Title: Softshell Crab Sandwiches
Categories: Seafood Sandwich
Yield: 4 Servings

1/2	c	Flour
1/4	ts	Salt
1/4	ts	Pepper
		Peanut oil
4		Softshell crabs; cleaned
1	c	Shredded lettuce
4		Sesame-seed buns, toasted
1/4	c	Tartar sauce or other dressing
		Lemon wedges

Put the flour in a shallow bowl and season with the salt and pepper. You may also use seafood seasoning instead of salt and pepper. Season as lightly or as highly as you like.

Fill a skillet with oil to a depth of about 1/8 inch and heat it over medium-high heat until a pinch of flour foams instantly on hitting the oil. Reduce the heat to medium low. Dredge the crabs in the seasoned flour, shaking off the excess, and cook as many as will fit in the oil at a time until golden brown, about 2 minutes per side. While the crabs are cooking, pile 1/4 cup of shredded lettuce on the bottom half of each bun and top it with a tablespoon of tartar sauce. Drain the fried crabs briefly on paper towels, then set them on top of the lettuce and sauce. Cover the buns and serve immediately with lemon wedges on the side.

Simply Seafood magazine, Summer 1991

MM format by Dave Sacerdote

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