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              PARMESAN-CRUSTED SOFT-SHELL CRAB SANDWICHES

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Sandwiches                       Fish
               Cheese

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       -----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 [email protected] (SAM WARING)  On   4 JUN 1995 073117
 ~0600



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