Cornmeal-coated soft shell crab sand. w/ adobo mayo and bp

1 Servings

Ingredients

Quantity Ingredient
4 mediums To large soft shell crabs, cleaned and rinsed
½ cup Buttermilk
Salt and freshly ground black pepper
Cayenne, to taste
1 cup Yellow cornmeal
⅔ cup Prepared mayonnaise
2 teaspoons Dijon-style mustard
1 tablespoon Fresh lime juice
2 teaspoons Adobo sauce from a can of chipotle chilis, (up to 3)
3 tablespoons Finely chopped fresh herbs, i.e. cilantro, chervil, parsley, and/or tarragon
2 tablespoons Fresh lemon juice
1 tablespoon Fresh orange juice
2 teaspoons Dijon-style mustard
1 teaspoon Grated orange zest
Salt and freshly ground black pepper
Cayenne, to taste
½ cup Extra virgin olive oil
2 tablespoons Finely chopped fresh herbs, i.e. cilantro, chervil, parsley and/or tarragon
½ Red bell pepper, seeded and finely julienned into 2-inch lengths
½ Yellow or orange bell pepper, seeded and finely julienned into 2-inch lengths
½ Green bell pepper, seeded and finely julienned into 2-inch lengths
4 cups Finely sliced green cabbage
Peanut oil for frying
4 larges Sour dough rolls, cut in half crosswise
Mixed greens and tomato slices for garnish

Directions

ADOBO MAYONNAISE

BELL PEPPER SLAW

Place the cleaned crabs in the buttermilk, turning to coat, and allow to sit for 15 minutes. In a shallow dish combine the salt, pepper, cayenne and cornmeal and reserve.

In a small bowl whisk together the mayonnaise, mustard, lime juice, adobo sauce and fresh herbs. Adjust seasoning, if necessary, with salt and pepper. Cover and refrigerate until ready to use.

In a small bowl whisk together the lemon juice, orange juice, mustard, orange zest, salt, pepper and cayenne. Gradually whisk in the olive oil in a stream until vinaigrette is emulsified. Stir in the fresh herbs. In a large bowl combine the bell peppers and green cabbage, tossing to combine.

Pour the vinaigrette over the mixed vegetables and toss to coat. Cover and reserve.

In a large heavy skillet heat ¼-inch of peanut oil until very hot. Remove the crabs from the buttermilk, scraping off any excess buttermilk with your fingers. Dip the crabs in the cornmeal mixture and turn to coat. Carefully place the crabs in the skillet and cook until golden brown on both sides, turning once, about 3 to 5 minutes total. Transfer crabs to paper towels to drain.

To assemble sandwiches, spread rolls with adobo mayonnaise, tuck a crab into each sliced open roll and top each crab with some coleslaw. Garnish plate with lettuce greens, sliced tomatoes and an extra dollop of adobo mayonnaise.

Yield: 4 servings

Recipe by: Cooking Live Show #CL8868 Posted to MC-Recipe Digest V1 #597 by Angele Freeman <jfreeman@...> on Apr 29, 1997

Related recipes