DEEP-FRIED SOFT-SHELL CRAB SANDWICHES

DEEP-FRIED SOFT-SHELL CRAB SANDWICHES

Ingredients:
1 quart vegetable oil
4 hamburger buns
4 tomato slices
4 lettuce leaves
4 tablespoons spicy mayonnaise

Directions:
1. If the crabs aren’t cleaned, you’ll have to trim a few things before you cook them.
Hold the body in one hand and use kitchen shears to cut off 1⁄" of the front of the
2
crab to get rid of the eyes and mouth. Flip the apron, or tail-like piece, up and
remove. Scrape out the innards. Lift up each side of the shell and remove the
fingerlike pieces of gill.
2. Place the crabs on a plate. Put the cornstarch in a small mesh strainer. Tap the
strainer lightly to coat both sides of the crabs. Shake the crabs lightly to remove
any extra starch.
3. Place the oil in a fryer over medium heat. Once the oil is heated, slide the crabs
into the oil and cook for 4–5 minutes, turning the crabs halfway through. Remove
the crab from the oil and let drain for a few minutes before assembling the
sandwiches. Serve on hamburger buns with tomato, lettuce, and spicy
mayonnaise.
CRAWFISH MAQUE CHOUX
This Cajun dish (pronounced MOCK shoe) can also be served as a side dish. It’s
best made with the sweetest fresh corn you can find.
Yields 4 servings
2 12-ounce packages frozen crawfish tails, or 2 pounds medium shrimp
1⁄ cup dry white wine
2
Juice from 1 lemon
1⁄ teaspoon salt
2