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Ingredients

• Recipe by Bruce Sherman
• Chef Way;
• Sherman places crabs and pancetta on small rounds of brioche slathered with homemade remoulade (mayonnaise mixed with mustard, capers, cornichons and herbs). He then sprinkles them with bits of hard-boiled egg and dresses the plate with a caper-brown butter sauce.
• Easy Way;
• Prepare hefty soft-shell crab sandwiches by layering salty slices of pancetta, slabs of tomato and a remoulade made with store-bought mayonnaise. Skip the fancy plating, omitting the eggs and the butter sauce.
• Ingredients:
• 1/2 cup mayonnaise
• 3 cornichons, finely chopped
• 1 tablespoon minced red onion
• 2 teaspoons chopped tarragon
• 1 teaspoon capers, chopped
• 1 teaspoon Dijon mustard
• salt and freshly ground pepper
• 4 slices of pancetta (2 ounces)
• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 4 jumbo soft-shell crabs
• all-purpose flour, for dusting
• 4 large brioche buns, split and toasted
• One 5-ounce bunch of arugula, trimmed
• 1 large tomato, thinly sliced

Description

Live, Fresh Or Frozen-all Good When It Comes To These Babies. Sweet And Tender With A Mild, Tangy Flavor. The Soft-shell Is The Blue Crab In Its Molted State.The Molting Process Means An Abundant Supply Of Soft Crabs From Late Spring To Early Fall,

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