1 jumbo soft shell crab
3 slices green tomato (1/8” thick)
French bread
Shredded lettuce
Pickle slices
Sliced red onion
1 cup yellow corn flour
1 cup self-rising flour
1 cup cracker meal
2 eggs, beaten
1 cup milk
2 cups vegetable oil

Season corn flour and cracker meal to taste with salt and pepper. Mix beaten eggs and milk in a bowl and mix well. Dredge soft shell crab in flour/egg mixture, then cracker meal. Dip tomato in flour, egg mixture, then corn flour. Heat oil in deep frying pan to 325-350 degrees. Carefully place crab in pan and cook approximately one minute on each side; drain.

1 Tbsp. olive oil
1 Tbsp. diced red pepper
1 Tbsp. diced green pepper
1 tsp. chopped garlic
1 tsp. diced celery
8 oz. strong shrimp stock
1 oz. Chardonnay
¼ tsp. paprika
1/8 tsp. oregano whole leaf
1/8 tsp. thyme leaf
2 drops liquid crab boil
1 bay leaf
1 tsp. Worcestershire sauce
1/8 tsp. Tabasco
4 oz. small shrimp
1 Tbsp. chopped green onion
8-10 oz. 40{910ba365e121692e44307249ef9b3d305cf5759c277ded8dd2d1e7d99c5351e6} heavy cream
French bread

In a large sauté pan, add olive oil over medium heat. Add green pepper, red pepper, onion and celery. Saute until vegetables are beginning to soften. Add garlic and cook another 30 seconds. Deglaze pan with Chardonnay; reduce by half. Add shrimp stock, paprika, oregano, thyme, crab boil, bay leaf, Worcestershire sauce and Tabasco sauce. Reduce unto almost dry. Add heavy cream and shrimp’ reduce until cream thickens and shrimp are cooked. Slice and toast an 8” piece of French bread. Add lettuce, crab and tomato. Pour sauce over center of the sandwich, garnish with pickle slices, red and green onion.