Cornmeal-Crusted Soft-Shell Crab with Jalapeño Tartar Sauce

Name: Cornmeal-Crusted Soft-Shell Crab with Jalapeño Tartar Sauce
Yield: serves 4 to 6
Ingredients: 2 cups buttermilk; 2 large eggs, lightly beaten; 4 to 6 soft-shell crabs, cleaned and patted dry (see below); 4 cups peanut or canola oil, plus more if needed, for frying; 1 cup all-purpose flour; 1 cup white or yellow cornmeal; 2 teaspoons baking powder; Coarse salt and freshly ground black pepper; 1/4 cup microgreens (such as basil, arugula, or beet), for garnish (optional); Jalapeño Tartar Sauce (page 287), for accompaniment

December 9, 2011

For an over-the-top po’ boy, try these crabs in a French loaf dressed with shredded lettuce and sliced tomato, or serve them on a bed of heart-healthy Classic Cole Slaw (page 35) for a new Southern twist on an old favorite.

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