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Print this Recipe    Softshell Crab

Parmesan-crusted Soft-shell Crab Sandwiches
Yield: 8 servings

2 c flour
1 c Parmesan, grated
1/2 ts salt
1/4 ts pepper
2 eggs, lightly beaten
1/4 ts Tabasco
1 c mayonnaise
1 lemon, juiced
zest of 1 lemon, finely grated
1/2 ts garlic, minced
1/2 ts thyme
1 T extra-virgin olive oil
1 c oil, for frying
8 soft-shell crabs, cleaned
8 rolls, hard, halved
2 md tomatoes, thinly sliced
2 bunches arugula, large stems removed

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

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.


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