INGREDIENTS

INSTRUCTIONS

ADOBO MAYONNAISE
BELL PEPPER SLAW
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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