I love a good BLT, but I also love a soft shell crab, so why not have both. There is a lot of crispy going on here. You also have the tangy remoulade sauce, the fresh tomato, and the lettuce. I hope you like the bacon TLC.
8 strips bacon (Happy Family Ranch)
1 ripe tomato, sliced
2 heads romaine lettuce, cut into pieces
4 soft shell crabs, cleaned (no lungs, gills or guts)(from Crosby’s Crabs)
8 slices sourdough bread
1 cup rice flour
1 cup corn meal
1 teaspoon salt substitute
2 teaspoon Old Bay seasoning
Butter for bread
1/4 cup remoulade sauce
Oil for frying crab
In a fry pan, fry bacon to crisp. Don’t drain the bacon fat -we will use it soon. Place bacon on paper towel to drain.
In pie pan, add rice flour, corn meal, Old Bay, and garlic powder.
Dredge crabs in flour mixture and cover completely.
Add two tablespoons of oil to the bacon fat and heat pan to medium.
Add crabs and cook for 5 minutes per side; they are going to pop and hiss. Remove to paper towel.
Bread with butter and remoulade sauce
Soft shell crab
Top with bread with remoulade sauce