Soft-Shell Crab Sandwich

• 1 head garlic
• 1/2 cup extra-virgin olive oil, plus more for drizzling
• 2 large hard-boiled eggs, whites and yolks separated, whites finely chopped
• 2 tablespoons grainy mustard
• 3 tablespoons lemon juice
• 1 teaspoon drained horseradish
• 1/2 teaspoon kosher salt
• Vegetable oil, for frying
• Fine yellow cornmeal, for dredging
• 4 soft-shell crabs, cleaned (by the fishmonger; if you want to do it yourself, see note below)
• 4 ounces baby arugula
• 4 seeded semolina rolls, split and lightly toasted

1. Preheat oven to 375 degrees F. Place the head of garlic on a square of foil, drizzle with olive oil, and wrap the foil to seal.
2. Roast in oven until the garlic is tender throughout, about 30 to 40 minutes, depending on the size of the garlic head.
3. Let cool, then squeeze garlic cloves into the work bowl of a minifood processor.
4. To make the dressing, pour 6 tablespoons olive oil, hard-boiled egg yolks, mustard, 2 tablespoons lemon juice, the horseradish, and 1/4 teaspoon of the salt into the food processor.
5. Process to make a smooth dressing, scraping down the sides of the work bowl as needed.
6. Set dressing aside while you cook the crabs.
7. For the crabs: Heat 1/4 inch vegetable oil in a large skillet over medium heat.
8. Spread cornmeal on a plate.
9. With a little water still clinging to the rinsed, cleaned crabs, dredge in the cornmeal, tapping off the excess.
10. Add the crabs to skillet, and cook until browned and crisp on one side, about 3 to 4 minutes.
11. (Be carefulthe water in the crabs may cause the oil to splatter.)
12. Turn, and cook until crabs are cooked through and crisp on the outside, about 3 to 4 minutes more.
13. Drain crabs on a paper-towel-lined plate.
14. To serve, put arugula and chopped egg whites in a large bowl, and toss with the remaining 2 tablespoons olive oil, 1 tablespoon lemon juice, and 1/4 teaspoon salt.
15. Spread most of the dressing on the bottom of the rolls.
16. Top with a crab and the arugula salad.
17. Spread remaining dressing on the inside of the tops of the rolls, make sandwiches, and serve while the crabs are still hot.
18. If you want to clean the soft-shells yourself, snip off the tip of the face with scissors, then cut out the spongy gills inside the sides of the bodies.

garlic, extravirgin olive oil, eggs, grainy mustard, lemon juice, horseradish, kosher salt, vegetable oil, yellow cornmeal, shell, baby arugula, semolina rolls

Taken from www.epicurious.com/recipes/food/views/soft-shell-crab-sandwich-385210 (may not work)