Instructions: Clean crabs by removing gills, apron, and mouth and rinse under cold water. Dredge crabs in flour, then milk, and then cornmeal using the classic breading technique referred to as a langlaise.

Season crabs with salt and pepper. In an iron skillet, heat vegetable oil. Fry crabs in shallow oil until crisp.

Prepare chili mayonnaise: Allow chili powder to dissolve in hot water until cool. Combine with cold mayonnaise and pour into a squeeze bottle.

Slice bread, open-faced-sandwich style. Layer lettuce on bread. Add tomato next and place crab on top. Squeeze chili mayonnaise over crab and serve.

This recipe yields 4 servings.

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