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1
In a large pot, heat 2 inches of oil to 375 degrees F.
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2
In a bowl, combine the flour, 1 teaspoon of the Essence, 1/4 teaspoon salt, and 1/8 teaspoon cayenne.
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3
In another bowl, combine the cornmeal, 1 teaspoon of the Essence, and remaining 1/4 teaspoon salt, and 1/8 teaspoon cayenne.
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4
In a small bowl, beat the eggs, water, and remaining teaspoon of Essence.
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5
One at a time, lightly coat the crabs with the flour mixture, then dip into the egg wash, followed by the cornmeal to coat.
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6
With tongs, lower 2 crabs at a time into the hot oil.
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7
Fry, turning once, until golden and crisp, 3 to 4 minutes.
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8
Drain on paper towels and season lightly with Essence.
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9
Spread both sides of the French bread with tartar sauce.
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10
Layer the lettuce, tomatoes and pickles over the bottom half of the bread and top with 1 crab.
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11
Close the sandwiches and serve immediately.
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12
2 1/2 tablespoons paprika
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13
2 tablespoons salt
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14
2 tablespoons garlic powder
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15
1 tablespoon black pepper
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16
1 tablespoon onion powder
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17
1 tablespoon cayenne pepper
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18
1 tablespoon dried oregano
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19
1 tablespoon dried thyme
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20
Combine all ingredients thoroughly.
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21
1 large egg
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22
1 tablespoon minced garlic
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23
2 tablespoons fresh lemon juice
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24
1 tablespoon chopped parsley leaves
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25
2 tablespoons chopped green onions
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26
1 cup olive oil
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27
1/4 teaspoon cayenne
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28
1 tablespoon Creole or whole-grain mustard
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29
1 teaspoon salt
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30
Put the egg, garlic, lemon juice, parsley, and green onions in a food processor and puree for 15 seconds.
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31
With the processor running, pour the oil through the feed tube in a steady stream.
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32
Add the cayenne, mustard, and salt and pulse once or twice to blend.
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33
Transfer to a bowl, cover and refrigerate until well chilled before serving, 1 hour.
