Soft-Shell Crab Sandwiches

Wash crabs; pat dry with paper towels.Combine the flour and Old Laurel seasoning in a shallow bowl. Roll each crab in the flour mixture.Melt the butter in a large skillet over medium-high heat until the butter begins to brown. Add the crabs; cook for 3 minutes, pressing the torso and legs lightly against the pan. Turn the crabs over; cook for 3 minutes or until they are browned and cooked through. Dry on paper towels.Spread 1 tablespoon of lemon tartare sauce on each of the 4 slices of bread. Place 1 crab, 3 tomato slices and 1 lettuce leaf on each plate. Place 1 slice of bread on each slice.