Cornmeal-coated Soft Shell Crab Sand. W/ Adobo Mayo And B

The natural man may have excellent notions in divinity, but God must teach us to know the mysteries of the Gospel after a spiritual manner. A man may see the figures upon a dial, but he cannot tell how the day goes unless the sun shines; so we may read many truths in the Bible, but we cannot know them savingly, till God by His Spirit shines upon our soul… He not only informs our mind, but inclines our will.

Thomas Watson

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains		Cooking liv, Import	1	Servings

INGREDIENTS

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

INSTRUCTIONS

3
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 1/4-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@netusa1.net> on Apr 29,
1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1180 Calories From Fat: 521 Total Fat: 59.3g Cholesterol: 45.6mg Sodium: 2123.5mg Potassium: 979.2mg Carbohydrates: 153.4g Fiber: 13.3g Sugar: 23.8g Protein: 18.2g