Cornmeal-Coated Soft Shell Crab Sand. with Adobo Ma

Name: Cornmeal-Coated Soft Shell Crab Sand. with Adobo Mayo and Bp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium crab, soft shell soft shell, cleaned and rinsed; 1/2 cup buttermilk; 1 x salt and black pepper; 1 x cayenne pepper to taste; 1 cup cornmeal yellow; ⅔ cup mayonnaise; 2 teaspoons dijon mustard; 1 tablespoon lime juice; 2 teaspoons adobo sauce from a can of chipotle chilis; 3 tablespoon herbs cilantro, chervii, parsley and tarragon; 2 tablespoons lemon juice fresh; 1 tablespoon orange juice fresh; 2 teaspoons dijon mustard; 1 teaspoon orange zest grated; 1 x salt and black pepper; 1 x cayenne pepper to taste; 1/2 cup olive oil, extra-virgin; 2 tablespoons herbs cilantro, chervil, parsley and/or tarragon; 1/2 each sweet red bell peppers seeded and finely julienned into 2inch lengths; 1/2 each sweet red bell peppers orange or yellow, seeded and finely julienned into 2inch lengths; 1/2 each green bell peppers seeded and finely julienned into 2inch lengths; 4 cups cabbage finely sliced; 1 x peanut oil for frying; 4 large sourdough rolls, cut in half crosswise; 1 x mixed salad greens and tomato slices for garnish

Servings: persons

4 medium crab, soft shell soft shell, cleaned and rinsed
1/2 cup buttermilk
1 x salt and black pepper
1 x cayenne pepper to taste
1 cup cornmeal yellow
⅔ cup mayonnaise
2 teaspoons dijon mustard
1 tablespoon lime juice
2 teaspoons adobo sauce from a can of chipotle chilis
3 tablespoon herbs cilantro, chervii, parsley and tarragon
2 tablespoons lemon juice fresh
1 tablespoon orange juice fresh
2 teaspoons dijon mustard
1 teaspoon orange zest grated
1 x salt and black pepper
1 x cayenne pepper to taste
1/2 cup olive oil, extra-virgin
2 tablespoons herbs cilantro, chervil, parsley and/or tarragon
1/2 each sweet red bell peppers seeded and finely julienned into 2inch lengths
1/2 each sweet red bell peppers orange or yellow, seeded and finely julienned into 2inch lengths
1/2 each green bell peppers seeded and finely julienned into 2inch lengths
4 cups cabbage finely sliced
1 x peanut oil for frying
4 large sourdough rolls, cut in half crosswise
1 x mixed salad greens and tomato slices for garnish

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

994

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 4 medium crab, soft shell soft shell, cleaned and rinsed, 1/2 cup buttermilk, 1 x salt and black pepper, 1 x cayenne pepper to taste, and more.

Yes, Cornmeal-Coated Soft Shell Crab Sand. with Adobo Mayo and Bp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cornmeal-Coated Soft Shell Crab Sand. with Adobo Mayo and Bp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions