Created by John Besh of Restaurant August
Some soft-shell crabs are caught while molting, or "busting" out of their shells. Creole tomatoes are an heirloom variety from Louisiana.
Servings: Serves 4
Ingredients
Directions
In a large, deep sauté pan or skillet over medium-high heat, bring oil to 350° on a deep-fat thermometer.
While 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.
Carefully 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.
Spread mayonnaise on cut sides of bread. Top each bottom half with two lettuce leaves, two 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.
While 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.
Carefully 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.
Spread mayonnaise on cut sides of bread. Top each bottom half with two lettuce leaves, two 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.
From the March 2006 issue of O, The Oprah Magazine
