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
• 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

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

egg, flour, cornstarch, cold soda water, salt, florida stone crabs, egg, lemon, lime, mustard, onions, black pepper, olive oil, salt

Taken from www.foodnetwork.com/recipes/emeril-lagasse/tempura-stone-crabs-with-lemon-black-pepper-tartar-sauce-recipe.html (may not work)