Soft Shell Crab Sandwich

• Dredging Ingredients for crabs
• 8 small soft shell crabs, cleaned
• equal parts of seasoned flour and corn meal to equal about two cups
• 1/4 cup Optional House of Autry Seafood Breader
• 1 Rounded teaspoon Phillips Seafood Seasoning
• Pinch Ground Red Pepper flakes
• 1/8th teaspoons White or black pepper, freshly ground
• Lemon wedges
• 8 slices of toasted or grilled country white bread
• Tartar Sauce
• 1 cup Mayo, homemade if you like
• 1 tablespoon minced kosher dill pickle
• 2 small shallots, finely minced
• About 2 teaspoons of freshly chopped parsley
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon freshly grated lemon zest
• Optional just a touch of wasabi paste or that wasabi mayo if you can find it
• Pinch of seafood seasoning
• Salt and pepper if you like
• Mild olive oil and butter for frying

1. Blend all of the tartar sauce ingredients, cover and chill until ready to serve with the crab cakes.
2. Dredge the crabs in the flour, heat about two tablespoons oil and a bit of butter on med high heat in a pan large enough to fry at least 3 crabs at a time. Saute crabs top side down for 3-4 minutes until crispy and golden, turn with pinchers and finish for another 3-4 minutes. rnrnSpread toasted bread with tartar sauce; add crab or crabs, lettuce, and mayo. Save with additional sauce and lemon wedges.

crabs, shell crabs, flour, ground red pepper, white, lemon wedges, grilled country white bread, tartar sauce, mayo, kosher dill, shallots, parsley, lemon juice, freshly grated lemon zest, wasabi paste, salt, olive oil

Taken from food52.com/recipes/12378-soft-shell-crab-sandwich (may not work)