Soft-Shell Crab Sandwiches

Geez...why can't these dudes swim in the waters up in MN.  I'd be gorging myself on these sandwiches during the soft-shell season.   Might be able to modify this sandwich for shrimp or scallops.
www.nytimes.com; June 10, 2010

2 fresh soft-shell crabs, cleaned
2 tablespoons olive oil
1/4 cup all-purpose flour
3 tablespoons Chesapeake-style crab seasoning, preferably J.O. brand
2 large eggs, beaten
2 tablespoons butter
1 ripe tomato, sliced thick
4 pieces white bread, toasted
Mayonnaise
Kosher salt and freshly ground black pepper to taste, or more J.O. brand seasoning.

1. Clean crabs if your fishmonger has not done this work for you. Using long, sharp scissors, cut off the front of each crab's carapace, directly behind the eyeballs. Gently fold up the sides of the carapace to reveal the lungs and, using a table knife, sweep these out of the crab. Rinse with cold water and pat dry.
2. Place a large sauté pan over medium heat and swirl olive oil into it.
3. Combine flour and crab seasoning.
4. Dip crabs into egg, then into flour mixture, then repeat. Place crabs in hot pan and sauté, shaking pan occasionally, for approximately three minutes each side. Add 1 tablespoon butter to pan roughly halfway through each side.
5. When crabs are on second side, coat two pieces of bread with mayonnaise. When crabs are done, assemble sandwiches: bread, crab, tomato. Season to taste with kosher salt and freshly ground black pepper, or shake a little more crab seasoning over the top. Place final slices of bread over the top and serve with cold beer. Serves 2. Adapted from Michael Gentile.