Cajun Soft Shell Crab Sandwich With Yellow Pepper And Cap Recipes
CAJUN SOFT SHELL CRAB SANDWICH WITH YELLOW PEPPER AND CAP
This recipe from Cooking Light isn't the one I enjoyed at Duck Inn in VA Beach when I was in the Navy but it isn't too shabby either.
Provided by drhousespcatcher
Categories Lunch/Snacks
Time 21m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Note Onion should be 1/4 inch thick. Crabs should weigh 5 to 6 ounces each.
- Preheat broiler. Blacken the green peppers by cutting in half, remove seeds and membranes, place on baking sheet and under broiler. After you have blackened place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel.
- Process in a food processor bell pepper, mayonnaise, basil, capers, salt, and garlic until smooth.
- Over med high heat the oil. Sprinkle crabs with Cajun seasoning. Dredge crabs in cornmeal. Add crabs to pan; cook 3 minutes on each side, gently pressing body and legs against pan.
- Spread 1 tablespoon sauce evenly over each slice of bread. Arrange 1 crab over each bottom half of bread. Top each crab with 1 lettuce leaf and 1 red onion slice. Cover with top halves of bread.
Nutrition Facts : Calories 181.9, Fat 10.8, SaturatedFat 1.6, Cholesterol 23.4, Sodium 505.7, Carbohydrate 16.5, Fiber 2.3, Sugar 1.7, Protein 6.2
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