Ingredients
3 c. canola oil
1 c. buttermilk
8 small soft-shell crabs
1 c. all-purpose flour
1/2 c. cornmeal
1 tsp. salt
3/4 tsp. Freshly ground pepper
1/4 c. mayonnaise
1 loaf French bread
8 Bibb or Boston lettuce leaves
8 Dill pickle slices
2 Creole or beefsteak tomatoes
hot sauce to taste
Preparation
Step 1In a large, deep sauté pan or skillet over medium-high heat, bring oil to 350 degrees on a deep-fat thermometer.Step 2While oil heats, pour buttermilk into a shallow dish. Place crabs in buttermilk; turn to coat, and let stand 5 minutes. On another plate, mix flour, cornmeal, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Season crabs with 1/4 teaspoon salt and 1/4 teaspoon pepper, then remove crabs from buttermilk one at a time and coat with flour mixture. Place crabs on a baking sheet.Step 3Carefully add crabs, four at a time, to hot oil. Cook until golden, about 1 1/2 minutes per side. With a slotted spoon, transfer crabs to paper towels to drain.Step 4Spread mayonnaise on cut sides of bread. Top each bottom half with 2 lettuce leaves, 2 pickle slices, and tomato slices. Sprinkle tomatoes with the remaining 1/4 teaspoon salt. Top with crabs. Add top halves of bread. Serve with hot sauce.
