Baked Soft-Shell Crab Sandwiches

Baked Soft-Shell Crab Sandwiches
Ingredients

• 6 soft-shell blue crabs, cleaned
• 1 1/2 cup(s) low-fat milk
• 1/2 cup(s) all-purpose flour
• 1/2 cup(s) stone-ground yellow cornmeal
• 2 1/4 teaspoon(s) dry mustard
• 1 1/2 teaspoon(s) paprika
• Salt
• Freshly ground pepper
• 3/4 cup(s) low-fat mayonnaise
• 3 tablespoon(s) chopped cornichons
• 1 teaspoon(s) juice from cornichons
• 3 teaspoon(s) capers
• 1 1/2 teaspoon(s) juice from capers
• 1 tablespoon(s) fresh lemon juice
• 1 tablespoon(s) lemon zest
• 2 large egg whites
• Cooking spray
• 6 soft buns, split
• 6 large Boston lettuce leaves
• 1 beefsteak tomato, thickly sliced

Instruction

In a baking dish, soak crabs in milk, covered, for 1 hour. Meanwhile, in a shallow bowl, combine flour, cornmeal, and 1 1/2 teaspoons each dry mustard, paprika, salt, and pepper; set aside.
In a small bowl, make tartar sauce: Combine mayonnaise, cornichons with juice, capers with juice, lemon juice and zest, and remaining dry mustard. Cover and refrigerate until ready to use.
Preheat oven to 450 degrees F. In a medium bowl, whisk egg whites and 1/4 teaspoon salt until foamy. Remove crabs from milk and pat dry. Dip 1 crab in egg whites, shake off excess, and dredge in flour-cornmeal mixture. Transfer to a baking pan coated with cooking spray. Repeat with remaining crabs. Spray crabs with cooking spray and bake until golden brown, about 8 minutes.
Spread 1 heaping tablespoon tartar sauce on each bottom bun; then layer each with lettuce, tomato, crab, and top bun. Serve remaining tartar sauce on the side.