2 large cleaned soft shell crabs
1 tablespoon (15 ml) safflower oil
1 tablespoon (14 grams) butter
2 brioche hamburger buns
Kewpie mayonnaise, to taste (or regular mayo)
2 center slices from a large, beautifully ripe tomato
2 leaves soft lettuce
Sprinkle the flour onto a plate and dredge each crab lightly in the flour. Heat butter and oil in a heavy 12-inch skillet over medium heat. Add the crabs belly up in a single layer. Cook for five minutes on the first side, then flip and cook for three minutes on the other side. Lightly toast brioche buns. I like to do this in the toaster oven, but you could do it right in the pan after removing the crabs if you like. Spread some Kewpie mayo (or regular mayo if you insist) onto the inside of the top bun. Layer crab, tomato, and lettuce onto bottom bun. Close sandwich and serve.