Cornmeal-Coated Soft-Shell Crab With Mayonnaise And Slaw

Recipe Ingredients

4		Soft-shell crabs - cleaned, rinsed (large)
1/2 cup	118ml	Buttermilk
		Salt - to taste
		Freshly-ground black pepper - to taste
		Cayenne pepper - to taste
1 cup	62g / 2.2oz	Yellow cornmeal
		Adobo Mayonnaise
2/3 cup	157ml	Prepared mayonnaise
2 teaspoons	10ml	Dijon-style mustard
1 tablespoon	15ml	Fresh lime juice
2 teaspoons	10ml	Adobo sauce from a can of chipotle chilis - - (to 3 tspns)
3 tablespoons	45ml	Finely-chopped fresh herbs
		(i.E. Cilantro, chervil, parsley, and/or
		Tarragon)
		Bell Pepper Slaw
2 tablespoons	30ml	Fresh lemon juice
1 tablespoon	15ml	Fresh orange juice
2 teaspoons	10ml	Dijon-style mustard
1 teaspoon	5ml	Grated orange zest
		Salt - to taste
		Freshly-ground black pepper - to taste
		Cayenne pepper - to taste
1/2 cup	118ml	Extra-virgin olive oil
2 tablespoons	30ml	Finely-chopped fresh herbs
		(i.E. Cilantro, chervil, parsley and/or
		Tarragon)
1/2		Red bell pepper - seeded, and
		Finely julienned into 2" lengths
1/2		Yellow or orange bell pepper - seeded, and
		Finely julienned into 2" lengths
1/2		Green bell pepper - seeded ,and
		Finely julienned into 2" lengths
4 cups	948ml	Finely-sliced green cabbage
		Peanut oil - for frying
4		Sour dough rolls - halved crosswise (large)
		Mixed greens - for garnish
		Tomato slices - for garnish

Recipe Instructions

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 discard.

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 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 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-inch 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.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8868 broadcast 04-22-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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