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1
Mix the mayonnaise, chives, and tarragon in a small bowl; cover and refrigerate until ready to use.
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2
Cook the bacon in a large skillet over medium heat until browned and crisp, about 8 minutes.
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3
Transfer to paper towels to drain.
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4
Cut each strip in half to make 12 pieces total.
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5
Pour out and reserve the bacon fat; wipe the skillet clean with paper towels.
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6
Line a baking sheet with wax paper.
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7
Whisk the eggs in a shallow dish.
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8
Mix the flour, cornstarch, salt, and pepper in a second dish.
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9
Dip each crab in the eggs, then in the flour to coat completely.
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10
Transfer to the baking sheet and refrigerate for 15-30 minutes to set the crust.
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11
Heat the oil and reserved bacon fat in a large skillet over med-high heat until the oil shimmers.
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12
Carefully add the crabs to the skillet (the crabs could splatter, so be careful).
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13
Cook until the undersides are golden brown, about 3 minutes.
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14
Using a thin slotted metal spatula, turn the crabs and cook to brown the other sides, about 3 minutes.
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15
Using the spatula, transfer the crabs to paper towels to drain briefly.
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16
Spread the buns with the herb mayonnaise.
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17
Top each bottom bun half with a crab, 3 bacon slices, 2 tomato slices, and a lettuce leaf, then the top bun half.
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18
Cut each sandwich in half and serve immediately.
