| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Ckright3 | 4 | servings | |
INGREDIENTS
| 4 | Soft-shell crabs | |
| 1/2 | c | Buttermilk |
| 1/2 | c | All-purpose flour |
| 1/4 | c | Cornmeal |
| 2 | ts | Salt |
| 1/2 | ts | Freshly-ground black pepper |
| 1 | Big pinch Cayenne pepper | |
| 1/2 | ts | Crushed dry thyme |
| 1 | ts | Grated lemon zest |
| Olive oil | ||
| 4 | Soft Kaiser or onion rolls | |
| Chipotle mayonnaise; see * Note | ||
| 1 | md | Sweet red or vidalia type onion; sliced into rounds |
| ; and grilled | ||
| 2 | c | Finely-shredded romaine lettuce |
INSTRUCTIONS
Remove head, spongy gills and intestinal vein from crab or have your fish monger do it for you. Rinse well. Marinate crabs in buttermilk for a few minutes. In a separate bowl mix together the flour, cornmeal, salt, black pepper, cayenne, thyme and grated lemon zest. Remove crabs from buttermilk and dredge in seasoned flour. Heat oil in saute pan over moderately-high heat and saute crabs for 2 to 3 minutes on each side or until browned and crisp. Drain on paper towels and keep warm. Spread both sides of a split Kaiser or onion roll liberally with Chipotle Mayonnaise. Top bottom of roll with onions, lettuce and crab and serve immediately. This recipe yields 4 sandwiches. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9657 broadcast 08-13-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-02-1996 Recipe by: John Ash Converted by MM_Buster v2.0l.
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