*  Exported from  MasterCook  *
 
          Cornmeal-Coated Soft Shell Crab Sand. W/ Adobo Mayo & BP
 
 Recipe By     : Cooking Live Show #CL8868
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      medium        to large soft shell crabs -- cleaned and rinsed
      1/2  cup           buttermilk
                         salt and freshly ground black pepper
                         cayenne -- to taste
    1      cup           yellow cornmeal
                         adobo mayonnaise:
      2/3  cup           prepared mayonnaise
    2      teaspoons     dijon-style mustard
    1      tablespoon    fresh lime juice
    2      teaspoons     adobo sauce from a can of chipotle chilis -- (up to 3)
                         
                         --
    3      tablespoons   finely chopped fresh herbs -- i.e. cilantro,
                         -- chervil, parsley,
                         and/or tarragon
                         bell pepper slaw:
    2      tablespoons   fresh lemon juice
    1      tablespoon    fresh orange juice
    2      teaspoons     dijon-style mustard
    1      teaspoon      grated orange zest
                         salt and freshly ground black pepper
                         cayenne -- to taste
      1/2  cup           extra virgin olive oil
    2      tablespoons   finely chopped fresh herbs -- i.e. cilantro,
                         -- chervil, parsley
                         and/or tarragon
      1/2                red bell pepper -- seeded and finely
                         -- julienned into
                         -- 2-inch lengths
      1/2                yellow or orange bell pepper -- seeded and finely
                         -- julienned into
                         -- 2-inch
                         lengths
      1/2                green bell pepper -- seeded and finely
                         -- julienned into
                         -- 2-inch lengths
    4      cups          finely sliced green cabbage
                         peanut oil for frying
    4      large         sour dough rolls -- cut in half
                         -- crosswise
                         mixed greens and tomato slices for
                         -- garnish
 
 Place the cleaned crabs in the buttermilk, turning to coat, and allow to sit fo
 r 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 a
 nd refrigerate until ready to use.
 
 In a small bowl whisk together the lemon juice, orange juice, mustard, orange z
 est, salt, pepper and cayenne. Gradually whisk in the olive oil in a stream unt
 il 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 ov
 er 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 finger
 s. 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, a
 bout 3 to 5 minutes total. Transfer crabs to paper towels to drain.
 
 To assemble sandwiches, spread rolls with adobo mayonnaise, tuck a crab into ea
 ch sliced open roll and top each crab with some coleslaw. Garnish plate with le
 ttuce greens, sliced tomatoes and an extra dollop of adobo mayonnaise.
 
 Yield: 4 servings
 
 
 
 
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