Parmesan-Crusted Softshell Crab Sandwiches
Recipe By : Food and Wine 6/91Serving Size : 8 Preparation Time :0:00
Categories : Dinner Lunch
Main Dish Seafood
Shellfish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
1 cup(4oz) parmesan cheese -- freshly grated
1/2 tsp salt
1/4 tsp freshly ground pepper
2 eggs -- lightly beaten
1/4 tsp tabasco sauce
1 cup mayonnaise
1 lemon -- zested and juiced
1/2 tsp garlic -- minced
1/2 tsp thyme
1 tbsp extra virgin olive oil
1 cup peanut oil for frying
8 softshell crabs -- cleaned
8 round hard rolls -- halved
2 medium ripe tomatoes -- thin slices
2 bunches arugula -- stemmed
In a medium bowl, combine 1cup of the flour with the parmesan cheese,
salt and pepper. Make a well in the center and add the eggs and 3/4 cup
of water. Beat the eggs and water and gradually incorporate the flour
mixture to form a smooth batter. Add 1/8 tsp of the tobasco and set
aside to rest for 30 minutes.
In another bowl, combine the mayonnaise, lemon juice, zest, garlic,
thyme, olive oil, and the remaining 1/8 tsp tobasco. Whisk to blend and
set aside for at least 30 minutes.
Prepare the oven to 250F. In a large skillet, heat the peanut oil over
moderately high heat. Dredge the crabs in the remaining 1 cup of 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, turning once, until golden brown(about 2 to 3 minutes).
Drain on a paper towel, place on a heat proof platter and keep warm in
the oven. Repeat with the remaining crabs.
Scoop out some of the bread from the center of the rolls to hollow them
slightly. Spread 2 heaping tsp of the mayonnaise on each half. Assemble
the sandwiches by placing 2 or 3 slices of tomato and 4 or 5 arugala
leaves on the bottom half of each roll. Set the fried crabs on top and
close. Serve immediately.
Source: rec.food.cooking
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