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Parmesan-Crusted Soft-Shell Crab Sandwiches

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Recipe

 

Yield

8 servings

Prep

30 min

Cook

30 min

Ready

60 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 cups all-purpose flour
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1 cup Parmesan cheese
grated
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½ teaspoon salt
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¼ teaspoon black pepper
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2 each eggs
lightly beaten
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¼ teaspoon red hot pepper sauce
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1 cup mayonnaise
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1 each lemon
juiced
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1 x lemon
zest of, finely grated
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½ teaspoon garlic
minced
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½ teaspoon thyme
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1 tablespoon olive oil, extra-virgin
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1 cup vegetable oil
for frying
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8 each crab, soft shell
soft-shelled, cleaned
*
8 each bread, dinner rolls
hard, halved
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2 medium tomatoes
thinly
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2 bunches arugula (roquette)
large, stems removed
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Ingredients

Amount Measure Ingredient Features
473 ml all-purpose flour
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237 ml Parmesan cheese
grated
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2.5 ml salt
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1.3 ml black pepper
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2 each eggs
lightly beaten
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1.3 ml red hot pepper sauce
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237 ml mayonnaise
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1 each lemon
juiced
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1 x lemon
zest of, finely grated
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2.5 ml garlic
minced
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2.5 ml thyme
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15 ml olive oil, extra-virgin
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237 ml vegetable oil
for frying
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8 each crab, soft shell
soft-shelled, cleaned
*
8 each bread, dinner rolls
hard, halved
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2 medium tomatoes
thinly
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2 bunches arugula (roquette)
large, stems removed
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 150g (5.3 oz)
Amount per Serving
Calories 55970% from fat
 % Daily Value *
Total Fat 44g 67%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 565mg 24%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 5%
Sugars g
Protein 20g
Vitamin A 9% Vitamin C 11%
Calcium 16% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 

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