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

Main Ingredient: Crab Shellfish Cornmeal Cabbage Tomatoes
Course: Various Main Dishes
Yield:

Cornmeal-Coated Soft Shell Crab Sand. w/ Adobo Mayo and Bp ingredients

4 med to large soft shell crabs -- cleaned and rinsed
1⁄2 c buttermilk
Salt and freshly ground black pepper
cayenne -- to taste
1 c Yellow cornmeal
adobo mayonnaise:
2⁄3 c prepared mayonnaise
2 t Dijon-style mustard
1 T Fresh lime juice
2 t adobo sauce from a can of chipotle chilis -- (up to 3)
3 T finely chopped fresh herbs -- i.e. cilantro,
-- chervil, parsley, and/or tarragon
bell pepper slaw:
2 T Fresh lemon juice
1 T Fresh orange juice
2 t Dijon-style mustard
1 t Grated orange zest
Salt and freshly ground black pepper
cayenne -- to taste
1⁄2 c Extra-virgin olive oil
2 T 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 c finely sliced green cabbage
peanut oil for frying
4 large sour dough rolls -- cut in half crosswise
mixed greens and tomato slices for garnish

Cooking Cornmeal-Coated Soft Shell Crab Sand. w/ Adobo Mayo and Bp

1. Place the cleaned crabs in the buttermilk, turning to coat, and allow to sit fo r 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 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.
6. Gradually whisk in the olive oil in a stream unt il vinaigrette is emulsified.
7. Stiri in the fresh herbs.
8. In a large bowl combine the bell peppers and green cabbage, tossing to combine.
9. Pour the vinaigrette ov er the mixed vegetables and toss to coat.
10. Cover and reserve.
11. 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.
12. Carefully place the crabs in the skillet and cook until golden brown on both sides, turning once, a bout 3 to 5 minutes total.
13. Transfer crabs to paper towels to drain.
14. To assemble sandwiches, spread rolls with adobo mayonnaise, tuck a crab into ea ch sliced open roll and top each crab with some coleslaw.
15. Garnishi plate with le ttuce greens, sliced tomatoes and an extra dollop of adobo mayonnaise.