Photo: Jennifer Davick; Styling: Linda Hirst
Prep Time
10 Mins
Cook Time
8 Mins
Makes 4 servings

How to Make It

Step 1

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

Step 2

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

Step 3

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.

Step 4

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

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