Cornmeal
Crusted Softshell Crab
Cleaned
and trimmed softshell crabs
1 c flour
1/2 c cornmeal
1/2 t black pepper
1/4 t cayenne pepper
Salt for sprinkling after frying
Oil for frying
Mix the
flour, cornmeal, and peppers together. Add the crabs to dust thoroughly;
shake to remove excess flour. Heat 1/4 inch of oil in the bottom
of a heavy-bottom saute pan. Add in several crabs; do not over-crowd.
Saute until golden brown one side, then turn over and continue
cooking until golden on the other side, and crab is done. Transfer
to towelling and repeat with remaining crabs.
Remoulade
Sauce with Ketchup
2
c mayonnaise, such as Hellman's or Best Foods (not sweet)
1/2 c green bell pepper chopped
1/4 c onion chopped
2 Tbsp ketchup, more to taste if desired
1 Tbsp capers
1 Tbsp chopped dill pickles
2 tsp prepared mustard
2 tsp each of chopped fresh parsley, chervil and tarragon
1 tsp anchovies, finely chopped
1 tsp finely chopped garlic
Salt and black pepper to taste
Mix everything
together until combined; add in salt and pepper to taste.
