Soft Shell Crab Sandwich
1/4 Cup Mayonnaise
2 Tablespoon Prepared barbecue sauce
1/4 Teaspoon Minced garlic
1/4 Cup Flour
Salt and freshly ground black pepper
4 Soft shell crabs (have fish monger clean them)
2 Tablespoon Vegetable oil
1 Tablespoon Butter
4 Kaiser rolls; split in half
8 Leaves of lettuce; washed and dried
1 Slice Ripe tomato; optional
In a small bowl, combine the mayonnaise with the barbecue sauce and garlic and set aside. In a shallow bowl or on a plate, combine the flour with the salt and pepper.
Pat the crabs dry with paper towel. In a 12−inch skillet over medium heat,
heat the oil and butter. As the oil is heating up, dip the crabs in flour,
on both sides, and shake off any excess.
Saute the crabs, shell side down, over medium heat, for 3 to 4 minutes,
averting your face from the skillet as the crabs begin to cook because they spatter like a volcano (after a few minutes the sputtering settles down).
With tongs, turn the crabs over and cook for another 3 to 4 minutes or until slightly red and firm. Spread both sides of the roll with barbecue
mayonnaise, set lettuce and tomato on one side of the bread, top it with a
crab and other half of the roll.