Crispy Buster Crab Sandwich

https://www.newsbreak.com/doc-lawrence-1599273/3574226557976-crispy-fried-buster-crab-sandwich-a-seafood-delight?s=ws_emab

Soft-shell crabs, also known as "Buster" crabs, are delicious. A popular way to enjoy these crabs is by frying and serving them with Tartar sauce in a brioche bun. The combination of crispy fried soft-shell crabs, fresh Tartar sauce and the flavorful, buttery brioche bun creates a mouthwatering sandwich. The tender flesh of the soft-shell crab contrasts beautifully with the crunchy coating, and the brioche bun adds a touch of richness and sweetness to the dish.

My first bite of this delicious treat happened during a childhood visit to the charming Gulf Coast village of Carabelle in the Florida Panhandle. I knew I had tasted paradise. It was called a Buster Crab Sandwich but more widely known as a Soft-shell Crab Sandwich.

Later, I’ve had the sandwich from Maryland on down the Atlantic Coast and throughout the South. There are, naturally, some variations, but the basics are pretty consistent: battered soft-shell crabs fried in oil, Tartar Sauce, lettuce, tomato, Old Bay seasoning and toasted quality Brioche buns.

I’ve enjyed this throughout the South and even though I live and work in Atlanta, Soft-shell crabs are easily obtainable at the Dekalb Farmers Market and other markets along Buford Highway.

Tommy Chason, a legendary criminal defense lawyer, was a native of Chattahoochee, a charming Florida Panhandle city. Tommy told me that a soft-shell crab sandwich was even tastier when enjoyed in a seaside shack with “Honey Don’t,” the Carl Perkins Sun Records classic, playing on the jukebox.

This delicacy works with a multitude of beverages: iced tea, lemonade, Coca-Cola, beer or, my favorite, chilled Pinot Gris, a delicious white wine from Oregon’s King Estate.

Tommy's Fried Buster Crab Sandwich:

For the tartar sauce-

1/2 cup Duke’s mayonnaise

1 Tbs. minced red onion

1 Tbs. finely chopped dill pickle

1 Tbs. rinsed and finely chopped capers

1 Tbs. thinly sliced fresh chives

1-1/2 tsp. Old Bay Seasoning

1 tsp. fresh lemon juice

1/4 tsp. Crystal hot sauce

For the crabs-

1/4 cup all-purpose flour

1/4 cup medium-grind yellow cornmeal

Sea salt and freshly ground black pepper

4 jumbo “Buster” soft-shell crabs, cleaned

2 Tbs. corn oil

1 Tbs. unsalted butter

To assemble:

4 sliced Brioche buns, toasted

4 slices of lettuce

4 to 8 slices vine-ripe tomato

Make the sauce:

In a small bowl, combine the mayonnaise, onion, pickle, capers, with spicy tartar sauce chives, Old Bay, lemon juice, and Crystal hot sauce. Set aside.

Cook the crabs:

In a wide, shallow bowl, combine the flour, cornmeal, 1/2 tsp. salt, and 1/4 tsp. pepper. Dredge the crabs to coat on both sides

Heat the oil in a 12-inch skillet (preferably cast iron) over medium-high heat until hot. Add the butter to the skillet and swirl the pan to melt it. Add the crabs top side down and cook, shaking the pan once or twice, until crisp and browned, about 3 minutes. Flip the crabs and cook until crisp, about 3 minutes more. Transfer the crabs to a large paper-towel-lined plate.

Assemble the sandwiches:

Spread the tartar sauce on the bun slices. Top half of the bun slices, sauce side up, with a piece of lettuce and 1 or 2 slices of tomato. Put one crab on each sandwich, top with the remaining bun, sauce side down, and enjoy!

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https://www.newsbreak.com/doc-lawrence-1599273/3574226557976-crispy-fried-buster-crab-sandwich-a-seafood-delight?s=ws_emab