Soft-Shell Crab Sandwiches
* Exported from MasterCook *Soft-Shell Crab Sandwiches
Recipe By : Marcia Kiesel , Gourmet August 1996
Serving Size : 6 Preparation Time :0:00
Categories : Lunch Main Dish
Seafood Shellfish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 jumbo soft-shell crabs -- cleaned
1 cup buttermilk
1 cup crushed saltine crackers or 1/2 cup
cornmeal
Salt and freshly ground pepper
1/4 cup vegetable oil
3 tablespoons unsalted butter
6 hamburger buns or soft hero rolls
6 Tomato slices
Aioli
Lemon wedges
1. In a large shallow glass or ceramic baking dish, cover the crabs with
the buttermilk and refrigerate for at least 1 and up to 4 hours.
2. On a large plate, blend the cracker crumbs with 1/2 teaspoon each of
salt and pepper. Alternatively, season the cornmeal with 1 teaspoon salt
and 1/2 teaspoon pepper.
3. In a large skillet, heat the oil over high heat until shimmering.
Meanwhile, remove the crabs from the buttermilk and shake off the
excess. Add the butter to the oil and, when it stops sizzling, dredge
half of the crabs at a time in the crumbs or cornmeal. Set them in the
skillet, undersides up, and fry, turning once, until cooked through and
crisp, about 4 minutes per side; adjust the heat if the oil gets too
smoky.
4. Set a crab on each bun, top with the tomatoes and Aioli and serve
immediately, with lemon wedges on the side.
Source: rec.food.cooking
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