Name: Soft Shell Crab Blt
Yield: Serves 4
Ingredients: Salt and fresh ground black pepper, to taste; Salt and fresh ground black pepper, to taste; 2 Roma tomatoes, ends cut and sliced into ¼ inch rounds; 1 cup boiling water; 4 Tbsp. soy sauce; 1 cup dry mustard; ¼ cup vegetable oil; Additional water as needed; Cayenne pepper, to taste; Fresh ground black pepper, to taste; 1 Tbsp. kosher salt; 1 large egg; 2 qts. peanut oil, for frying (or vegetable oil); 2 qts. peanut oil, for frying (or vegetable oil); 1 cup all-purpose flour; 1 cup cornmeal; Chinese mustard sauce; Oven dried tomato chips; Crispy chorizo chips; ½ cup organic micro baby greens; 1 Tbsp. high quality balsamic vinegar; ¼ cup Spanish extra virgin olive oil; Peanut oil, as needed; 3½ oz. Spanish chorizo ham sliced into ⅛-inch rounds; 4 live soft shell crabs (substitute frozen only if out of season); 1½ cups buttermilk

Preparation info

Serves
4

Difficulty
Easy

Appears in

Sandwiches of the World

By Battman

Published 2007

About

Ingredients

4 live soft shell crabs (substitute frozen only if out of season)
1½ cups buttermilk
1 large egg</

Sandwich

Method

To clean the crabs, remove spongy substance (gills) that lies under the tapering points on either side of the back shell. Place crab on back, and remove the small piece at lower part of shell that terminates in a point. Wash crabs thoroughly; drain well and dry on paper towels.

Whisk together buttermilk and egg, add the crabs, and soak for 15 minutes. In a shallow dish, combine salt, bl