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Receta Cornmeal Coated Soft Shell Crab Sand. With Adobo Mayo And Bp

Name: Cornmeal Coated Soft Shell Crab Sand. With Adobo Mayo And Bp
Ingredients: 4 med To large soft shell crabs, cleaned and rinsed; 1/2 c. Buttermilk Salt and freshly grnd black pepper Cayenne, to taste; 1 c. Yellow cornmeal; 2/3 c. Prepared mayonnaise; 2 tsp Dijon-style mustard; 1 Tbsp. Fresh lime juice; 2 tsp Adobo sauce from a can of chipotle chilis, (up to 3); 3 Tbsp. Finely minced fresh herbs, i.e. cilantro, chervil, parsley, and/or possibly tarragon; 2 Tbsp. Fresh lemon juice; 1 Tbsp. Fresh orange juice; 2 tsp Dijon-style mustard; 1 tsp Grated orange zest Salt and freshly grnd black pepper Cayenne, to taste; 1/2 c. Extra virgin extra virgin olive oil; 2 Tbsp. Finely minced fresh herbs, i.e. cilantro, chervil, parsley and/or possibly tarragon; 1/2 x Red bell pepper, seeded and finely julienned into 2-inch lengths; 1/2 x Yellow or possibly orange bell pepper, seeded and finely julienned into 2-inch lengths; 1/2 x Green bell pepper, seeded and finely julienned into 2-inch lengths; 4 c. Finely sliced green cabbage Peanut oil for frying; 4 lrg Sour dough rolls, cut in half crosswise Mixed greens and tomato slices for garnish

de Global Cookbook

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Ingredientes

4 med To large soft shell crabs, cleaned and rinsed
1/2 c. Buttermilk Salt and freshly grnd black pepper Cayenne, to taste
1 c. Yellow cornmeal
2/3 c. Prepared mayonnaise
2 tsp Dijon-style mustard
1 Tbsp. Fresh lime juice
2 tsp Adobo sauce from a can of chipotle chilis, (up to 3)
3 Tbsp. Finely minced fresh herbs, i.e. cilantro, chervil, parsley, and/or possibly tarragon
2 Tbsp. Fresh lemon juice
1 Tbsp. Fresh orange juice
2 tsp Dijon-style mustard
1 tsp Grated orange zest Salt and freshly grnd black pepper Cayenne, to taste
1/2 c. Extra virgin extra virgin olive oil
2 Tbsp. Finely minced fresh herbs, i.e. cilantro, chervil, parsley and/or possibly tarragon
1/2 x Red bell pepper, seeded and finely julienned into 2-inch lengths
1/2 x Yellow or possibly orange bell pepper, seeded and finely julienned into 2-inch lengths
1/2 x Green bell pepper, seeded and finely julienned into 2-inch lengths
4 c. Finely sliced green cabbage Peanut oil for frying
4 lrg Sour dough rolls, cut in half crosswise Mixed greens and tomato slices for garnish

Direcciones

Place the cleaned crabs in the buttermilk, turning to coat, and allow to sit for 15 min. 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 chill till 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 extra virgin olive oil in a stream till 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 till very warm. Remove the crabs from the buttermilk, scraping off any excess buttermilk with your fingers. Dip the crabs in the cornmeal mix and turn to coat. Carefully place the crabs in the skillet and cook till golden on both sides, turning once, about 3 to 5 min 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