Soft Shell Crab Blt

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

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