Pan Fried Soft Shell Crab Sandwich

Step 1: Lemon Aioli ... Make this first, so it can chill and develop some 'good' flavor. Simply mix everything together in a small bowl; season to taste with salt and lemon pepper; cover with plastic wrap - and refrigerate.

Step 2: Note: Sandwich - Since the crabs cook very quickly, have everything ready. Now, I prefer a soft sandwich roll; but, you can use hoagie rolls, onion rolls, thick sourdough bread, etc. There really is no right or wrong; just use what you like. And, as for the lettuce ... I love a soft lettuce like bibb or boston vs iceberg or romaine; but, again, use what is in season.

Step 3: Breading ... A classic breading station - using pie plates or shallow dishes. Flour and 1 tablespoon of the blackening seasoning in the first dish; egg and mustard in the second (mix well to combine); and, saltines and the remaining 1 tablespoon blackening seasoning in the last dish. You can grind your saltines in a food processor; or, you can put them in a ziploc/plastic bag, and use a rolling pin to crush them. Use whatever you have.

Step 4: First, pat the crabs dry using a paper towel; then, dip in the seasoned flour, shaking off any extra. Dip in the egg/mustard mix; then, into saltine mix. Make sure the crabs are well coated. Set the crabs off to the side to rest a few minutes before frying.

Step 5: Saute ... Add the oil to your pan; and bring to medium high heat. Now, you do need about 1/2-3/4" deep. Maybe a bit deeper on the size of your crabs. They do NOT need to be totally submerged; but, enough oil to fry them - 1/2" is usually adequate for me. About 2 -3 minutes on the first side; then, 2-2 1/2 minutes on the second side. You want them golden brown, crispy, and crunchy. Once they are done, remove to a plate lined with a paper towel to drain. Season lightly with kosher salt. You should always lightly salt ANY fried food, as soon as it comes out of the pan.

Step 6: Sandwich ... As mentioned, I love a nice soft roll for this - you can warm it if you want (which I do); but, I prefer NOT to toast it. Add the lemon aioli to the top and bottom roll; lettuce on the bottom, crab, tomato, pickles - and, the top roll. It's that easy! I really want the crab to be the star. Then, stick a skewer through the top to hold it all together; and serve. Crispy onion strings are my favorite side dish ... or ... good old fashioned potato chips. Some people add coleslaw to the sandwich; it is also really good; but, I prefer tomato, lettuce, and pickles on mine.

Step 7: Serve and ENJOY! ... As mentioned - seeing a whole crab with legs hanging out the bun, can be a bit intimidating; however, I know you will love it - once you try it. Like I said, I love some classic potato chips or onion strings on the side; but, serve your favorites. I do like to serve a fresh lemon wedge on the side to squeeze over the crab. Just dig in!