Tempura Stone Crabs with Lemon, Black Pepper Tartar Sauce – a delicious recipe with egg, flour, cornstarch, cold soda water, salt, Florida stone crabs. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Preheat the fryer.
2
In a mixing bowl, whisk the egg, flour, cornstarch, soda water and salt.
3
Blend until smooth.
4
Let the batter sit for 10 minutes to rest.
5
Using the back of a French knife, crack the crab shell and expose the meat.
6
In a food processor, combine all of the remaining ingredients except for the olive oil.
7
Pulse until smooth.
8
With the machine running, slowly add the olive oil in a steady stream.
9
Season with salt and pepper.
10
The mixture should be thick.
11
Dip the exposed meat part of stone crab in the tempura batter.
12
Fry the stone crabs for about 3 to 4 minutes, or until slightly golden brown.
13
Remove the stone crabs from the oil and drain on a paper-lined plate Season with salt and pepper and serve with tartar sauce
744
kcal
Calories
65
g
Fat
32
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 15 ingredients. The key ingredients include: 1 beaten egg, 2/3 cup flour, 1/2 cup cornstarch, 1 cup cold soda water, and more.
Yes, Tempura Stone Crabs with Lemon, Black Pepper Tartar Sauce falls under the Seafood category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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