Parmesan-Crusted Soft-Shell Crab Sandwiches

Directions

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 ¼ cup of water.

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

Add ⅛ teaspoon of the hot sauce 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 ⅛ teaspoon hot sauce.

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 250 degrees F. In a large skillet, heat the peanut oil over moderately high heat to 350℉ (180℃). 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.