MAY/JUNE 2004
Add Comment (0)Soft-Shell Crab Club
Serves four
8 slices thick-cut bacon
8 soft-shell crabs
1⁄2 cup all-purpose flour, seasoned heavily with salt and freshly ground black pepper
1⁄3 cup vegetable oil
12 slices square white sandwich bread
8 pieces red leaf lettuce, washed
16 slices ripe tomato
tartar sauce to taste
Cook the bacon until crispy and set aside. Dredge the soft-shells in the seasoned flour. Fry in hot oil in a large sauté pan, about two minutes per side. Toast the bread. Layer the club as follows: bread, tartar sauce, lettuce, tomato, bacon, bread, tartar sauce, two soft shell crabs, tomato, lettuce, and bread. Slice sandwich into four triangles and skewer each side with toothpicks to hold them together.
