Parmesan-crusted soft-shell crab sandwiches
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Parmesan-crusted soft-shell crab sandwiches
  Crab    Sandwiches    Fish    Cheese  
Last updated 6/12/2012 12:47:46 AM. Recipe ID 8603. Report a problem with this recipe.
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      Title: Parmesan-crusted soft-shell crab sandwiches
 Categories: Sandwiches, Fish, Cheese
      Yield: 8 Servings
 
MMMMM---------------------YIELD: 8 SERVINGS--------------------------
      2 c  Flour
      1 c  Parmesan; grated
    1/2 ts Salt
    1/4 ts Pepper
      2    Egg; lightly beaten
    1/4 ts Tabasco
      1 c  Mayonnaise
      1    Lemon; juiced
           Zest of 1 lemon; finely
           -grated
    1/2 ts Garlic; minced
    1/2 ts Thyme
      1 tb Olive oil; extra-virgin
      1 c  Oil; for frying
      8    Soft-shell crabs; cleaned
      8    Rolls, hard; halved
      2 md Tomatoes; thinly sliced
      2    Bn Arugula; large stems
           -removed
 
  In a medium bowl, combine 1 cup of the flour with the Parmesan, salt
  and pepper.  Make a well in the center and add the eggs and 1/4 cup
  of water. Beat the eggs and water together and gradually incorporate
  the flour mixture to form a smooth batter.  Add 1/8 teaspoon of the
  Tabasco and set aside to rest for 30 minutes. In another bowl,
  combine the mayonnaise, lemon juice, lemon zest, garlic, thyme, olive
  oil and the remaining 1/8 teaspoon Tabasco. Whisk to blend and set
  aside for at least 30 minutes. (The recipe can be prepared to this
  point up to 1 day ahead. Refrigerate the batter and mayonnaise. If
  the batter becomes very thick, thin it out with a little water.)
  Preheat the oven to 250F. In a large skillet, heat the peanut oil
  over moderately high heat to 350F. Dredge the crabs in the remaining
  1 cup flour and shake off the excess. Dip 4 of the crabs in the
  batter, let some of the batter drip off, and then fry them in the
  skillet, turning once, until golden brown, 2 to 3 minutes per side.
  Drain on paper towels, place on a heatproof platter and keep warm in
  the oven. Repeat with the 4 remaining crabs. Scoop out some of the
  bread from the center of the rolls to hollow them slightly. Spread 2
  heaping teaspoons of the mayonnaise on each half. Assemble the
  sandwiches by placing 2 or 3 slices of tomato and 4 or 5 arugula
  leaves on the bottom half of each roll. Set the fried crabs on top
  and close the sandwiches. Serve immediately. Serves 8. Recipe from
  Food & Wine, June, 1991.
  
  Submitted By WARING@IMA.INFOMAIL.COM (SAM WARING)  On
        4    JUN 1995 073117 ~0600
 




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Recipe ID 8603 (Apr 03, 2005)

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