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1
Preheat oven to 375 degrees F. Place the head of garlic on a square of foil, drizzle with olive oil, and wrap the foil to seal.
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2
Roast in oven until the garlic is tender throughout, about 30 to 40 minutes, depending on the size of the garlic head.
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3
Let cool, then squeeze garlic cloves into the work bowl of a minifood processor.
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4
To make the dressing, pour 6 tablespoons olive oil, hard-boiled egg yolks, mustard, 2 tablespoons lemon juice, the horseradish, and 1/4 teaspoon of the salt into the food processor.
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5
Process to make a smooth dressing, scraping down the sides of the work bowl as needed.
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6
Set dressing aside while you cook the crabs.
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7
For the crabs: Heat 1/4 inch vegetable oil in a large skillet over medium heat.
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8
Spread cornmeal on a plate.
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9
With a little water still clinging to the rinsed, cleaned crabs, dredge in the cornmeal, tapping off the excess.
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10
Add the crabs to skillet, and cook until browned and crisp on one side, about 3 to 4 minutes.
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11
(Be carefulthe water in the crabs may cause the oil to splatter.)
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12
Turn, and cook until crabs are cooked through and crisp on the outside, about 3 to 4 minutes more.
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13
Drain crabs on a paper-towel-lined plate.
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14
To serve, put arugula and chopped egg whites in a large bowl, and toss with the remaining 2 tablespoons olive oil, 1 tablespoon lemon juice, and 1/4 teaspoon salt.
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15
Spread most of the dressing on the bottom of the rolls.
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16
Top with a crab and the arugula salad.
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17
Spread remaining dressing on the inside of the tops of the rolls, make sandwiches, and serve while the crabs are still hot.
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18
If you want to clean the soft-shells yourself, snip off the tip of the face with scissors, then cut out the spongy gills inside the sides of the bodies.
