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Credit: Jennifer Davick; Styling: Linda Hirst

Recipe Summary

prep:
10 mins
cook:
8 mins
total:
18 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pour oil to depth of 1/4 inch to 1/2 inch in a large skillet; heat to 375°.

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  • Whisk together egg and buttermilk in a shallow bowl. Stir together cornmeal mix and seasoning in another shallow bowl.

  • Dredge crabs in flour, dip in egg mixture, and dredge in cornmeal mixture. Cook crabs in hot oil, in batches, 2 minutes on each side or until golden brown. Drain on paper towels.

  • Spread insides of rolls with Spicy Rèmoulade. Layer with lettuce, tomato slices, and fried crab.

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