Parmesan-Crusted Soft-Shell Crab Sandwiches
Yield
8 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
Parmesan cheese
grated |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | each |
eggs
lightly beaten |
|
| ¼ | teaspoon |
red hot pepper sauce
|
|
| 1 | cup |
mayonnaise
|
|
| 1 | each |
lemon
juiced |
|
| 1 | x |
lemon
zest of, finely grated |
*
|
| ½ | teaspoon |
garlic
minced |
|
| ½ | teaspoon |
thyme
|
*
|
| 1 | tablespoon |
olive oil, extra-virgin
|
|
| 1 | cup |
vegetable oil
for frying |
|
| 8 | each |
crab, soft shell
soft-shelled, cleaned |
* |
| 8 | each |
bread, dinner rolls
hard, halved |
*
|
| 2 | medium |
tomatoes
thinly |
|
| 2 | bunches |
arugula (roquette)
large, stems removed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
Parmesan cheese
grated |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 2 | each |
eggs
lightly beaten |
|
| 1.3 | ml |
red hot pepper sauce
|
|
| 237 | ml |
mayonnaise
|
|
| 1 | each |
lemon
juiced |
|
| 1 | x |
lemon
zest of, finely grated |
*
|
| 2.5 | ml |
garlic
minced |
|
| 2.5 | ml |
thyme
|
*
|
| 15 | ml |
olive oil, extra-virgin
|
|
| 237 | ml |
vegetable oil
for frying |
|
| 8 | each |
crab, soft shell
soft-shelled, cleaned |
* |
| 8 | each |
bread, dinner rolls
hard, halved |
*
|
| 2 | medium |
tomatoes
thinly |
|
| 2 | bunches |
arugula (roquette)
large, stems removed |
*
|
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.
