Soft shell crab sandwich w chipotle mayo and grilled onion

Yield: 4 servings

Measure Ingredient
4 \N Soft-shell crabs
½ cup Buttermilk
½ cup All-purpose flour
¼ cup Cornmeal
2 teaspoons Salt
½ teaspoon Freshly-ground black pepper
1 \N Big pinch Cayenne pepper
½ teaspoon Crushed dry thyme
1 teaspoon Grated lemon zest
\N \N Olive oil
4 \N Soft Kaiser or onion rolls
\N \N Chipotle mayonnaise; see * Note
1 medium Sweet red or vidalia type onion; sliced into rounds
\N \N ; and grilled
2 cups Finely-shredded romaine lettuce

Remove head, spongy gills and intestinal vein from crab or have your fish monger do it for you. Rinse well. Marinate crabs in buttermilk for a few minutes. In a separate bowl mix together the flour, cornmeal, salt, black pepper, cayenne, thyme and grated lemon zest. Remove crabs from buttermilk and dredge in seasoned flour. Heat oil in saute pan over moderately-high heat and saute crabs for 2 to 3 minutes on each side or until browned and crisp. Drain on paper towels and keep warm. Spread both sides of a split Kaiser or onion roll liberally with Chipotle Mayonnaise. Top bottom of roll with onions, lettuce and crab and serve immediately. This recipe yields 4 sandwiches.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9657 broadcast 08-13-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

09-02-1996

Recipe by: John Ash

Converted by MM_Buster v2.0l.

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