Fried Soft Shell Crab Po Boy

Ingredients

• 6 jumbo soft shell crabs
• cleaned and washed
• 3 cups Wondra flour
• 1 tablespoon kosher salt (to season flour)
• 1/2 teaspoon ground black pepper (to season flour)
• 2 cups milk
• 4 eggs
• beaten
• 4 cups panko breadcrumbs
• 2 cups shredded romaine lettuce
• 3 medium tomatoes (Kumato if possible)
• sliced
• 2 tablespoons extra virgin olive oil (to dress the romaine)
• 1 1/2 cups extra virgin olive oil (for frying)
• 1 1/2 cups vegetable
• corn or canola oil (for frying)
• 1/4 cup sumac marinated onions (recipe follows)
• 6 soft hamburger rolls
• 3 tablespoons butter
• softened
• salt
• pepper and dried Greek oregano to season the buns
• 2 teaspoons sugar
• 1 tablespoon sherry vinegar
• pinch of sumac
• 1 1/2 red onions
• peeled and julienned
• 2 cups mayonnaise
• 1/4 cup red onion
• fine diced
• 1/4 cup capers
• finely chopped
• 1/4 cup green cracked olives
• pitted finely chopped
• 2 tablespoons dill
• chopped
• 1 tablespoon grated lemon zest
• chopped
• 1 tablespoon lemon juice
• Salt and pepper
• to taste

Instructions

1. In a non-reactive bowl, combine the sugar, vinegar and sumac with a pinch of salt.
2. Whisk together until sugar has dissolved.
3. Fold in the onions, sprinkle with a pinch of salt, toss to coat thoroughly.
4. This will help to draw out the moisture from the onions.
5. Cover and let stand at room temperature for one hour, then refrigerate for two hours before using.