| 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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