Serves 6
1 cup mayonnaise
1 teaspoon fresh squeezed lemon juice
1 tablespoon chopped capers
1 tablespoon chopped cornichons
1 tablespoon chopped flat leaf parsley
1 1/2 teaspoons chopped fresh tarragon
1 teaspoon Dijon mustard
1 minced clove of garlic
1/4 teaspoon cayenne powder
Salt and cracked black pepper
1 quart vegetable oil
12 soft-shell crabs
1 box tempura batter mix
3 French baguettes
For the remoulade sauce, whisk mayonnaise, lemon juice, capers, cornichons, herbs, mustard, garlic, and cayenne in a medium-size bowl. Season with salt and pepper.
Heat oil to 350 degrees in a large pot.
Dredge the cleaned soft-shell crabs in the tempura mix and slowly lower into the hot oil. Fry until golden brown, about 2 to 3 minutes. Drain on paper towels, then cut the crabs in half.
Slice the baguettes in half and slice open lengthwise. Liberally coat both sides of
the bread with remoulade sauce, and place
4 halved pieces of crab on each baguette.
