Soft-Shell Crab BLT Sandwiches

In 'Summer Gatherings' by Rick Rodgers

• Ready In: 51 mins
• Serves: 4

Ingredients

• 1⁄2 cup mayonnaise
• 2  teaspoons  chopped fresh chives
• 1  teaspoon  chopped fresh tarragon
• 6  slices  thick bacon
• 2  large eggs
• 1⁄2 cup all-purpose flour
• 2  tablespoons cornstarch
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon fresh ground black pepper
• 4  soft-shell  crabs, cleaned
• 1⁄3 cup  vegetable oil
• 4  soft  sandwich buns, toasted
• 2  ripe tomatoes, cut into 8 thin slices
• 4  leaves  green lettuce

Directions

1. Mix the mayonnaise, chives, and tarragon in a small bowl; cover and refrigerate until ready to use.
2. Cook the bacon in a large skillet over medium heat until browned and crisp, about 8 minutes.
3. Transfer to paper towels to drain.
4. Cut each strip in half to make 12 pieces total.
5. Pour out and reserve the bacon fat; wipe the skillet clean with paper towels.
6. Line a baking sheet with wax paper.
7. Whisk the eggs in a shallow dish.
8. Mix the flour, cornstarch, salt, and pepper in a second dish.
9. Dip each crab in the eggs, then in the flour to coat completely.
10. Transfer to the baking sheet and refrigerate for 15-30 minutes to set the crust.
11. Heat the oil and reserved bacon fat in a large skillet over med-high heat until the oil shimmers.
12. Carefully add the crabs to the skillet (the crabs could splatter, so be careful).
13. Cook until the undersides are golden brown, about 3 minutes.
14. Using a thin slotted metal spatula, turn the crabs and cook to brown the other sides, about 3 minutes.
15. Using the spatula, transfer the crabs to paper towels to drain briefly.
16. Spread the buns with the herb mayonnaise.
17. Top each bottom bun half with a crab, 3 bacon slices, 2 tomato slices, and a lettuce leaf, then the top bun half.
18. Cut each sandwich in half and serve immediately.