Instructions: Remove head, spongy gills and intestinal vein from crab or have your fish monger do it for you. Rinse well. Marinate crabs in buttermilk for a few minutes.

In a separate bowl mix together the flour, cornmeal, salt, black pepper, cayenne, thyme and grated lemon zest. Remove crabs from buttermilk and dredge in seasoned flour.

Heat oil in saute pan over moderately-high heat and saute crabs for 2 to 3 minutes on each side or until browned and crisp. Drain on paper towels and keep warm.

Spread both sides of a split Kaiser or onion roll liberally with Chipotle Mayonnaise. Top bottom of roll with onions, lettuce and crab and serve immediately.

This recipe yields 4 sandwiches.

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