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1
To make the mayonnaise: In a food processor, combine the egg yolks, salt, mustard, and lemon juice; process together to form a stable base.
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2
With the motor running, add a few drops of the oil, the mixture will begin to thicken.
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3
Then, begin adding the remaining oil in a thin, steady stream.
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4
Scrape down the sides of the processor and pour the mayonnaise into a small bowl.
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5
Mix in the black pepper and parsley, cover, and refrigerate; may be kept for up to 3 days.
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6
To prepare the soft-shell crabs: Pour the buttermilk in a shallow bowl large enough to hold all the crabs.
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7
Season the buttermilk with crab boil seasoning, salt, and pepper.
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8
Lay the crabs in the buttermilk mixture and marinate, covered, in the refrigerator for 1 hour; soaking the crabs in buttermilk helps plump them up when cooked.
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9
Remove the crabs from the milk bath and let the excess drip off.
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10
Pour 2 inches of oil in a heavy frying pan or large pot and heat to 350 degrees F.
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11
Put the flour in a pie dish or plate and season with a fair amount of salt and pepper.
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12
Dredge the crabs in the seasoned flour to coat, shaking off the excess.
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13
Lay the crabs in the hot oil in a single layer without crowding; you may have to fry them in batches.
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14
Be careful, the crabs have a tendency to pop and spatter.
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15
Cook the crabs for about 3 minutes on each side, turning once, until golden brown.
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16
Drain on paper towels.
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17
To build the sandwich: Spread the lemon pepper mayonnaise on both halves of the toasted bread, add the lettuce, tomato, bacon, and avocado.
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18
Lay a fried soft-shell crab on top and close up the sandwich.
