Blue-cornmeal crusted softshell crab sandwiches
From Dave Coonce
4 softshell crabs, approx. 6 oz. each
2 eggs, beaten
Â¼ cup buttermilk
Â½ t. each salt and black pepper
1 cup flour
1 cup blue cornmeal
Â¼ cup canola oil
1 T butter
4 egg buns, toasted
Green peppercorn mayonnaise, recipe follows
4 slices romaine lettuce and 8 slices of roma tomatoes
Combine eggs and buttermilk; set aside
Place the flour in a shallow plate or bowl. Place the blue cornmeal in a separate bowl
Season the blue cornmeal with the cayenne and salt and pepper
Dredge the crabs in the flour. Shake of f excess flour and dip in the beaten egg mixture. Dredge in the blue cornmeal, shake off excess, then set aside on a rack or cookie sheet before frying. Repeat with the rest of the crabs.
In a heavy pan, preferably cast iron, heat oil over medium high heat. Add butter. When hot, add crabs and cook 4-5 minutes per side, or until cooked through.
Thinly spread mayonnaise on both halves of the bread. Place lettuce and tomatoes on bottom half. Top with crab and top bun.
Green peppercorn mayonnaise:
1 cup mayonnaise
1 T green peppercorns
1 t. lemon juice
Whisk ingredients together. Will keep for 7-10 days refrigerated.