Corn Fried Soft Shell Crabs

Recipe Ingredients

8		Soft-shell crabs
1 cup	62g / 2.2oz	Flour
1 cup	237ml	Milk
1 cup	62g / 2.2oz	Cornmeal
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	59ml	Vegetable oil
1 tablespoon	15ml	Chili powder - dissolved in
1 tablespoon	15ml	Hot water
1/2 cup	118ml	Mayonnaise
4		Parker House rolls or sandwich rolls
1		Iceberg lettuce head - shredded
2		Ripe beef-steak tomatoes - sliced

Recipe Instructions

Clean crabs by removing gills, apron, and mouth and rinse under cold water. Dredge crabs in flour, then milk, and then cornmeal using the classic breading technique referred to as a l'anglaise.

Season crabs with salt and pepper. In an iron skillet, heat vegetable oil. Fry crabs in shallow oil until crisp.

Prepare chili mayonnaise: Allow chili powder to dissolve in hot water until cool. Combine with cold mayonnaise and pour into a squeeze bottle.

Slice bread, open-faced-sandwich style. Layer lettuce on bread. Add tomato next and place crab on top. Squeeze chili mayonnaise over crab and serve.

This recipe yields 4 servings.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1C13 broadcast 04-03-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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