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Parmesan-Crusted Soft-Shell Crab Sandwiches

Make Parmesan-Crusted Soft-Shell Crab Sandwiches at home with Flour, Salt, Pepper, Garlic Minced, and Olive Oil Extra Virgin. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 cup
• 1/2 tsp
• 1/4 tsp
• 1/2 tsp
• 1 tbsp
• 1 cup

Method (preview)

1. 1

   In a medium bowl, combine 1 cup of the flour with the Parmesan, salt and pepper.

2. 2

   Make a well in the center and add the eggs and 1/4 cup of water.

3. 3

   Beat the eggs and water together and gradually incorporate the flour mixture to form a smooth batter.

4. 4

   Add 1/8 teaspoon of the Tabasco and set aside to rest for 30 minutes.

5. 5

   In another bowl, combine the mayonnaise, lemon juice, lemon zest, garlic, thyme, olive oil and the remaining 1/8 teaspoon Tabasco.

6. 6

   Whisk to blend and set aside for at least 30 minutes. (The recipe can be prepared to this point up to 1 day ahead.

7. 7

   Refrigerate the batter and mayonnaise.

8. 8

   If the batter becomes very thick, thin it out with a little water.) Preheat the oven to 250F.

9. 9

   In a large skillet, heat the peanut oil over moderately high heat to 350F.

10. 10

    Dredge the crabs in the remaining 1 cup flour and shake off the excess.

11. 11

    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.

12. 12

    Drain on paper towels, place on a heatproof platter and keep warm in the oven.

13. 13

    Repeat with the 4 remaining crabs.

14. 14

    Scoop out some of the bread from the center of the rolls to hollow them slightly.

15. 15

    Spread 2 heaping teaspoons of the mayonnaise on each half.

16. 16

    Assemble the sandwiches by placing 2 or 3 slices of tomato and 4 or 5 arugula leaves on the bottom half of each roll.

17. 17

    Set the fried crabs on top and close the sandwiches.

18. 18

    Serve immediately.

19. 19

    Recipe from Food & Wine, June, 1991.