| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Cooking, Live | 1 | Servings | |
INGREDIENTS
| 4 | Soft-shell crabs | |
| 2 | T | Chili powder |
| 2 | T | Vegetable oil |
| 4 | Soft buns, such as brioche | |
| croissant or other | ||
| good-quality soft dinner | ||
| bun | ||
| 1 | Sliced tomato | |
| 1/2 | c | Alfalfa sprouts |
| 2 | Avocados, peeled pitted and | |
| cut into 1/4-inch slices | ||
| Several leaves of red-leaf | ||
| lettuce | ||
| 1/2 | c | Mayonnaise |
| 2 | T | Pureed ancho chili peppers |
| rehydrated |
INSTRUCTIONS
Season the crabs with salt and pepper, and sprinkle both sides with the chili powder. Preheat a pan with the oil until nearly smoking. Add the crabs, belly-side down. Cook for 5 minutes before turning. Lower the heat and cook for another 5 minutes on the second side. Remove from the pan and pat dry with paper towels to remove any excess oil. Build your sandwich with lettuce, tomato, sprouts, and avocado, topped off with the crab and chili mayonnaise. Yield: 4 sandwiches NOTES : (Courtesy of Michael Lomonaco) Recipe by: Cooking Live Show #CL8836 Posted to MC-Recipe Digest V1 #512 by Angele Freeman <jfreeman@netusa1.net> on Mar 12, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1563
Calories From Fat: 1110
Total Fat: 128.5g
Cholesterol: 48.2mg
Sodium: 1952.7mg
Potassium: 3136.1mg
Carbohydrates: 107.5g
Fiber: 36.1g
Sugar: 21.1g
Protein: 18.8g