Clean crabs or have your butcher do it, by removing the gills, eyes and bottom flap, with a pair of kitchen shears. Dip in buttermilk. Mix the cornmeal, flour and spices. Dredge the crabs in the corn meal. In a 2" deep fry pan heat 1/8" of canola oil. When hot add crabs and cook on both sides until golden. Drain on a paper towel. Serve over warm lentils. Drizzle with tapenade. Enjoy!!!!!
1/4 cup diced onion 2 T olive oil
1/4 cup diced carrot 2 cups vegetable stock
1/4 cup diced fennel 1/2 cup lentils
1/4 cup diced celery sherry vinegar
1 T chopped garlic sherry wine
1 fresh bay leaf salt & pepper to season
On medium heat cook vegetables and bay until soft. Stir in garlic and lentils. Add stock and simmer until soft. Season with remaining ingredients