Corn fried soft shell crabs

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


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