Cornmeal-Coated Soft Shell Crab Sand. with Adobo Mayo & Bp
Submitted by nickerson
Crispy cornmeal-fried soft shell crab sandwiches on sourdough with smoky chipotle adobo mayo and a citrus bell pepper slaw. A restaurant-quality seafood sandwich you can make at home.
YIELD
4 servingsPREP
30 minCOOK
10 minREADY
40 minThis is the kind of sandwich you’d pay $22 for at a waterfront restaurant. Now you can make it in your own kitchen for a fraction of the price.
Soft shell crabs get a buttermilk soak, then a cayenne-spiked cornmeal crust that fries up shattering and golden in minutes. They land on a split sourdough roll slathered with chipotle adobo mayo that brings smoky heat and creamy tang in equal measure.
On top goes a bell pepper and cabbage slaw dressed in a bright citrus vinaigrette with orange zest, lemon, and fresh herbs. Every bite is crunchy, creamy, spicy, and fresh all at once.
Chef Tips
- Get the peanut oil very hot before frying. Soft shell crabs cook fast (3 to 5 minutes total) and need high heat for a crispy crust.
- Scrape off excess buttermilk before dredging. Too much moisture makes the cornmeal coating soggy and uneven.
- Make the adobo mayo and slaw ahead. Both improve as the flavors meld, and it means assembly at serving time takes seconds.
- Chipotle adobo sauce packs serious heat. Start with 2 teaspoons and taste before adding more.
Ingredients
Directions
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 ¼ 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.
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