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Soft-Shell Crab Sandwiches

Source of Recipe


From "Saveur: The New Classics"



List of Ingredients



• ½ cup flour
  
• Kosher salt and freshly ground black pepper, to taste
  
• 2 Tbsp unsalted butter
  
• 1 Tbsp canola oil
  
• 2 cleaned soft-shell crabs
  
• 4 slices soft white sandwich bread
  
• Tartar sauce
  
• Bibb lettuce, for serving
  






Instructions



1. Season flour with salt and pepper in a shallow bowl or plate.
   
   
2. Heat butter and oil in a medium skillet over medium-high heat. Dredge crabs in flour, shake off excess, then fry until brown and crisp, about 2 minutes on each side. Drain on paper towels.
   
   
3. Make up two sandwiches, using 1 crab per sandwich, 2 slices of bread, a little tartar sauce, and 1 or 2 lettuce leaves. Serve with additional tartar sauce.
   
   Serves 2
   
   
   Tartar Sauce:
   
   ◦  3 cornichons or gherkins, finely chopped
   ◦  2 to 3 teaspoons nonpareil capers, drained and chopped
   ◦  1 cup mayonnaise
   ◦  1 Tbsp fresh lemon juice
   ◦  1 tsp pickling brine from jar of cornichons
   ◦  1 tsp pickling brine from jar of capers
   ◦  Kosher salt and freshly ground black pepper, to taste
   
   Put cornichons and capers in medium mixing bowl. Add mayonnaise, lemon juice, and both pickling brines and mix with a wooden spoon until well blended. Season to taste with salt and pepper. Adjust seasonings with a little more mayonnaise, lemon juice, or pickling brine, if you like.
   
   Makes about 1 cup