Name: Parmesan-Crusted Soft-Shell Crab Sandwiches
Ingredients: 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

If there is any point on which God’s holiest saints agree it is this: that they see more, and know more, and feel more, and do more, and repent more, and believe more, as they get on in spiritual life, and in proportion to the closeness of their walk with God. In short, they “grow in grace,” as St. Peter exhorts believers to do; and “abound more and more,” according to the words of St. Paul (2 Pet. 3:18; 1 Thes. 4:1).

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy, Eggs		Sandwiches, Fish, Cheese	8	Servings

INGREDIENTS

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

INSTRUCTIONS

YIELD: 8 SERVINGS
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 WARING@IMA.INFOMAIL.COM (SAM WARING)  On 4 JUN 1995 073117
~0600
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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