Tempura Stone Crabs with Lemon, Black Pepper Tartar Sauce

Tempura Stone Crabs with Lemon, Black Pepper Tartar Sauce


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



 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.