INGREDIENTS

• 5 pre-fried crispy soft-shell crabs
• Salt
• ½ cup mayonnaise (preferably good French or homemade)
• 1 packed tablespoon roughly chopped fresh tarragon
• 10 slices white bread, lightly toasted and cooled
• 10 leaves of Bibb or Boston or Butter lettuce
• ½ Haas avocado, sliced very thinly*
• 1 green heirloom tomato, cored and sliced very thinly
• 1 lemon*

PROCEDURE

Preheat the oven to 500°F.  Lay the crabs in a single layer on a baking sheet, and warm and crisp for about 8 minutes.  Sprinkle the crabs lightly with salt.  Even though you will let them come to room temperature again, this revives and crisps them.

*When I slice the avocado, I drizzle it with the juice of ½ the lemon.

Stir together the mayonnaise and tarragon.  Slather one side of each piece of toast with tarragon mayonnaise.  Place a lettuce leaf on each mayonnaised sliced of bread.

Then, place the room temperature crabs on half of the bread slices.  Top with avocado slices, and then tomato slices.  Top with a lettuce-and-mayo slice of toast, the lettuce and mayo facing into the sandwich, obviously.

Serve with lemon wedges.