PARMESAN-CRUSTED SOFT-SHELL CRAB
SANDWICHES 

Yield: 8 servings 

-----------------------------YIELD: 8 SERVINGS-----------------------------
      2 c  Flour
      1 c  Parmesan; grated
    1/2 ts Salt
    1/4 ts Pepper
      2    Egg; lightly beaten
    1/4 ts Tabasco
      1 c  Mayonnaise
      1    Lemon; juiced
           Zest of 1 lemon; finely
           -grated
    1/2 ts Garlic; minced
    1/2 ts Thyme
      1 tb Olive oil; extra-virgin
      1 c  Oil; for frying
      8    Soft-shell crabs; cleaned
      8    Rolls, hard; halved
      2 md Tomatoes; thinly sliced
      2    Bn Arugula; large stems
           -removed
 
  In a medium bowl, combine 1 cup of the flour with the Parmesan, salt and
  pepper.  Make a well in the center and add the eggs and 1/4 cup of water.
  Beat the eggs and water together and gradually incorporate the flour
  mixture to form a smooth batter.  Add 1/8 teaspoon of the Tabasco and set
  aside to rest for 30 minutes. In another bowl, combine the mayonnaise,
  lemon juice, lemon zest, garlic, thyme, olive oil and the remaining 1/8
  teaspoon Tabasco. Whisk to blend and set aside for at least 30 minutes.
  (The recipe can be prepared to this point up to 1 day ahead. Refrigerate
  the batter and mayonnaise. If the batter becomes very thick, thin it out
  with a little water.) Preheat the oven to 250F. In a large skillet, heat
  the peanut oil over moderately high heat to 350F. Dredge the crabs in the
  remaining 1 cup flour and shake off the excess. Dip 4 of the crabs in the
  batter, let some of the batter drip off, and then fry them in the skillet,
  turning once, until golden brown, 2 to 3 minutes per side. Drain on paper
  towels, place on a heatproof platter and keep warm in the oven. Repeat with
  the 4 remaining crabs. Scoop out some of the bread from the center of the
  rolls to hollow them slightly. Spread 2 heaping teaspoons of the mayonnaise
  on each half. Assemble the sandwiches by placing 2 or 3 slices of tomato
  and 4 or 5 arugula leaves on the bottom half of each roll. Set the fried
  crabs on top and close the sandwiches. Serve immediately. Serves 8. Recipe
  from Food & Wine, June, 1991.
  ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~``

GRILLED SOFT-SHELL CRAB SANDWICHES 

4 soft-shell crabs, cleaned 
1 tablespoon olive oil 
Salt and freshly ground pepper 
4 sandwich rolls 
1/4 cup Green Chile Aiolli 
Mixed greens 
Tomato slices 

Prepare a wood or charcoal grill and allow it to burn down to the embers. 

Brush crabs lightly with olive oil and season to taste with salt and pepper. Grill for 2 1/2 minutes on
each side. 

For each sandwich, place crab on one half of the roll top with mixed greens, tomato slices and
Green Chile Aiolli. 

Green Chile Aiolli: 

1 cup good quality mayonnaise 
1 teaspoon minced fresh garlic 
1 poblano chile, grilled, peeled and seeded 
2 tablespoons fresh lime juice 
Salt and freshly ground pepper 

Combine all ingredients in the food processor and process until the poblano is pureed. Season to
taste with salt and freshly ground pepper. 

Yield: about 1 cup 