Blue Cornmeal Crusted Soft Shell Crab Sandwiches

Blue-cornmeal crusted softshell crab sandwiches
From Dave Coonce

4 softshell crabs, approx. 6 oz. each
2 eggs, beaten
¼ cup buttermilk
dash cayenne
½ t. each salt and black pepper
1 cup flour
1 cup blue cornmeal
¼ cup canola oil
1 T butter
4 egg buns, toasted
Green peppercorn mayonnaise, recipe follows
4 slices romaine lettuce and 8 slices of roma tomatoes

Combine eggs and buttermilk; set aside
Place the flour in a shallow plate or bowl. Place the blue cornmeal in a separate bowl
Season the blue cornmeal with the cayenne and salt and pepper

Dredge the crabs in the flour. Shake of f excess flour and dip in the beaten egg mixture. Dredge in the blue cornmeal, shake off excess, then set aside on a rack or cookie sheet before frying. Repeat with the rest of the crabs.

In a heavy pan, preferably cast iron, heat oil over medium high heat. Add butter. When hot, add crabs and cook 4-5 minutes per side, or until cooked through.

Assemble Sandwiches:
Thinly spread mayonnaise on both halves of the bread. Place lettuce and tomatoes on bottom half. Top with crab and top bun.

Green peppercorn mayonnaise:
1 cup mayonnaise
1 T green peppercorns
1 t. lemon juice

Whisk ingredients together. Will keep for 7-10 days refrigerated.