Parmesan-Crusted Soft-Shell Crab Sandwiches

Recipe Ingredients

2 cups	125g / 4.4oz	Flour
1 cup	237ml	Parmesan - grated
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Pepper
2		Egg - lightly beaten
1/4 teaspoon	1.3ml	Tabasco
1 cup	237ml	Mayonnaise
1		Lemon - juiced
1		Lemon - finely , zest of
1/2 teaspoon	2.5ml	Garlic - minced
1/2 teaspoon	2.5ml	Thyme
1 tablespoon	15ml	Olive oil - extra-virgin
1 cup	237ml	Oil - for frying
8		Soft-shell crabs - cleaned
8		Rolls - hard, halved
2		Tomatoes - thinly sliced (medium)
2		Arugula - large stems

Recipe Instructions

In a medium bowl, combine 1 cup of the flour with the Parmesan, salt and pepper. Make a well in the center and add the eggs and 1/4 cup of water. Beat the eggs and water together and gradually incorporate the flour mixture to form a smooth batter.

Add 1/8 teaspoon of the Tabasco and set aside to rest for 30 minutes. In another bowl, combine the mayonnaise, lemon juice, lemon zest, garlic, thyme, olive oil and the remaining 1/8 teaspoon Tabasco. Whisk to blend and set aside for at least 30 minutes.

(The recipe can be prepared to this point up to 1 day ahead. Refrigerate the batter and mayonnaise. If the batter becomes very thick, thin it out with a little water.) Preheat the oven to 250F In a large skillet, heat the peanut oil over moderately high heat to 350F

Dredge the crabs in the remaining 1 cup flour and shake off the excess. Dip 4 of the crabs in the batter, let some of the batter drip off, and then fry them in the skillet, turning once, until golden brown, 2 to 3 minutes per side. Drain on paper towels, place on a heatproof platter and keep warm in the oven.

Repeat with the 4 remaining crabs. Scoop out some of the bread from the center of the rolls to hollow them slightly. Spread 2 heaping teaspoons of the mayonnaise on each half. Assemble the sandwiches by placing 2 or 3 slices of tomato and 4 or 5 arugula leaves on the bottom half of each roll. Set the fried crabs on top and close the sandwiches. Serve immediately.

Recipe from Food and Wine, June, 1991.

Source:
Keith Floyd

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.