posted by Mai 01-15-103 11:57 AM
MD Blue Soft-Shell Crab Sandwich
Makes 4 servings
1/4 cup Hellman's mayonnaise
1/4 teaspoon minced garlic
1 Tblsp. Old Bay Seafood Seasoning
Squeeze of fresh lemon juice
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
Pine nuts, just enough to coat both sides of crabs
4 Kaiser rolls, split in half
8 leaves of lettuce, washed and dried
Slices of ripe tomato, optional
In a small bowl, combine the mayonnaise with the lemon juice, Old Bay Seasoning 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. Top the crabs with pine nuts, gently turn to pine nut side down with spatula and continue cooking until nuts begin to brown slightly. Turn crabs over again and coat the other side with pine nuts, turn to pine nut side down and cook this side until nuts are golden. Carefully remove from pan with spatula. Spread both sides of the roll with mayonnaise, set lettuce and tomato on one side of the bread, top it with a crab and other half of the roll.