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1
Place the cleaned crabs in the buttermilk, turning to coat, and allow to sit for 15 minutes.
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2
In a shallow dish combine the salt, pepper, cayenne and cornmeal and reserve.
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3
In a small bowl whisk together the mayonnaise, mustard, lime juice, adobo sauce and fresh herbs.
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4
Adjust seasoning, if necessary, with salt and pepper.
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5
Cover and refrigerate until ready to use.
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6
In a small bowl whisk together the lemon juice, orange juice, mustard, orange zest, salt, pepper and cayenne.
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7
Gradually whisk in the olive oil in a stream until vinaigrette is emulsified.
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8
Stir in the fresh herbs.
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9
In a large bowl combine the bell peppers and green cabbage, tossing to combine.
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10
Pour the vinaigrette over the mixed vegetables and toss to coat.
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11
Cover and reserve.
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12
In a large heavy skillet heat 1/4 inch of peanut oil until very hot.
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13
Remove the crabs from the buttermilk, scraping off any excess buttermilk with your fingers.
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14
Dip the crabs in the cornmeal mixture and turn to coat.
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15
Carefully place the crabs in the skillet and cook until golden brown on both sides, turning once, about 3 to 5 minutes total.
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16
Transfer crabs to paper towels to drain.
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17
To assemble sandwiches, spread rolls with adobo mayonnaise, tuck a crab into each sliced open roll and top each crab with some coleslaw.
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18
Garnish plate with lettuce greens, sliced tomatoes and an extra dollop of adobo mayonnaise.
