Grilled soft-shell crab sandwiches with green chile aioli
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Soft-shell crabs, cleaned | |
| 1 | tablespoon | Olive oil |
| Salt and freshly ground pepper | ||
| 4 | Sandwich rolls | |
| ¼ | cup | Green Chile Aioli |
| Mixed greens | ||
| Tomato slices | ||
| 1 | cup | Good quality mayonnaise |
| 1 | teaspoon | Minced fresh garlic |
| 1 | Poblano chile, grilled, peeled and seeded | |
| 2 | tablespoons | Fresh lime juice |
| Salt and freshly ground pepper | ||
Directions
GREEN CHILE AIOLI
Prepare a wood or charcoal grill and allow it to burn down to the embers.
Brush crabs lightly with olive oil and season to taste with salt and pepper. Grill for 2½ minutes on each side.
For each sandwich, place crab on one half of the roll top with mixed greens, tomato slices and Green Chile Aioli.
Green Chile Aioli: Combine all ingredients in the food processor and process until the poblano is pureed. Season to taste with salt and freshly ground pepper.
Yield: about 1 cup Posted to MM-Recipes Digest V4 #148 by "Vince & Juley Roberts" <vince@...> on May 28, 1997
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