Parmesan-crusted soft-shell crab sandwiches

1. Zesti of 1 lemon; finely grated ½ ts garlic; minced ½ ts thyme 1 t olive oil; extra-virgin 1 c oil; for frying 8 soft-shell crabs; cleaned 8 rolls, hard; halved 2 md tomatoes; thinly sliced 2 bn arugula; large stems removed in a medium bowl, combine 1 cup of the flour with the parmesan, salt and pepper.
2. Make a well in the center and add the eggs and ¼ cup of water.
3. Beat the eggs and water together and gradually incorporate the flour mixture to form a smooth batter.
4. Add 1/8 teaspoon of the tabasco and set aside to rest for 30 minutes.
5. in another bowl, combine the mayonnaise, lemon juice, lemon zest, garlic, thyme, olive oil and the remaining 1/8 teaspoon tabasco.
6. Whiski to blend and set aside for at least 30 minutes.
7. (the recipe can be prepared to this point up to 1 day ahead.
8. Refrigerate the batter and mayonnaise.
9. If the batter becomes very thick, thin it out with a little water).
10. preheat the oven to 250°F.
11. In a large skillet, heat the peanut oil over moderately high heat to 350°F.
12. Dredgei the crabs in the remaining 1 cup flour and shake off the excess.
13. dip 4 of the crabs in the batter, let some of the batter drip off, and then fry them in the skillet, turning once, until golden brown, 2 to 3 minutes per side.
14. Drain on paper towels, place on a heatproof platter and keep warm in the oven.
15. Repeat with the 4 remaining crabs.
16. scoop out some of the bread from the center of the rolls to hollow them slightly.
17. Spread 2 heaping teaspoons of the mayonnaise on each half.
18. Assemble the sandwiches by placing 2 or 3 slices of tomato and 4 or 5 arugula leaves on the bottom half of each roll.
19. Set the fried crabs on top and close the sandwiches.
20. Serve immediately.
21. serves 8. recipe from food & wine, june, 1991.
22. ~end recipe export- ~begin recipe export- qbook version 1. 00.