Parmesan-Crusted Soft-Shell Crab Sandwiches

* Exported from MasterCook *

PARMESAN-CRUSTED SOFT-SHELL CRAB SANDWICHES

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Sandwiches Fish
Cheese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----YIELD: 8 SERVINGS-----
2 c Flour
1 c Parmesan -- grated
1/2 ts Salt
1/4 ts Pepper
2 Egg -- 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 tb Olive oil -- extra-virgin
1 c Oil -- for frying
8 Soft-shell crabs -- cleaned
8 Rolls, hard -- halved
2 md Tomatoes -- thinly sliced
2 Bn 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 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 curmudgn@flash.net (SAM WARING) On 4 JUN 1995 073117
~0600



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