SOFT-SHELL CRABS IN SURREY BACON DRESSING

Soft-Shell Crabs in Surrey Bacon Dressing image

Provided by Regina Schrambling

Time 1h

Yield 4 servings

Number Of Ingredients 9

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1/4 pound Surrey or other smoky slab bacon, diced
1 medium-size red onion, diced
1/4 cup sugar
2 cups mayonnaise, preferably homemade
4 leaves red-leaf lettuce, washed and thoroughly dried
8 slices ripe tomato
4 tablespoons clarified butter or vegetable oil
2 cups flour seasoned with salt and pepper
8 soft-shell crabs, cleaned

Steps:

Place diced bacon in a large, heavy skillet and cook over medium-low heat until all the fat is rendered and bacon bits are very crisp, about 15 to 20 minutes. Remove bacon with a slotted spoon, drain on a paper towel and reserve.
Add diced red onion to skillet and cook over medium heat until very soft, about 5 to 7 minutes. Sprinkle sugar evenly over onions and cook over low heat, without stirring, until the sugar caramelizes, about 10 to 15 minutes. Cool completely, then fold into mayonnaise.
Put a lettuce leaf on each of 4 serving plates. Put 2 tomato slices to one side on each plate. Spoon chilled dressing over lettuce.
Pour clarified butter or oil into a large heavy skillet and heat over a medium flame. Dredge 4 soft-shell crabs in seasoned flour, shaking off excess, and place in skillet. Cook 2 to 3 minutes per side (jumbos will take longer), until crisp. Hold in a warm place while cooking remaining crabs. Transfer to prepared plates and sprinkle with reserved bacon bits. Serve at once.