the beaten egg, flour, cornstarch, soda water, and salt until smooth. Let the batter rest for 10 minutes.
- 3
Heat the frying oil to 350°F (175°C). Using the back of a French knife, crack the crab shells and expose the meat.
- 4
Dip each crab (meat side) into the tempura batter. Fry for about 3 to 4 minutes until lightly golden-brown. Drain on paper towels; season with salt and pepper.
- 5
Serve the stone crabs immediately with the lemon-black pepper tartar sauce alongside.