Parmesan-Crusted Soft-Shell Crab Sandwiches
Grrrrrgh!
Course : Seafoods
From: HungryMonster.com
Serves: 8
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          flour
   1      cup           parmesan -- grated
     1/2  teaspoon      salt
     1/4  teaspoon      pepper
   2                    egg -- lightly beaten
     1/4  teaspoon      Tabasco
   1      cup           mayonnaise
   1                    lemon -- juiced
   1                    lemon -- finely , zest of
     1/2  teaspoon      garlic -- minced
     1/2  teaspoon      thyme
   1      tablespoon    olive oil -- extra-virgin
   1      cup           oil -- for frying
   8                    soft-shell crabs -- cleaned
   8                    rolls -- hard, halved
   2      medium        tomatoes -- thinly sliced
   2      bunches       arugula -- large stems
 

Preparation:

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.