Ingredients
- Handy Soft Crab (Jumbo or Prime), Thawed
- French Baugette
- Lettuce
- Tomato
Tempura Batter (enough for 6-8 crabs)
- 1 Cup All-Purpose Flour
- 1 Cup + 3 TBSP Cold Tap Water
- 1 Egg
Remoulade Sauce
- 1/2 Cup Mayonnaise
- 1/2 TSP Capers, Drained
- 1/2 TSP Dijon Mustard
- 1 Clove Garlic
- 1 1/2 TSP Pickle Relish
- 1 TSP Lemon Juice
- 1 TSP Parsley
- Dash -Tabasco Sauce
- Dash - Salt and pepper
- Combine flour, 1 cup water, and egg together in a small bowl with whisk…do not over-mix
- Add one TBSP of water at a time to achieve desired thickness of batter (it should cling loosely to the crab)
- Thaw soft crab & pat dry with a paper towel
- Dredge crab in flour and shake off excess
- Dip in batter, allow excess to drip off
- Place into hot oil – 350°F (in a deep fryer / shallow sauté pan)
- Cook until golden brown and crispy – cooking times will vary depending upon size of crab
- Place on wire rack or paper towel-lined tray for one minute
- Place all ingredients in a blender and pulse until combined and broken up…but not pureed
- Refrigerate
- Butter toast a single baguette on a flat top or sauté pan until golden brown – set aside
- Slice ripe tomato into three rounds
- Wash and drain favorite lettuce type
- Add 1 TBSP of remoulade sauce to each side of the exposed bun.
- Layer the tomatoes, then lettuce over the bottom half of the roll