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Tempura Stone Crab Claws With Lemon Black Pepper Tartar Sauce

  • Yield: 4 servings


  • 1 large egg
  • 1 cup cold club soda
  • 2/3 cup bleached all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon Creole Seasoning
  • 1 teaspoon salt
  • 24 Florida stone crab claws, shells cracked
  • Vegetable oil, for deep-frying
  • Lemon Black Pepper Tartar Sauce


  • Beat the egg in a large mixing bowl. Add the club soda, flour, cornstarch, Essence, and salt and whisk until smooth. Cover and refrigerate for 30 minutes to 1 hour.
  • Pour enough oil into a large heavy pot or electric deep fryer to come halfway up the sides and heat to 360?F.
  • In batches, dip the crab claws into the batter and deep-fry until golden brown, 2 to 3 minutes. Using a slotted spoon, transfer the claws to paper towels to drain.
  • Serve immediately with the tartar sauce.