Ingredients
3cupscanola oil
1cupsbuttermilk
8small soft shell crabs
1cupall purpose flour
½cupcornmeal
1tspsalt
¾tspfreshly ground pepper
¼cupmayonnaise
1french bread loaf
8lettuce leaves,bibb or boston
8slicesdill pickle
2tomatoes,creole or beefsteak
hot sauce,to taste
Preparation
In a large, deep sauté pan or skillet over medium-high heat, bring oil to 350 degrees F on a deep-fat thermometer
Pour the buttermilk into a shallow dish. Place crabs in buttermilk; turn to coat, and let stand 5 minutes.
On another plate, mix flour, cornmeal, ½ teaspoon of salt, and ½ teaspoon of pepper.
Season the crabs with ¼ teaspoon of salt and ¼ teaspoon of pepper, then remove crabs from buttermilk one at a time and coat with flour mixture. Place crabs on a baking sheet.
Carefully add crabs, four at a time, to hot oil. Cook for about 1½ minutes per side, until golden. With a slotted spoon, transfer crabs to paper towels to drain.
Spread 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 ¼ teaspoon of salt. Top with crabs. Add top halves of bread.
Serve with hot, and enjoy!
