Soft-Shell Crab BLT Sandwiches |
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Prep Time: 45 Minutes Cook Time: 6 Minutes |
Ready In: 51 Minutes Servings: 4 |
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In 'Summer Gatherings' by Rick Rodgers Ingredients:
1/2 cup mayonnaise |
2 teaspoons chopped fresh chives |
1 teaspoon chopped fresh tarragon |
6 slices thick bacon |
2 large eggs |
1/2 cup all-purpose flour |
2 tablespoons cornstarch |
1/4 teaspoon salt |
1/8 teaspoon fresh ground black pepper |
4 soft-shell crabs, cleaned |
1/3 cup vegetable oil |
4 soft sandwich buns, toasted |
2 ripe tomatoes, cut into 8 thin slices |
4 leaves green lettuce |
Directions:
1. Mix the mayonnaise, chives, and tarragon in a small bowl; cover and refrigerate until ready to use.
2. Cook the bacon in a large skillet over medium heat until browned and crisp, about 8 minutes.
3. Transfer to paper towels to drain.
4. Cut each strip in half to make 12 pieces total.
5. Pour out and reserve the bacon fat; wipe the skillet clean with paper towels.
6. Line a baking sheet with wax paper.
7. Whisk the eggs in a shallow dish.
8. Mix the flour, cornstarch, salt, and pepper in a second dish.
9. Dip each crab in the eggs, then in the flour to coat completely.
10. Transfer to the baking sheet and refrigerate for 15-30 minutes to set the crust.
11. Heat the oil and reserved bacon fat in a large skillet over med-high heat until the oil shimmers.
12. Carefully add the crabs to the skillet (the crabs could splatter, so be careful).
13. Cook until the undersides are golden brown, about 3 minutes.
14. Using a thin slotted metal spatula, turn the crabs and cook to brown the other sides, about 3 minutes.
15. Using the spatula, transfer the crabs to paper towels to drain briefly.
16. Spread the buns with the herb mayonnaise.
17. Top each bottom bun half with a crab, 3 bacon slices, 2 tomato slices, and a lettuce leaf, then the top bun half.
18. Cut each sandwich in half and serve immediately.
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