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In a medium bowl, combine 1 cup of the flour with the Parmesan, salt
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and pepper. Make a well in the center and add the eggs and 1/4 cup
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of water. Beat the eggs and water together and gradually incorporate
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the flour mixture to form a smooth batter. Add 1/8 teaspoon of the
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Tabasco and set aside to rest for 30 minutes. In another bowl,
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combine the mayonnaise, lemon juice, lemon zest, garlic, thyme, olive
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oil and the remaining 1/8 teaspoon Tabasco. Whisk to blend and set
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aside for at least 30 minutes. (The recipe can be prepared to this
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point up to 1 day ahead. Refrigerate the batter and mayonnaise. If
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the batter becomes very thick, thin it out with a little water.)
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Preheat the oven to 250F. In a large skillet, heat the peanut oil
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over moderately high heat to 350F. Dredge the crabs in the remaining
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1 cup flour and shake off the excess. Dip 4 of the crabs in the
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batter, let some of the batter drip off, and then fry them in the
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skillet, turning once, until golden brown, 2 to 3 minutes per side.
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Drain on paper towels, place on a heatproof platter and keep warm in
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the oven. Repeat with the 4 remaining crabs. Scoop out some of the
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bread from the center of the rolls to hollow them slightly. Spread 2
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heaping teaspoons of the mayonnaise on each half. Assemble the
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sandwiches by placing 2 or 3 slices of tomato and 4 or 5 arugula
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leaves on the bottom half of each roll. Set the fried crabs on top
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and close the sandwiches. Serve immediately. Serves 8. Recipe from
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Food & Wine, June, 1991.
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Submitted By WARING@IMA.INFOMAIL.COM (SAM WARING) On
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4 JUN 1995 073117 ~0600
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