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Cajun-Spiced Soft-Shell Crab Sandwich with Yellow Pepper and Caper Aioli

  • 4servings
  • 474calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsA, B9, B12, C, P
MineralsNatrium, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 yellow bell peppers

  2. 1/3 cup light mayonnaise

  3. 1/4 cup basil leaves

  4. 2 tablespoons capers

  5. 1/4 teaspoon salt

  6. 2 garlic cloves, peeled

  7. 1 tablespoon vegetable oil

  8. 4 (5 to 6-ounce) soft-shell crabs, cleaned

  9. 1 tablespoon salt-free Cajun seasoning (such as Spice Hunter)

  10. 1/4 cup cornmeal

  11. 4 (3-ounce) pieces Italian bread, cut in half lengthwise and toasted

  12. 4 curly leaf lettuce leaves

  13. 4 (1/4-inch-thick) slices red onion

Instructions Jump to Ingredients ↑

  1. Preheat broiler.

  2. Cut bell peppers in half lengthwise, and discard seeds and membranes. Place bell pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel.

  3. Place bell pepper, mayonnaise, basil, capers, salt, and garlic in a food processor; process until smooth.

  4. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle crabs with Cajun seasoning. Dredge crabs in cornmeal. Add crabs to pan; cook 3 minutes on each side, gently pressing body and legs against pan.

  5. Spread 1 tablespoon mayonnaise mixture evenly over each slice of bread. Arrange 1 crab over each bottom half of bread. Top each crab with 1 lettuce leaf and 1 red onion slice. Cover with top halves of bread.

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