Fried Softshell Crab & Creole Tomatoes
Dredge the crab and two slices of Creole tomato in flour. Next, dip the floured crab then the tomatoes into an egg-wash made up of one egg and half of a bottle of Reb Ale. (Drink the other half.) Dredge the crab and tomatoes into a mixture of 2 parts fish fry and 1 part corn starch. Fry crab at 350-375 degrees Fahrenheit until golden brown while drinking the 2nd bottle of Reb Ale. The crab will float as the water is cooked out. Take the crab out an allow the oil to drain. Repeat process when frying the tomatoes. Once the crab and tomatoes have dried, place on a plate on a bed of lettuce. Drizzle the Remoulade Sauce on top and enjoy!