Soft shell crab sandwich
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Mayonnaise |
| 2 | tablespoons | Prepared barbecue sauce |
| ¼ | teaspoon | Minced garlic |
| ¼ | cup | Flour |
| Salt and freshly ground black pepper | ||
| 4 | Soft shell crabs; (have fish monger | |
| ; clean them) | ||
| 2 | tablespoons | Vegetable oil |
| 1 | tablespoon | Butter |
| 4 | Kaiser rolls; split in half | |
| 8 | Leaves of lettuce; washed and dried | |
| 1 | slice | Ripe tomato; optional |
Directions
In a small bowl, combine the mayonnaise with the barbecue sauce and garlic and set aside. In a shallow bowl or on a plate, combine the flour with the salt and pepper.
Pat the crabs dry with paper towel. In a 12-inch skillet over medium heat, heat the oil and butter. As the oil is heating up, dip the crabs in flour, on both sides, and shake off any excess.
Saut‚ the crabs, shell side down, over medium heat, for 3 to 4 minutes, averting your face from the skillet as the crabs begin to cook because they spatter like a volcano (after a few minutes the sputtering settles down).
With tongs, turn the crabs over and cook for another 3 to 4 minutes or until slightly red and firm. Spread both sides of the roll with barbecue mayonnaise, set lettuce and tomato on one side of the bread, top it with a crab and other half of the roll.
Converted by MC_Buster.
Per serving: 2212 Calories (kcal); 158g Total Fat; (63% calories from fat); 49g Protein; 155g Carbohydrate; 230mg Cholesterol; 4912mg Sodium Food Exchanges: 9½ Grain(Starch); 2 ½ Lean Meat; 1 Vegetable; 0 Fruit; 23 ½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.