Get ready for a flavor explosion with our Crispy Softshell Sandwich! Sink your teeth into a golden-brown, perfectly fried softshell crab nestled between two pillowy buns. With a tantalizing crunch and tender, juicy center, this sandwich takes indulgence to new heights. And the secret? Our zesty remoulade sauce made with Blue Plate Mayonnaise, adding a tangy and creamy kick that will leave you craving more. It's the ultimate seafood sandwich experience that will have you hooked at the very first bite! Dive into deliciousness today!

Ingredients:

• 2 brioche buns
• 2 soft shell crabs
• Lettuce
• Tomato
• Oil for frying

Marinade:

• 1/2 cup mustard
• Juice of 1/2 lemon
• 1 tbsp hot sauce
• 1/4 cup light beer
• Boudreaux's Lil’ Bit Better Creole Seasoning

Remoulade:

• 4 cloves garlic
• Juice of 1/2 lemon
• 1 tsp capers
• 4 sliced green onions
• 1 loosely packed cup parsley leaves
• 1 tbsp hot sauce
• 1 tbsp Worcestershire sauce
• Boudreaux's Lil’ Bit Better Creole Seasoning
• 1 tbsp Creole mustard
• 1 cup Blue Plate mayo

Dry batter:

• 1 cup fish fry
• 1 cup flour
• Boudreaux's Lil’ Bit Better Creole Seasoning

Directions:

1. Clean the soft shell crabs by using kitchen shears to remove the face behind the eyes. Lift the sides of the crab and remove the gills. Open the apron and remove it. Insert the shears into the face opening to pop the 2 air pockets on top.
2. In a bowl, mix the marinade ingredients. Place the cleaned crabs in the marinade and let them marinate for at least 1 hour, or up to a day. Keep refrigerated.
3. In another bowl, mix together the dry batter ingredients until well blended.
4. Make the remoulade by adding garlic and lemon to a food processor and blending until puréed. Let it sit for 2 minutes to mellow the raw garlic flavor. Add green onions, capers, parsley, and blend until smooth. Add the remaining wet ingredients and blend to combine. Set aside for later use.
5. Preheat oil to 350°F (175°C).
6. Remove the crabs from the marinade, shaking off any excess moisture. Place them in the dry batter mixture, ensuring they are fully coated. Shake off any excess batter.
7. Slowly place the crabs in the hot oil with the top shell facing down. Fry for 2-3 minutes, then flip and fry for another 2-3 minutes until golden brown.
8. Spread a thin layer of Blue Plate mayo on the buns and toast them.
9. Assemble the sandwich with lettuce, tomato, fried soft shell crabs, and a generous amount of remoulade sauce. Enjoy!

Note: Make sure to adjust the cooking time and temperature based on your specific equipment and preferences.