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Ingredientes
- 4 lrg Soft-shell crabs cleaned, rinsed
- 1/2 c. Buttermilk Salt to taste Freshly-grnd black pepper to taste Cayenne pepper 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 - (to 3 tspns)
- 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 to taste Freshly-grnd black pepper to taste Cayenne pepper 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" lengths
- 1/2 x Yellow or possibly orange bell pepper seeded, and finely julienned into 2" lengths
- 1/2 x Green bell pepper seeded ,and finely julienned into 2" lengths
- 4 c. Finely-sliced green cabbage Peanut oil for frying
- 4 lrg Sour dough rolls halved crosswise Mixed greens for garnish Tomato slices for garnish
Direcciones
- Clean the soft-shell crabs by first cutting away the eyes and mouth. Lift up the top side flaps and pull out the feathery gills. Turn the crab over and fold back the tail flap, also called the apron, and pull away from the body and throw away.
- 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.
- This recipe yields 4 servings.
- Comments: The original recipe title as listed is "Cornmeal-Coated Soft-Shell Crab Sandwich With Adobo Mayonnaise And Bell Pepper Slaw".
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 4 servings | |
| Calories 797 | |
| Calories from Fat 646 | 81% |
| Total Fat 73.17g | 91% |
| Saturated Fat 17.23g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 300mg | 13% |
| Potassium 139mg | 4% |
| Total Carbs 34.27g | 9% |
| Dietary Fiber 2.1g | 7% |
| Sugars 2.17g | 1% |
| Protein 3.33g | 5% |
