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Cornmeal-Coated Soft Shell Crab Sand. W/ Adobo Mayo & BP

This Cornmeal-Coated Soft Shell Crab Sand. W/ Adobo Mayo & BP recipe uses Buttermilk, Fresh Lime Juice, Fresh Lemon Juice, Fresh Orange Juice, and Extra Virgin Olive Oil. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/2 cup
• 1 tbsp
• 2 tbsp
• 1 tbsp
• 1/2 cup

Method (preview)

1. 1

   Place the cleaned crabs in the buttermilk, turning to coat, and allow to sit fo r 15 minutes.

2. 2

   In a shallow dish combine the salt, pepper, cayenne and cornmeal and reserve.

3. 3

   In a small bowl whisk together the mayonnaise, mustard, lime juice, adobo sauce and fresh herbs.

4. 4

   Adjust seasoning, if necessary, with salt and pepper.

5. 5

   Cover a nd refrigerate until ready to use.

6. 6

   In a small bowl whisk together the lemon juice, orange juice, mustard, orange z est, salt, pepper and cayenne.

7. 7

   Gradually whisk in the olive oil in a stream unt il vinaigrette is emulsified.

8. 8

   Stir in the fresh herbs.

9. 9

   In a large bowl combine the bell peppers and green cabbage, tossing to combine.

10. 10

    Pour the vinaigrette ov er the mixed vegetables and toss to coat.

11. 11

    Cover and reserve.

12. 12

    In a large heavy skillet heat 1/4-inch of peanut oil until very hot.

13. 13

    Remove the crabs from the buttermilk, scraping off any excess buttermilk with your finger s.

14. 14

    Dip the crabs in the cornmeal mixture and turn to coat.

15. 15

    Carefully place the crabs in the skillet and cook until golden brown on both sides, turning once, a bout 3 to 5 minutes total.

16. 16

    Transfer crabs to paper towels to drain.

17. 17

    To assemble sandwiches, spread rolls with adobo mayonnaise, tuck a crab into ea ch sliced open roll and top each crab with some coleslaw.

18. 18

    Garnish plate with le ttuce greens, sliced tomatoes and an extra dollop of adobo mayonnaise.