Soft Shell Crab Sandwich (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 4 |
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Ingredients:
vegetable oil, for frying |
3 large eggs |
1 cup milk |
1 cup beer |
2 cups all-purpose flour |
4 soft shell crabs, cleaned |
4 sandwich buns, toasted |
tartar sauce, for serving, recipe follows |
sliced tomato, for serving |
lettuce leaves, for serving |
8 ounces mayonnaise |
2 tablespoons horseradish, drained |
1 cup sweet pickles, chopped |
kosher salt and freshly ground black pepper |
3/4 cup lemon juice |
Directions:
1. Heat about 3 inches of oil in a saucepan to about 400 degrees F.
2. In a medium bowl, mix eggs, milk and beer until creamy. Put flour in a separate bowl. Dip soft shell crabs into wet batter and then dip into flour. Drop battered crab into hot oil. Fry crab for 3 minutes on each side or until golden. Serve on buns, with tartar sauce, tomato and lettuce.
3. Tartar Sauce:
4. Mix mayonnaise, horseradish, pickles, salt and pepper together in a small bowl. Add lemon juice. Refrigerate until ready to use.
5. Yield: about 3 cups
6. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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