*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Sandwiches                       Fish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----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
      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
   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.
   Submitted By curmudgn@flash.net (SAM WARING)  On   4 JUN 1995 073117
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