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Soft-Shell Crab Sandwich

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Source: Burt Wolf's Travels and Traditions, Richmond

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Active Time:  15 Minutes
Total Time:  15 Minutes
Yield:  Makes 4 servings

RECIPE INGREDIENTS

1/4 cup mayonnaise

2 tablespoons prepared barbecue sauce

1/4 teaspoon minced garlic

1/4 cup flour

salt and freshly ground black pepper

4 soft shell crabs, (have fishmonger clean them)

2 tablespoons vegetable oil

1 tablespoon butter

4 Kaiser rolls, split in half

8 leaves of lettuce, washed and dried

Slices of ripe tomato, optional

DIRECTIONS

In a small bowl, combine the mayonnaise with the barbecue sauce and garlic and set aside. In a shallow bowl or on a plate, combine the flour with the salt and pepper.

Pat the crabs dry with paper towel. In a 12-inch skillet over medium heat, heat the oil and butter. As the oil is heating up, dip the crabs in flour, on both sides, and shake off any excess.

Sauté the crabs, shell side down, over medium heat, for 3 to 4 minutes, averting your face from the skillet as the crabs begin to cook because they spatter like a volcano (after a few minutes the sputtering settles down).

With tongs, turn the crabs over and cook for another 3 to 4 minutes or until slightly red and firm. Spread both sides of the roll with barbecue mayonnaise, set lettuce and tomato on one side of the bread, top it with a crab and other half of the roll.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Makes 4 servings

Calories:

745

Fat. Total:

42g

Fiber:

Carbohydrates, Total:

75g

Sodium:

1601mg

% Cal. from Fat:

51%

Cholesterol:

61mg

Protein:

18g

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