Step 1

Combine mayonnaise, crab, garlic, salt, cayenne, Worcestershire sauce, lemon juice, and tarragon in a bowl for the crab aioli. Stir to combine and refrigerate until needed.

Step 2

Remove tails from shrimp and keep chilled until ready to use.

Step 3

Preheat the oven to 400 degrees F (200 degrees C).

Step 4

Whisk buttermilk, hot sauce, chipotle pepper, cayenne, black pepper, and salt together in a bowl.

Step 5

Mix flour, cornmeal, paprika, and salt together in a shallow dish for the breading.

Step 6

Slice partway through each sandwich roll, splitting it open. Scoop out some bread from the top to make room for the filling.

Step 7

Toast rolls in the preheated oven until crisp, 7 to 10 minutes.

Step 8

Soak shrimp in the buttermilk mixture for about 5 minutes.

Step 9

Heat oil in a pan over medium-high heat. Spread crab aioli generously over both sides of each roll; top with sliced lettuce.

Step 10

Toss shrimp in the breading to coat; shake off any excess. Fry shrimp in the hot oil until golden brown and crispy, about 2 minutes per side. Drain on a paper towel-lined plate and immediately transfer shrimp onto the rolls. Sprinkle cayenne pepper on top.