Makes 5 sandwiches
Ingredients
- 1 cup all-purpose flour
- 1 1/2 teaspoons Old Bay seasoning
- 1 1/2 teaspoons dry mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne
- 2 cups peanut oil, or as needed
- 5 jumbo soft-shell crabs, cleaned
- 1 cup milk
- 5 soft sandwich rolls, split
- 1 cup Rémoulade Sauce
- 10 lettuce leaves, shredded
- 2 lemon, cut into wedges
Directions
- In a bowl, combine the flour, Old Bay, mustard, salt, and cayenne.
- Heat 1 inch peanut oil in a heavy bottom saucepot to 375°F.
- For each sandwich, dip a crab into the milk and dredge it in the seasoned flour. Pan fry the crab in the hot peanut oil until golden on both sides, 4 to 5 minutes total cooking time. Drain on absorbent paper towels.
- Toast a roll and spread with 1 to 2 tablespoons rémoulade sauce. Layer it with lettuce. Top with the crab and close the sandwich with the top of the bun. Serve immediately with lemon wedges.
