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