The S O FT- SHELL CRAB

MAKES 4

2 qts vegetable or canola oil 1 cup all-purpose flour Kosher salt (Diamond Crystal or Morton), plus more for sprinkling ½ tsp freshly ground black pepper 4 big soft-shell crabs (5–6 oz each), or 8 smaller ones, prepped and cleaned 6 tbsp unsalted butter, room temperature 8 thick slices soft white bread Malt Vinegar Tartar Sauce (recipe below) 2 cups shredded lettuce 1 white or yellow onion, thinly sliced 1 or 2 jalapeños, thinly sliced 1 juicy lemon Old Bay Seasoning

MALT VINEGAR TARTAR SAUCE (MAKES 1½ CUPS)

Mix: ¼ cup dill pickle, chopped small 1 cup mayo (preferably Duke’s) ¼ cup malt vinegar 3 tbsp chopped dill 1 tsp freshly ground black pepper ½ tsp Diamond Crystal kosher salt, or ¼ tsp Morton 1. Heat 2 inches oil in a large pot over medium-high heat to 350°F. Line a baking sheet with a rack or paper towels. 2. Stir together flour, salt (½ tsp Diamond Crystal or ¼ tsp Morton) and pepper in a medium mixing bowl. Dredge crabs in flour until totally coated, then move to a plate. 3. Fry crabs in batches so they don’t crowd the oil, flipping once halfway through and adjusting heat to keep oil temp around 350°F, until crispy and claws and legs are fried in place, 5 to 7 minutes. Use tongs to move to baking sheet and sprinkle both sides with salt. 4. Heat a cast-iron or nonstick skillet or griddle over medium heat. Swipe butter generously on each side of bread slices. Working in batches, cook bread until both sides are golden brown. When done, move to a rack or stand up so they lean against each other to keep from getting soggy. 5. Generously swipe tartar sauce on all eight slices of bread. Pile lettuce on four slices, top with onions and jalapeños, then whole crabs. Squeeze lemon juice over, top with remaining bread, and sprinkle tops with Old Bay to taste.