INGREDIENTS
Tartar Sauce
1/2 cup mayonnaise
1 TBSP. minced red onion
1 TBSP. finely chopped dill pickle
1 TBSP. rinsed and finely chopped capers
1 TBSP. thinly sliced fresh chives
1 1/2 tsp. Old Bay Seasoning
1 tsp. fresh lemon juice
1/4 tsp. Tabasco
Crabs
1/4 cup flour
1/4 cup medium-grind yellow cornmeal
Salt and pepper
4 jumbo soft-shell crabs, cleaned
2 TBSP. vegetable oil
1 TBSP. unsalted butter
Tomato and lettuce for serving
White sandwich bread, toasted
DIRECTIONS
In a small bowl, combine the mayo, onion, pickle, capers, chives, Old Bay, lemon juice and Tabasco. Set aside.
In a wide shallow bowl, combine the flour, cornmeal, 1/2 tsp. salt and 1/4 tsp. pepper.
Dredge the crabs coating both sides (if the top shells are thicker than a piece of paper, pull them off before dredging).
Heat oil in 12-inch skillet over medium-high heat until shimmering hot.
Melt the butter; add the crabs top side down; cook shaking the pan once or twice, until crisp and browned, about 3 minutes.
Flip the crabs and cook until crisp and just cooked through, 3 minutes more.
Drain on paper towels.
Serve on toasted white bread with tartar sauce, tomato and lettuce.
Serves 4.
