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Ingredients Jump to Instructions ↓

  1. Recipe Ingredients Autoconvert units to: Metric US 4 Soft-shell crabs - cleaned, rinsed (large) 1/2 cup 118ml Buttermilk Salt - to taste Freshly-ground black pepper - to taste Cayenne pepper - to taste 1 cup 62g / 2 1/5oz Yellow cornmeal Adobo Mayonnaise 2/3 cup 157ml Prepared mayonnaise 2 teaspoons 10ml Dijon-style mustard 1 tablespoon 15ml Fresh lime juice 2 teaspoons 10ml Adobo sauce from a can of chipotle chilis - - (to 3 tspns) 3 tablespoons 45ml Finely-chopped fresh herbs (i.E. Cilantro, chervil, parsley, and/or Tarragon) Bell Pepper Slaw 2 tablespoons 30ml Fresh lemon juice 1 tablespoon 15ml Fresh orange juice 2 teaspoons 10ml Dijon-style mustard 1 teaspoon 5ml Grated orange zest Salt - to taste Freshly-ground black pepper - to taste Cayenne pepper - to taste 1/2 cup 118ml Extra-virgin olive oil 2 tablespoons 30ml Finely-chopped fresh herbs (i.E. Cilantro, chervil, parsley and/or Tarragon) 1/2 Red bell pepper - seeded, and Finely julienned into 2" lengths 1/2 Yellow or orange bell pepper - seeded, and Finely julienned into 2" lengths 1/2 Green bell pepper - seeded ,and Finely julienned into 2" lengths 4 cups 948ml Finely-sliced green cabbage Peanut oil - for frying 4 Sour dough rolls - halved crosswise (large) Mixed greens - for garnish Tomato slices - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Clean the soft-shell crabs by first cutting away the eyes and mouth. Lift up the top side flaps and pull out the feathery gills. Turn the crab over and fold back the tail flap, also called the apron, and pull away from the body and discard. Place the cleaned crabs in the buttermilk, turning to coat, and allow to sit for 15 minutes. In a shallow dish combine the salt, pepper, cayenne and cornmeal and reserve. In a small bowl whisk together the mayonnaise, mustard, lime juice, adobo sauce and fresh herbs. Adjust seasoning, if necessary, with salt and pepper. Cover and refrigerate until ready to use. In a small bowl whisk together the lemon juice, orange juice, mustard, orange zest, salt, pepper and cayenne. Gradually whisk in the olive oil in a stream until vinaigrette is emulsified. Stir in the fresh herbs. In a large bowl combine the bell peppers and green cabbage, tossing to combine. Pour the vinaigrette over the mixed vegetables and toss to coat. Cover and reserve. In a large heavy skillet heat 1/4-inch of peanut oil until very hot. Remove the crabs from the buttermilk, scraping off any excess buttermilk with your fingers. Dip the crabs in the cornmeal mixture and turn to coat. Carefully place the crabs in the skillet and cook until golden brown on both sides, turning once, about 3 to 5 minutes total. Transfer crabs to paper towels to drain. To assemble sandwiches, spread rolls with adobo mayonnaise, tuck a crab into each sliced open roll and top each crab with some coleslaw. Garnish plate with lettuce greens, sliced tomatoes and an extra dollop of adobo mayonnaise. This recipe yields 4 servings.

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