6 strips bacon
1 cup bacon drippings
3 soft-shell crabs
1/2 cup flour
1 tablespoon cornmeal
1 teaspoon Old Bay seasoning
1/2 teaspoon black pepper
6 slices rye bread
3 lettuce leaves
1 tomato
Dijon mustard
Clean soft-shell crabs by first cutting off the eyes and mouth. Lift each end of the shell and remove the gills with a sharp knife. Turn the crabs over and remove the apron. Fry the bacon and leave the drippings in the pan. Mix flour, cornmeal and seasonings in a shallow pan. Dredge crabs one at a time in seasoned flour. Heat bacon grease in the frying pan on medium heat until flour dropped onto the surface bubbles to the top. Fry crabs on both sides until golden brown. Drain on paper towels. Spread one side of rye bread with Dijon mustard, and stack lettuce, tomato, bacon and crab. Top with other slice of bread.
courtesy of: Lillian Brown, Annapolis, Maryland / The Capital
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