Parmesan-crusted soft-shell crab sandwiches
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour |
| 1 | cup | Parmesan; grated |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 2 | Egg; lightly beaten | |
| ¼ | teaspoon | Tabasco |
| 1 | cup | Mayonnaise |
| 1 | Lemon; juiced | |
| Zest of 1 lemon; finely grated | ||
| ½ | teaspoon | Garlic; minced |
| ½ | teaspoon | Thyme |
| 1 | tablespoon | Olive oil; extra-virgin |
| 1 | cup | Oil; for frying |
| 8 | Soft-shell crabs; cleaned | |
| 8 | Rolls, hard; halved | |
| 2 | mediums | Tomatoes; thinly sliced |
| 2 | Bn Arugula; large stems removed | |
| 4 | JUN 1995 073117 ~0600 | |
Directions
YIELD: 8 SERVINGS
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 ¼ cup of water. Beat the eggs and water together and gradually incorporate the flour mixture to form a smooth batter. Add ⅛ 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 ⅛ 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. Serves 8. Recipe from Food & Wine, June, 1991.
Submitted By WARING@... (SAM WARING) On