Recipe - Cornmeal-Coated Soft Shell Crab Sand. W Adobo Mayo And Bp

4 md To large soft shell crabs,
cleaned and rinsed
One half cup Buttermilk
Salt and freshly ground
black pepper
Cayenne, to taste
1 cup Yellow cornmeal

ADOBO MAYONNAISE
2/3 cup Prepared mayonnaise
2 teaspoon Dijonstyle mustard
1 tablespoon Fresh lime juice
2 teaspoon Adobo sauce from a can of
chipotle chilis, (up to 3)
3 tablespoon Finely chopped fresh herbs,
i.e. cilantro, chervil,
parsley, and/or tarragon

BELL PEPPER SLAW
2 tablespoon Fresh lemon juice
1 tablespoon Fresh orange juice
2 teaspoon Dijonstyle mustard
1 teaspoon Grated orange zest
Salt and freshly ground
black pepper
Cayenne, to taste
One half cup Extra virgin olive oil
2 tablespoon Finely chopped fresh herbs,
i.e. cilantro, chervil,
parsley and/or tarragon
One half Red bell pepper, seeded and
finely julienned into
2inch lengths
One half Yellow or orange bell
pepper, seeded and finely
julienned into 2inch
lengths
One half Green bell pepper, seeded
and finely julienned into
2inch lengths
4 cup Finely cut or sliced up green cabbage
Peanut oil for frying
4 lg Sour dough rolls, cut in
half crosswise
Mixed greens and tomato
slices for garnish

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 1/4inch 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 cut or sliced up open roll and top each crab with some coleslaw. Garnish
plate with lettuce greens, cut or sliced up tomatoes and an extra dollop of adobo
mayonnaise.

Yield: 4 servings

Recipe by: Cooking Live Show #CL8868 Posted to MCRecipe Digest V1 #597 by
Angele Freeman jfreeman@netusa1.net on Apr 29, 1997