Yield: 4 servings
Measure | Ingredient |
---|---|
8 \N | Soft shell crabs |
1 cup | Flour |
1 cup | Milk |
1 cup | Cornmeal |
\N \N | Salt and pepper |
¼ cup | Vegetable oil |
1 tablespoon | Chili powder dissolved in 1 |
\N \N | TB hot water |
½ cup | Mayonnaise |
4 \N | Parker House rolls or |
\N \N | Sandwich rolls |
1 \N | Head Iceberg lettuce, |
\N \N | Shredded |
2 \N | Ripe beef steak tomatoes, |
\N \N | Sliced |
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 to 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.
Yield: 4 servings
MICHAEL'S PLACE SHOW #ML1C13