Ingredients

1 cup coarse or finely ground cornmeal

2 teaspoons smoked paprika

Salt to taste

1 teaspoon cayenne pepper

4 tablespoons olive oil

12 tablespoons butter (11/2 sticks)

4 cleaned soft-shell crabs, eyes removed

4 kaiser rolls

3 tablespoons tomato remoulade (recipe follows)

2 cups shredded lettuce

Heat a heavy-bottomed saute or cast-iron pan over medium heat for 7 minutes.

While the pan is heating, in a large bowl, mix the cornmeal with the smoked paprika and season with salt and cayenne pepper.

Add olive oil and butter to the pan and stir until butter is completely melted. (The butter may brown, but don't let it burn. Tip: Hover the pan above the flame and swirl the butter until it melts.)

Dredge the soft-shell crabs in the cornmeal mix, coating both sides. Then, working in batches, add two crabs at a time to your pan, top-side down, sauteeing until a golden crust develops, 2 to 3 minutes. Turn over and cook for an additional 2 to 3 minutes. (Take care, as the crabs may "pop" or splatter during cooking.) When ready, the body of the crab should feel somewhat firm to the touch.

Remove the crabs from the pan and let drain briefly on a plate lined with paper towels.

On each kaiser roll, spread 3 tablespoons

of remoulade. Add shredded lettuce and one crab. Repeat with remaining rolls. Makes

4 sandwiches.

Per serving (based on 4, with remoulade): 717 calories, 32 gm protein, 54 gm carbohydrates, 41 gm fat, 180 mg cholesterol, 18 gm saturated fat, 1,025 mg sodium, 4 gm dietary fiber

Tomato Remoulade

1 cup mayonnaise (can use low-fat)

1/4 cup sour cream (can use low-fat)

2 tablespoons finely chopped cornichons

2 tablespoons finely chopped capers

4 tablespoons finely chopped parsley

2 tablespoons finely chopped chives

1 tablespoon Dijon-style mustard

6 tablespoons seeded, finely diced red tomatoes (about 2 medium-size tomatoes)

1 teaspoon tomato paste

1 teaspoon finely chopped tarragon

1 tablespoon grated lemon zest

Salt and black pepper to taste

In a medium bowl, mix all ingredients together using a rubber spatula. (Note: This recipe makes 3 to 31/2 cups, more than enough for 4 sandwiches; you can keep leftovers in a covered container in the refrigerator for up to 1 week.)

Per serving (based on 16): 56 calories, 0 gm protein, 2 gm carbohydrates, 5 gm fat, 1 mg cholesterol, 1 gm saturated fat, 147 mg sodium, 0 gm dietary fiber