| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Meats | Mike01 | 4 | servings | |
INGREDIENTS
| 8 | Soft-shell crabs | |
| 1 | c | Flour |
| 1 | c | Milk |
| 1 | c | Cornmeal |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1/4 | c | Vegetable oil |
| 1 | tb | Chili powder; dissolved in |
| 1 | tb | Hot water |
| 1/2 | c | Mayonnaise |
| 4 | Parker House rolls or sandwich rolls | |
| 1 | Iceberg lettuce head; shredded | |
| 2 | Ripe beef-steak tomatoes; sliced |
INSTRUCTIONS
Clean crabs by removing gills, apron, and mouth and rinse under cold water. Dredge crabs in flour, then milk, and then cornmeal using the classic breading technique referred to as a l'anglaise. Season crabs with salt and pepper. In an iron skillet, heat vegetable oil. Fry crabs in shallow oil until crisp. Prepare chili mayonnaise: Allow chili powder to dissolve in hot water until cool. Combine with cold mayonnaise and pour into a squeeze bottle. Slice bread, open-faced-sandwich style. Layer lettuce on bread. Add tomato next and place crab on top. Squeeze chili mayonnaise over crab and serve. This recipe yields 4 servings. Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1C13 broadcast 04-03-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-13-1998 Recipe by: Michael Lomonaco Converted by MM_Buster v2.0l.
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