Parmesan-crusted Soft-shell Crab Sandwiches
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Seafood, Eggs | Cheese, Fish, Sandwiches | 8 | Servings | |
INGREDIENTS
| 2 | c | Flour |
| 1 | c | Parmesan, grated |
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
| 2 | Egg, lightly beaten | |
| 1/4 | t | Tabasco |
| 1 | c | Mayonnaise |
| 1 | Lemon, juiced | |
| Zest of 1 lemon, finely | ||
| grated | ||
| 1/2 | t | Garlic, minced |
| 1/2 | t | Thyme |
| 1 | T | Olive oil, extra-virgin |
| 1 | c | Oil, for frying |
| 8 | Soft-shell crabs, cleaned | |
| 8 | Rolls, hard halved | |
| 2 | Tomatoes, thinly sliced | |
| 2 | Bn Arugula, large stems | |
| removed | ||
| 7311 | 0600 |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 807
Calories From Fat: 447
Total Fat: 50.7g
Cholesterol: 83.8mg
Sodium: 1239.7mg
Potassium: 220.6mg
Carbohydrates: 64.3g
Fiber: 2.6g
Sugar: 4.2g
Protein: 24g