Softshell crab sandwich with toasted paprika aioli
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Prepared mayonnaise |
| 6 | Cloves roasted garlic | |
| 2 | teaspoons | Spanish paprika, toasted |
| pinch | Cayenne pepper | |
| 1 | tablespoon | Fresh lemon juice |
| Salt and freshly ground | ||
| Pepper | ||
| 4 | Softshell crabs, cleaned | |
| 2 | tablespoons | Olive oil |
| 2 | cups | Watercress, washed |
| 4 | larges | Crusty rolls |
Directions
Place the mayonnaise, garlic, toasted paprika, cayenne and lemon juice in a blender and blend until smooth. Preheat grill. Brush the crabs with the olive oil and season with salt and pepper to taste.
Grill. Place 1 crab on each roll, spread with aioli and top with watercress.
Yield: 4 servings
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