Cornmeal-Coated Soft Shell Crab Sandwich With Adobo Mayo & BP
Recipe By : Cooking Live Show #CL8868
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Sandwiches
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Soft shell crabs -- cleaned,
- rinsed
1/2 c Buttermilk
Salt
Freshly ground black pepper
Cayenne -- to taste
1 c Yellow corn meal
Adobo Mayonnaise:
2/3 c Prepared mayonnaise
2 ts Dijon-style mustard
1 tb Fresh lime juice
2 ts Adobo sauce from a can of
- chipotle chilis -- up to 3 ts
3 tb Fresh herbs (cilantro, chervil, parsley,
- and/or tarragon) -- finely chopped
Bell Pepper Slaw:
2 tb Fresh lemon juice
1 tb Fresh orange juice
2 ts Dijon-style mustard
1 ts Orange zest -- grated
Salt
Freshly ground black pepper
Cayenne -- to taste
1/2 c Extra virgin olive oil
2 tb Fresh herbs (cilantro, chervil, parsley,
- and/or tarragon -- finely chopped
1/2 Red bell pepper -- seeded, finely
- julienned into 2" lengths
1/2 Yellow or orange bell pepper -- seeded,
- finely julienned into 2" lengths
1/2 Green bell pepper -- seeded, finely
- julienned into 2" lengths
4 c Green cabbage -- finely sliced
Peanut oil -- for frying
4 lg Sour dough rolls -- cut in half
- crosswise
Garnishes:
Mixed greens
Tomato slices
Place the cleaned crabs in the buttermilk, turning to coat, and allow
to sit for 15 minutes. In a shallow dish combine the salt, pepper,
cayenne, and corn meal 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 refrigerate until 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 olive oil in a stream until 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" of peanut oil until very hot.
Remove the crabs from the buttermilk, scraping off any excess
buttermilk with your fingers. Dip the crabs in the cornmeal mixture
and turn to coat. Carefully place the crabs in the skillet and cook
until golden brown on both sides, turning once, about 3 to 5 minutes
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.
