| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Cooking, Live |
1 |
Servings |
INGREDIENTS
| 4 |
md |
Soft-shell crabs |
| 2 |
tb |
Chili powder |
| 2 |
tb |
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 |
tb |
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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