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4 large Soft-Shell Crabs, cleaned
(you can have your fishmonger do this), rinsed and patted dry
Seasoned flour: Flour as needed, seasoned with Kosher Salt and Freshly Ground Black Pepper (you can spice it up by adding Ancho Chili or Old Bay Seasoning)
2 or 3 Large Eggs, beaten with a teaspoon of water to lighten up the eggs
Japanese Bread Crumbs (Panko, a light, airy breadcrumb that can be purchased in Asian markets, or even in the supermarkets)
Canola Oil or Vegetable Oil that you prefer for deep-frying. About 4 - 6 cups
Tartar Sauce
Yield: About 1/2 cup
One tablespoon Minced Shallot
1/4 teaspoon Minced Garlic
One Tablespoon Finely Chopped Celery
One Tablespoon Finely Chopped Cornichons (sour french pickles)
One Tablespoon Minced Parsley
One Tablespoon Minced Tarragon
One Teaspoon Old Bay Seasoning
1/2 Cup Mayonnaise
1 Tablespoon water
Lemon juice, as needed
Kaiser Rolls
Ripe Jersey Tomatoes
Green Curly Lettuce
Thoroughly mix all the ingredients - Except the lemon juice - in a small bowl. Taste the mixture and blend in a little lemon juice if it seems a bit sweet (some brand of mayonnaise is sweeter or more tart than others). Refrigerate for at least 1 hour before serving.
Dip Soft Shell Crabs in seasoned flour. Spank the excess flour off. Place crabs in beaten eggs, shaking off excess. Now coat with the Panko crumbs. Place on a cooling rack placed on a cookie sheet.
Bring the oil to 350 - 365 degrees and maintain this temperature while frying the crabs. Drain on paper towels. Give a final seasoning by sprinkling lightly with kosher salt. If you are worried about over seasoning taste a small piece of the crab.
Toast your rolls in a 350-degree oven or place on a hot grill.
Now make your sandwich: Tartar sauce on the toasted roll, lettuce, sliced tomato, and crispy crab. Serve immediately.
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