Soft Shell Crab Sandwich

• Vegetable oil, for frying
• 3 large eggs
• 1 cup milk
• 1 cup beer
• 2 cups all-purpose flour
• 4 soft shell crabs, cleaned
• 4 sandwich buns, toasted
• Tartar Sauce, for serving, recipe follows
• Sliced tomato, for serving
• Lettuce leaves, for serving
• 8 ounces mayonnaise
• 2 tablespoons horseradish, drained
• 1 cup sweet pickles, chopped
• Kosher salt and freshly ground black pepper
• 3/4 cup lemon juice

1. Heat about 3 inches of oil in a saucepan to about 400 degrees F.
2. In a medium bowl, mix eggs, milk and beer until creamy.
3. Put flour in a separate bowl.
4. Dip soft shell crabs into wet batter and then dip into flour.
5. Drop battered crab into hot oil.
6. Fry crab for 3 minutes on each side or until golden.
7. Serve on buns, with tartar sauce, tomato and lettuce.
8. Mix mayonnaise, horseradish, pickles, salt and pepper together in a small bowl.
9. Add lemon juice.
10. Refrigerate until ready to use.
11. Yield: about 3 cups

vegetable oil, eggs, milk, beer, flour, shell crabs, buns, tartar sauce, tomato, mayonnaise, horseradish, sweet pickles, kosher salt, lemon juice

Taken from www.foodnetwork.com/recipes/rachael-ray/soft-shell-crab-sandwich-recipe.html (may not work)